Three-Flour Braid Recipe

5 3 2
Three-Flour Braid Recipe
Three-Flour Braid Recipe photo by Taste of Home
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Three-Flour Braid Recipe

Read Reviews
5 3 2
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!
Recommended: 19 Reuben Recipes
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 vegetable 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 seed
  • 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 or margarine, melted

Directions

In a large mixing bowl, dissolve yeast in water. Add oil, sugar, salt and 2-1/4 cups flour; beat for 2 minutes. Add remaining flour; beat for 2 minutes. Divide evenly into three mixing bowls. To the first bowl, add molasses, cocoa and caraway seed; 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; 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. Seal ends. 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.
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 vegetable 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 seed
  • 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 or margarine, melted
  1. In a large mixing bowl, dissolve yeast in water. Add oil, sugar, salt and 2-1/4 cups flour; beat for 2 minutes. Add remaining flour; beat for 2 minutes. Divide evenly into three mixing bowls. To the first bowl, add molasses, cocoa and caraway seed; 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; 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. Seal ends. 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.
Originally published as Three-Flour Braid in Country Woman January/February 1997, p22

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Reviews forThree-Flour Braid

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mtuttle User ID: 3205485 274465
Reviewed Sep. 25, 2017

"I have made this bread more than once for World Communion Sunday. Beautiful and delicious!"

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."

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