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Prep Time: 40 Minutes Cook Time: 25 Minutes |
Ready In: 65 Minutes Servings: 32 |
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Beautiful sliced or whole, this very pretty multicolored bread from Audrey Benson of Flagler, Colorado freezes well so you can enjoy it anytime of year. And the flavor? Great! Ingredients:
2 packages (1/4 ounce each) active dry yeast |
2-1/4 cups warm water (110° to 115°) |
1/4 cup canola oil |
2 tablespoons sugar |
1 teaspoon salt |
3-1/4 cups king arthur unbleached all-purpose flour |
rye dough: |
2 tablespoons molasses |
1 tablespoon baking cocoa |
1 teaspoon caraway seeds |
1-1/4 cups rye flour |
wheat dough: |
2 tablespoons molasses |
1 cup king arthur premium 100% whole wheat flour |
white dough: |
1-1/4 cups king arthur unbleached all-purpose flour |
1 tablespoon butter, melted |
Directions:
1. In a large bowl, dissolve yeast in water. Add the oil, sugar, salt and 2-1/4 cups all-purpose flour; beat for 2 minutes. Add remaining all-purpose flour; beat for 2 minutes longer. Divide evenly into three bowls.
2. To the first bowl, add molasses, cocoa and caraway; mix well. Gradually add rye flour. 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.
3. To the second bowl, add molasses; mix well. Gradually add whole wheat flour. 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. To the third bowl, gradually add all-purpose flour. 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 all three bowls and let rise in a warm place until doubled, about 1 hour.
5. Punch doughs down. Turn onto a lightly floured surface; divide each in half. Shape each half into a 15-in. rope. Place a rope of each dough on a greased baking sheet and braid; pinch ends to seal and tuck under. Repeat with remaining ropes. Cover and let rise until nearly doubled, about 30 minutes.
6. Bake at 350° for 25-30 minutes or until golden brown. Brush with butter. Remove from pan to a wire rack to cool. Yield: 2 loaves (16 slices each).
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