Tricolor Braid

Tricolor Braid
2 pk active dry yeast
2 1/2 c warm water,110 degrees
2 T honey
1 T salt
4 T butter,softened
5 c flour
4 T dark molasses
2 T wheat germ
1 1/3 c whole wheat flour
2 T cocoa
1 1/2 t caraway seeds
1 1/3 c rye flour
1 egg yolk with 1 TBSP water-Beaten
In large bowl of electric mixer, dissolve yeast in water. Stir in honey, salt butter &
2 1/3 cups of flour, beat on high speed for 4 minutes. Divide batter into thirds, 1
1/2 cup each & place into separate bowls.
Whole Wheat Bread: to 1/3 of dough add 2 TBSP molasses, wheat germ &
whole wheat flour. Turn out onto a floured board & knead until smooth. About 5
minutes, add flour as needed to prevent sticking. Place dough in a greased
bowl, turn over to grease top.
Pumpernickel Bread: To 1/3 of dough, stir in remaining 2 TBSPN molasses,
cocoa, caraway seeds & rye flour. Turn dough out onto the floured board &
kneed until smooth, about 5 minutes, adding all purpose flour as needed to
prevent sticking. Place dough in a separated greased bowl, turn over to grease
top.
White Bread: To remaining 1/3 of dough stir in 1 1/3 cups flour.Turn dough onto
floured board & knea until smooth for about 5 minutes, adding flour as needed to
prevent sticking. Place dough in a separate greased bowl; turn over to grease
top.
Cover all bowls & let rise in warm place until doubled. Punch dough down and
divide each into half. Roll each portion into a smooth 15 inch rope. For each
loaf place a white, wheat & pumpernickel rope on a greased 14x17 baking sheet.
Braid loosely 7 pinch ends to seal, tucking them underneath. Cover lightly & let
rise in a arm place until doubled.
Brush both loaves with egg yolk mixture. Bake in preheated 350 degree oven for
35 minutes or until well browned. To bake both loaves in one oven, place racks
in middle of oen, stagger pans & switch pan positions halfway through baking.
Cool on racks.