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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.
  • Total Time
    Prep: 1 hour + rising Bake: 25 min. + cooling
  • Makes
    2 loaves (12 slices each)

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 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.
Editor's Note: Use all-purpose flour on kneading surfaces for all three doughs.
Nutrition Facts
1 slice: 146 calories, 2g fat (1g saturated fat), 5mg cholesterol, 319mg sodium, 28g carbohydrate (4g sugars, 2g fiber), 4g protein.
Every editorial product is independently selected, though we may be compensated or receive an affiliate commission if you buy something through our links. Ratings and prices are accurate and items are in stock as of time of publication.

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