Three-Flour Braid Recipe

Three-Flour Braid Recipe
Photo by: Taste of Home
Rating

100% would make again

Beautiful sliced or whole, this very pretty multicolored bread from Audrey Benson of Flagler, Colorado freezes well so you can enjoy it anytime of year. And the flavor? Great!

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  • 32 Servings
  • Prep: 40 min. + rising Bake: 25 min.

Ingredients

  • 2 packages (1/4 ounce each) active dry yeast
  • 2-1/4 cups warm water (110° to 115°)
  • 1/4 cup canola oil
  • 2 tablespoons sugar
  • 1 teaspoon salt
  • 3-1/4 cups all-purpose flour
  • RYE DOUGH:
  • 2 tablespoons molasses
  • 1 tablespoon baking cocoa
  • 1 teaspoon caraway seeds
  • 1-1/4 cups rye flour
  • WHEAT DOUGH:
  • 2 tablespoons molasses
  • 1 cup whole wheat flour
  • WHITE DOUGH:
  • 1-1/4 cups all-purpose flour
  • 1 tablespoon butter, melted

Directions

  • In a large bowl, dissolve yeast in water. Add the oil, sugar, salt and 2-1/4 cups flour; beat for 2 minutes. Add remaining flour; beat for 2 minutes longer. Divide evenly into three bowls.
  • To the first bowl, add molasses, cocoa and caraway; mix well. Gradually add rye flour. Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and set aside.
  • To the second bowl, add molasses; mix well. Gradually add whole wheat flour. Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and set aside.
  • To the third bowl, gradually add all-purpose flour. Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover all three bowls and let rise in a warm place until doubled, about 1 hour.
  • Punch doughs down. Turn onto a lightly floured surface; divide each in half. Shape each half into a 15-in. rope. Place a rope of each dough on a greased baking sheet and braid; pinch ends to seal and tuck under. Repeat with remaining ropes. Cover and let rise until nearly doubled, about 30 minutes.
  • Bake at 350° for 25-30 minutes or until golden brown. Brush with butter. Yield: 2 loaves.

Nutrition Facts: 1 serving (1 slice) equals 120 calories, 2 g fat (trace saturated fat), 1 mg cholesterol, 79 mg sodium, 22 g carbohydrate, 2 g fiber, 3 g protein.

Three-Flour Braid published in Country Woman January/February 1997, p22

Learn to braid a filled yeast bread.


VIDEO: Braiding Yeast Bread

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Reviews for Three-Flour Braid (2)

Three-Flour Braid Recipe

Three-Flour Braid

Tell us what you think of this recipe.
Did you modify it? Would you make it again? Rate it today!

Reviewed on Oct. 10, 2009 by angela leach

Have made this recipe twice. Will make again. very tasty.

Reviewed on Apr. 04, 2009 by angela leach

Fantastic flavor. Will make again.

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