Three-Flour Braid Recipe

5 2 1
Three-Flour Braid Recipe
Three-Flour Braid Recipe photo by Taste of Home
Publisher Photo

Three-Flour Braid Recipe

Read Reviews
5 2 1
Publisher Photo
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!
MAKES:
32 servings
TOTAL TIME:
Prep: 40 min. + rising Bake: 25 min. + cooling
MAKES:
32 servings
TOTAL TIME:
Prep: 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 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 all-purpose flour; beat for 2 minutes. Add remaining all-purpose 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. Remove from pan to a wire rack to cool. Yield: 2 loaves (16 slices each).
Originally published as Three-Flour Braid in Country Woman January/February 1997, p22

Nutritional Facts

1 slice: 120 calories, 2g fat (0 saturated fat), 1mg cholesterol, 79mg sodium, 22g carbohydrate (3g sugars, 2g fiber), 3g protein.

  • 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
  1. 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 three bowls.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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).
Originally published as Three-Flour Braid in Country Woman January/February 1997, p22

Select the Newsletters that interest you to subscribe

By entering my email and clicking the subscribe button below, I am opting to receive the newsletters I have selected.

Please enter a valid email

You Are successfully subscribed

ERROR! Please try Again

Reviews forThree-Flour Braid

My Review
Click stars to rate
Loading Image
Any changes to your rating or review will appear where you originally posted your review
Sort By :

Average Rating
MY REVIEW
angela leach User ID: 1049565 19008
Reviewed Oct. 10, 2009

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

MY REVIEW
angela leach User ID: 1049565 14897
Reviewed Apr. 4, 2009 Edited Oct. 10, 2009

"Fantastic flavor. Will make again."

Loading Image