3-Flour Braided Bread


Baker

(makes 2 loaves)

2 ¼ C.White Flour
2 T.Sugar
1 T.Salt
2 pkg.dry Yeast
¼ C.softened Butter
2 ¼ C. very warm Water (120 degrees)
1 C.White Flour

Combine 2 ¼ C. flour, sugar, salt and yeast in mixer bowl. Add softened butter and warm water. Beat 2 min. on medium speed. Add 1 C. more flour and beat 2 min. on high.

Divide flour equally into 3 bowls.

To bowl 1 add: 2 T. Molasses and 1 ¼ C. Whole Wheat Flour. Knead, cover and let rise.

To bowl 2 add: 2 T. Molasses, 1 teas. Caraway Seed, 1 T. Cocoa, and 1 ¼ C. Rye Flour. Knead, cover and let rise.

To bowl 3 add: 1 ¼ C. White Flour. Knead, cover and let rise.

When they have doubled, take out half of each type of dough and roll it into a 15″ length. Braid the three types together. Make a second loaf with the other three types of dough. Place on parchment or greased sheets to rise.

Brush with egg wash, sprinkle with poppy or sesame seeds, and bake 350 for 30-40 min.

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