Three Flour Braided Bread with Bread Booster
- 2 loafs
- 2 hr 15 min
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.