A Boke of Gode Cookery Presents

Three Flour Braided Bread

PERIOD: Modern | SOURCE: Contemporary Recipe | CLASS: Not Authentic

DESCRIPTION: A loaf made of braided white, wheat, & rye breads

  • 2 1/4 cups plus 1 cup white flour
  • 2 Tbs. sugar
  • 1 Tbs. salt
  • 2 packages active dry yeast
  • 1/4 cup margarine, softened
  • 2 1/4 cups 120º F to 130º F water
  • 4 Tbs. molasses
  • 1 1/4 cup whole wheat flour
  • 1 tsp. caraway seed
  • 1 Tbs. cocoa
  • 1 1/4 cup rye flour
Combine the 2 1/4 cups white flour, sugar, salt, and yeast. Add the softened margarine. Add the water and beat 2 minutes at medium speed. Add the 1 cup of white flour. Beat at high speed for 2 minutes. Divide batter into 3 bowls.

Make the whole wheat dough by beating 2 Tbs. molasses and the whole wheat flour into 1/3 of the white flour batter.

Make the rye dough by adding 2 Tbs. molasses, the caraway seed, cocoa, and the rye flour to 1/3 of the white flour batter.

Knead each dough until smooth and elastic, about 5 minutes. Cover & let rise in a warm place until doubled, about 1 hour. Punch down; on floured board, divide each dough in half. Roll each piece into a 15-inch rope. On a greased baking sheet, braid together a white, whole wheat, and rye rope. Pinch ends to seal. Repeat with remaining dough. Cover; let rise until doubled, about 1 hour. Bake at 350º F for 30-40 minutes or until done. Cool.

Yield: 2 loaves.

Metric, Celsius, & Gas Mark Equivalencies

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Three Flour Braided Bread © James L. Matterer

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