Tricolor Braid Bread
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Taste of Home magazine
This impressive loaf is wonderfully hearty and chewy, with not one, but two different whole grain flours adding their own flavors to every bite. The visual appeal of each multi-colored slice simply can't be beat. It takes some time to prepare, but the results are definitely worth the extra effort!
ingredients
For the Basic Bread Dough
2 packages (1/4 ounce each) active dry yeast
2 1/3 cups warm water (110° to 115°)
1/4 cup butter, softened
2 Tbsp honey
3 tsp. salt
3 1/3 to 3 2/3 cups all-purpose flour
For the Whole Wheat Dough
2 Tbsp toasted wheat germ
2 Tbsp molasses
1 cup plus 2 to 5 Tbsp whole wheat flour
For the Pumpernickel Dough
2 Tbsp baking cocoa
2 Tbsp molasses
1 cup plus 2 to 5 Tbsp rye flour
1 egg white
1 Tbsp water
Instructions
1. In a large bowl, dissolve yeast in warm water. Add butter, honey, salt and 2-1/3 cups flour; beat for 2 minutes. Divide evenly among three bowls.
2. To the first bowl, stir in enough remaining all-purpose flour to form a stiff dough. Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and set aside.
4. Add wheat germ and molasses to the second bowl. Beat until smooth. Stir in enough wheat flour to make a stiff dough. Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and set aside.
5. Add cocoa and molasses to the third bowl. Beat until smooth. Stir in enough rye flour to make a stiff dough. Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover.
6. Let all three bowls rise in a warm place until doubled, about 1 hour.
7. Gently deflate doughs; divide each in half. Shape each portion into a 15-inch rope. Place a rope of each dough on a greased baking sheet and braid; seal ends. Repeat with remaining ropes.
8. Cover and let rise until doubled, about 45 minutes. Beat egg white and water; brush over braids.
9. Bake at 350° for 25-30 minutes or until golden brown. Remove to wire racks to cool.
Recipe courtesy Taste of Home magazine. Visit TasteofHome.com for more whole grain recipes.
Nutrition Facts per serving: Calories - 146, Total Fat - 2g, Cholesterol - 5mg, Sodium - 319mg, Total Carbohydrate - 28g, Dietary Fiber - 2g, Protein - 4g.
makes:
2 loaves
serving size:
1 slice
