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Tricolor Braid

“This impressive loaf is wonderfully dense and chewy,” says field editor Cindi Paulson of Anchorage, Alaska. It takes some time to prepare, but the results are worth the extra effort.

24 ServingsPrep: 1 hour + rising Bake: 25 min. + cooling

Ingredients

2 packages (1/4 ounce each) active dry yeast
2-1/3 cups warm water (110° to 115°)
1/4 cup butter, softened
2 tablespoons honey
3 teaspoons salt
3-1/3 to 3-2/3 cups all-purpose flour
WHEAT DOUGH:
2 tablespoons toasted wheat germ
2 tablespoons molasses
1 cup plus 2 to 5 tablespoons whole wheat flour
PUMPERNICKEL DOUGH:
2 tablespoons baking cocoa
2 tablespoons molasses
1 cup plus 2 to 5 tablespoons rye flour
1 egg white
1 tablespoon water

Directions

In a large bowl, dissolve yeast in warm water. Add butter, honey,
salt and 2-1/3 cups flour; beat for 2 minutes. Divide evenly among
three bowls.
To the first bowl, stir in enough remaining all-purpose flour to form
a stiff dough.
Turn onto a floured surface; knead until smooth and elastic, about

2 of 2

Tricolor Braid (continued)

Directions (continued)

6-8 minutes. Place in a greased bowl, turning once to grease top.
Cover and set aside.
Add wheat germ and molasses to the second bowl. Beat until smooth.
Stir in enough wheat flour to make a stiff dough.
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.
Add cocoa and molasses to the third bowl. Beat until smooth. Stir in
enough rye flour to make a stiff dough.
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. Let all three bowls rise in a warm place until doubled, about
1 hour.
Punch doughs down; divide each in half. Shape each portion into a
15-in. rope. Place a rope of each dough on a greased baking sheet
and braid; seal ends. Repeat with remaining ropes.
Cover and let rise until doubled, about 45 minutes. Beat egg white
and water; brush over braids.
Bake at 350° for 25-30 minutes or until golden brown. Remove to
wire racks to cool. Yield: 2 loaves (12 slices each).

Editor's Note: Use all-purpose flour on kneading surfaces for all three doughs.

Nutrition Facts: 1 slice equals 146 calories, 2 g fat (1 g saturated fat), 5 mg cholesterol, 319 mg sodium, 28 g carbohydrate, 2 g fiber, 4 g protein. Diabetic Exchanges: 2 starch, 1/2 fat.