Recipe: Tricolor Braid (whole wheat, pumpernickel, and white)

TRICOLOR BRAID

2 packages active dry yeast
2 1/2 cups warm water (110 degrees F)
4 Tablespoons butter, softened
2 Tablespoons honey
1 Tablespoon salt
5 cups flour, divided use
FOR THE WHOLE WHEAT BREAD:
4 Tablespoons dark molasses, divided use
1 1/3 cups whole wheat flour
2 Tablespoons wheat germ
FOR THE PUMPERNICKEL BREAD:
2 Tablespoons unsweetened cocoa powder
1 1/2 teaspoons caraway seeds
1 1/3 cups rye flour
1 egg yolk beaten with 1 TBSP water

In large bowl of electric mixer, dissolve yeast in water. Stir in butter, honey, salt, and 2 1/3 cups of flour, beat on high speed for 4 minutes.

Divide batter into thirds, 1 1/2 cup each and place into separate bowls.

TO MAKE THE WHOLE WHEAT BREAD:
To 1/3 of dough add 2 tablespoons of the molasses, whole wheat flour and wheat germ. Turn out onto a floured board and knead until smooth. About 5 minutes, add flour as needed to prevent sticking. Place dough in a greased bowl, turn over to grease top; set aside.

TO MAKE THE PUMPERNICKEL BREAD:
To 1/3 of dough, stir in remaining 2 tablespoons molasses, cocoa powder, caraway seeds and rye flour. Turn dough out onto the floured board and knead 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; set aside.

TO MAKE THE WHITE BREAD:
To remaining 1/3 of dough stir in 1 1/3 cups flour. Turn dough onto floured board and knead 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 and let rise in warm place until doubled.

TO SHAPE THE LOAVES:
Punch dough down and divide each into half. Roll each portion into a smooth 15 inch rope. For each loaf place a white, wheat and pumpernickel rope on a greased 14x17 baking sheet. Braid loosely 7 pinch ends to seal, tucking them underneath. Cover lightly and let rise in a warm place until doubled.

TO BAKE:
Preheat oven to 350 degrees F.

Brush both loaves with egg yolk mixture.

Bake in 350 degree F oven for 35 minutes or until well browned. To bake both loaves in one oven, place racks in middle of oven, stagger pans and switch pan positions halfway through baking.

Cool on racks.

Makes 2 loaves
From: Diane Templeton, Springfield IL
Adapted from source: Country Cooking in Illinois 1993