Recipe Image

Three Flour Braided Bread with Bread Booster

  • Intermediate
  • 2 loafs
  • 2 hr 15 min
Baking Success Or Baking Mess

Ingredients

4-1/2 to 4- 3/4 cups bread flour
6-3/4 teaspoons Fleischmann's® Bread Booster™
2 tablespoons sugar
2 (4-1/2 tsp.) envelopes Fleischmann's® Quick Rise Yeast
1 tablespoon salt
2-1/4 cups water
1/4 cup butter OR margarine
2 eggs
3 (divided) tablespoons Mazola® Canola Oil
4 (divided) tablespoons molasses
1-1/2 to 1-3/4 cups whole wheat flour
1 teaspoon caraway seed
1 tablespoon cocoa
1 to 1-1/4 cups rye flour
1 tablespoon olive oil
Equipment
Baking sheet, 3 medium size mixing bowls and 3 small bowls to divide the different flours and doughs

Instructions

Whisk 4½ cups of bread flour with Bread Booster. Preheat oven to 400°F. Prepare

a baking sheet lined with parchment paper or lightly oiled.


In a large mixing bowl, add 2½ cups of

the flour mixture, sugar, undissolved

yeast, and salt. Heat water and butter until very warm (120° to 130°F).

Gradually add to flour mixture. Beat 2 minutes at medium speed of electric

mixer, scraping bowl occasionally. Add 1 cup of flour mixture and eggs; beat 2

minutes at high speed, scraping bowl occasionally. Divide batter into equal

amounts (about 1-1/4 cups) into 3 bowls.


Using ⅓ of the batter, add the remaining

flour mixture, use more flour if needed, 1 tablespoon at a time, to make a soft

dough. Knead on a lightly floured surface until smooth and elastic, about 8 to

10 minutes. Cover; set aside.


For the next 1/3 of batter, add 1 tablespoon

of oil, 2 tablespoons molasses, and enough whole wheat flour to make a soft

dough. Knead on a lightly floured surface until smooth, slightly sticky and

elastic, about 8 to 10 minutes. Cover; set aside.


Add remaining 2 tablespoons of oil, 2

tablespoons molasses, caraway seed, cocoa, and enough rye flour to the

remaining 1/3 of batter to make a soft dough. Knead on a lightly floured

surface until smooth, slightly sticky and elastic, about 8 to 10 minutes.


Divide each of 3 doughs into 2 equal

portions; roll each piece into a 9-inch rope.

Braid a whole wheat, rye, and white rope together, crossing loosely over each

other only a few times; pinch ends to seal. Place on prepared baking sheet.

Repeat with remaining dough ropes. Brush loaves with 1 tablespoon of olive oil.

Loosely cover with plastic wrap and a tea towel; let rise in warm, draft-free

place until doubled in size, about 20 minutes.


Place loaves in the oven and lower temperature to 375°F,

bake for 30 to 35 minutes or until rich golden brown in colour and internal

temperature reaches 190°F. Remove from baking sheet; cool on wire rack.


leave a review

 

SIGN UP TODAY

Receive delicious and quick recipes, fantastic offers and promotions, straight to your inbox! Sign up for our newsletter today!