Rye Wheat Yogurt Braid

Makes 2 braids

2 cups rye flour

2 cups whole wheat flour

1 to 1- 1 / 2 cups all-purpose flour

2 envelopes FLEISCHMANN’S RapidRise Yeast

1 tablespoon caraway seed

2 teaspoons salt

1 cup milk

1 (8-ounce) cup plain yogurt

1 / 2 cup water

1 / 2 cup butter or margarine

1 / 2 cup molasses

Directions
In a large bowl, combine rye flour, whole wheat flour, 1 cup all-purpose flour, undissolved yeast, caraway seed, and salt. Heat milk, yogurt, water, butter, and molasses until very warm (120o to 130oF). Gradually add to flour mixture. Beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally. Stir in enough remaining flour to make a soft dough. Knead on lightly floured surface until smooth and elastic, about 8 to 10 minutes. Cover; let rest 10 minutes.

Divide dough into 6 equal pieces; roll each piece to 18-inch rope. Braid 3 ropes together; repeat with remaining 3 ropes. Place braids on greased baking sheets. Cover; let rise in warm, draft-free place until doubled in size, about 1 hour.

Bake at 375oF for 25 to 30 minutes or until done. Remove from sheets; cool on wire racks.

Nutrition Information
Per Serving:
Serving size: 1 slice; 1 / 24 of recipe
Serving weight: 2.2 ounces (63 grams)
Calories 150; Total fat 4.5 g; Saturated fat 2.5 g;
Cholesterol 10 mg; Sodium 250 mg; Carbohydrates 25 g;
Dietary fiber 3 g (1.4 g/oz); Sugars 6 g; Protein 4 g