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Three-Flour Braid

 Three-Flour Braid
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!
32 ServingsPrep: 40 min. + rising Bake: 25 min. + cooling

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 King Arthur Unbleached 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 King Arthur Premium 100% Whole Wheat Flour
  • WHITE DOUGH:
  • 1-1/4 cups King Arthur Unbleached 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 all-purpose flour; beat for 2 minutes. Add remaining
  • all-purpose flour; beat for 2 minutes longer. Divide evenly into

2 of 2

Three-Flour Braid (continued)

Directions (continued)

  • 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. Remove from pan to a wire rack to cool. Yield: 2 loaves (16
  • slices each).
Nutritional 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.