THREE-FLOUR BRAIDED BREAD

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 (120 to 130F). 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 350 degrees F for 30 to 35 minutes or until done. Remove from baking sheet; cool on wire racks.

Makes 2 braids