Three Flour Braided Bread

Three Flour Braided Bread

This recipe calls for three types of flour - general purpose, whole wheat and rye. All are available in the grocery store on the baking goods aisle. Oh yes, molasses is also something you may not always keep around.

Yield: two loaves

Time: about 2 hours

Equipment: two well greased loaf pans

350 degrees

Base dough

Ingredients:

2 1/4 cup white flour

2 tbs sugar

1 tbs salt

2 pkg yeast

1/4 cup butter, softened (Doug prefers to use olive oil. It makes a softer bread, but is probably better for you.)

2 1/4 cup very warm water

Combine dry ingredients and add butter and water. Beat for two minutes at medium speed. Divide into three portions (approximately 1 1/3 cup each.)

Whole wheat - add to one portion of the base dough

2 tbs molasses

1 1/4 cup whole wheat flour

Knead for 5 minutes or until smooth and elastic

Rye - add to one portion of the base dough

2 tbs molasses

1 tsp caraway seed

1 tbs cocoa

1 1/4 cup rye flour

Knead for 5 minutes or until smooth and elastic

White - add to the last portion of the base dough

1 1/4 cup general purpose flour

Knead for 5 minutes until smooth and elastic.

Cover all the dough portions and let rise for one hour. Punch down and divide each dough in half. Roll each portion into a 15 inch “rope.” It helps to use a well floured board for this. Braid together one portion from each dough type. Place in pan. Repeat with other three ropes. Allow to rise another hour. Bake for 30-40 minutes.

Contrary to most bread recipes, this one never sounds hollow when done. We use crust color to decide when it is finished.