Three-Flour Braided Bread
Makes 2 braids
3-1 / 2 to 4 cups all-purpose flour
2 tablespoons sugar
2 envelopes FLEISCHMANN’S RapidRise Yeast
1 tablespoon salt
2 – 1 / 4 cups water
1 / 4 cup butter or margarine
1 / 4 cup molasses
1 to 1-1 / 4 cups whole wheat flour
1 teaspoon caraway seed
1 tablespoon cocoa
1 to 1 – 1 / 4 cups rye flour
In a large bowl, combine 2-1 / 4 cups all-purpose flour, sugar, undissolved yeast, and salt. Heat water and butter until very warm (120o to 130oF). Gradually add to flour mixture. Beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally. Add 1 cup all-purpose flour; beat 2 minutes at high speed, scraping bowl occasionally. Portion equal amounts of batter (about 1- 1 / 4 cups) into 3 bowls. Add 2 tablespoons molasses and enough whole wheat flour to 1 / 3 of batter to make a soft dough. Knead on lightly floured surface until smooth and elastic, about 8 to 10 minutes. Cover; set aside.
Add remaining 2 tablespoons molasses, caraway seed, cocoa, and enough rye flour to 1 / 3 of batter to make a soft dough. Knead on lightly floured surface until smooth and elastic, about 8 to 10 minutes. Cover; set aside.
Add enough remaining all-purpose flour to remaining 1 / 3 batter to make a soft dough. Knead on lightly floured surface until smooth and elastic, about 8 to 10 minutes. Cover.
Divide each of 3 doughs into 2 equal pieces; roll each piece to 15-inch rope. Braid together a whole wheat, rye, and white rope; pinch ends to seal. Place on greased baking sheet. Repeat with remaining dough ropes. Cover; let rise in warm, draft-free place until doubled in size, about 1 hour.
Bake at 350oF for 30 to 35 minutes or until done. Remove from baking sheet; cool on wire racks.
Serving size: 1 slice; 1 / 24 of recipe
Serving weight: 2.1 ounces (60 grams)
Calories 140; Total fat 2.5 g; Saturated fat 1.5 g;
Cholesterol 5 mg; Sodium 310 mg; Carbohydrates 26 g;
Dietary fiber 2 g (1.0 g/oz); Sugars 4 g; Protein 4 g