Three-Flour Braid

• 2 packages (1/4 ounce each) active dry yeast
• 2-1/4 cups warm water (110u0b0 to 115u0b0)
• 1/4 cup canola oil
• 2 tablespoons sugar
• 1 teaspoon salt
• 3-1/4 cups all-purpose flour
• 2 tablespoons molasses
• 1 tablespoon baking cocoa
• 1 teaspoon caraway seeds
• 1-1/4 cups rye flour
• 2 tablespoons molasses
• 1 cup whole wheat flour
• 1-1/4 cups all-purpose flour
• 1 tablespoon butter, melted

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
6. and braid; pinch ends to seal and tuck under. Repeat with remaining ropes. Cover and let rise until nearly doubled, about 30 minutes.
7. Bake at 350u0b0 for 25-30 minutes or until golden brown. Brush with butter. Remove from pan to a wire rack to cool.

active dry yeast, warm water, canola oil, sugar, salt, flour, molasses, baking cocoa, caraway seeds, rye flour, molasses, whole wheat flour, flour, butter

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