THREE-FLAVORED BREAD

"Whole wheat, rye and white bread all twisted together in one braided loaf. Excellent choice for buffets and picnics."

5 cups sifted flour, divided use
2 tbsp. sugar
1 tbsp. salt
2 pkgs. active dry yeast
1/4 cup butter or margarine, softened
2 1/4 cup very warm water (120-130 degrees F)
4 tbsp. molasses, divided use
FOR THE WHOLE WHEAT DOUGH:
1 cup stirred whole wheat flour
FOR THE RYE DOUGH:
1 tsp. caraway seeds
1 tbsp. unsweetened cocoa powder
1 cup stirred rye flour

Combine 2 1/4 cups of the flour, sugar, salt and undissolved yeast in mixing bowl; mix well. Add butter and very warm water to the flour-yeast mixture. Beat with electric mixer at medium speed about 2 minutes, scraping bowl occasionally. Add 1 more cup of the flour. Beat at high speed 2 minutes, scraping bowl occasionally.

Divide dough into 3 parts.

TO MAKE THE WHOLE WHEAT DOUGH:
Add 2 tablespoons molasses and whole wheat flour to one third. If necessary, add a little flour to make a soft dough. Turn dough out onto floured surface. Knead until smooth and satiny, about 5 minutes. Place in greased bowl; turning over once to grease top. Cover and set aside.

TO MAKE THE RYE DOUGH:
Add caraway seeds, cocoa powder, 2 tablespoons molasses and rye flour to one third. If necessary, add a little flour to make a soft dough. Turn dough out onto floured surface. Knead until smooth and satiny, about 5 minutes. Place in greased bowl; turning over once to grease top. Cover and set aside.

TO MAKE THE WHITE DOUGH:
Add enough remaining flour to remaining one third to make a soft dough. Turn dough out onto floured surface. Knead until smooth and satiny, about 5 minutes. Place in greased bowl; turning over once to grease top. Cover.

Place all 3 bowls in warm place. Let rise until doubled, about 1 hour.

TO SHAPE AND BAKE:
Punch down doughs. Divide each dough into halves. Let rest 10 minutes.

Roll each piece into 15-inch rope. Place 1 rye, 1 whole wheat and 1 white rope on greased baking sheet. Braid 3 ropes together; pinch ends to seal. Repeat with remaining ropes. Cover and let rise in warm place until doubled, about 1 hour.

Bake in 350 degree F oven 35 minutes, or until loaves sound hollow when tapped. Remove from baking sheets; cool on racks.

Makes 2 loaves
Source: Farm Journal's Complete Home Baking Book by Elise W. Manning, 1979