Tricolor Braid

• 2 packages (1/4 ounce each) active dry yeast
• 2-1/3 cups warm water (110u0b0 to 115u0b0)
• 1/4 cup butter, softened
• 2 tablespoons honey
• 3 teaspoons salt
• 3-1/3 to 3-2/3 cups all-purpose flour
• 2 tablespoons toasted wheat germ
• 2 tablespoons molasses
• 1 cup plus 2 to 5 tablespoons whole wheat flour
• 2 tablespoons baking cocoa
• 2 tablespoons molasses
• 1 cup plus 2 to 5 tablespoons rye flour
• 1 egg white
• 1 tablespoon water

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.
3. 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.
5. 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.
6. Add cocoa and molasses to the third bowl. Beat until smooth. Stir in enough rye flour to make a stiff dough.
7. 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. Let all three bowls rise in a warm place until doubled, about 1 hour.
8. Punch doughs down; divide each in half. Shape each portion into a 15-in. rope. Place a rope of each dough on a greased
9. and braid; seal ends. Repeat with remaining ropes.
10. Cover and let rise until doubled, about 45 minutes. Beat egg white and water; brush over braids.
11. Bake at 350u0b0 for 25-30 minutes or until golden brown. Remove to wire racks to cool.

active dry yeast, water, butter, honey, salt, allpurpose, toasted wheat germ, molasses, whole wheat flour, baking cocoa, molasses, flour, egg, water

Taken from www.tasteofhome.com/recipes/tricolor-braid/ (may not work)