No two slices of this handsome braided loaf look alike. Each is a colorful twist of whole wheat, dark pumpernickel, and white bread. Though it looks complicated, the bread is not difficult to make. You start with one simple yeast dough, divide it in thirds, then add different ingredients to each portion.
2 pkgs active dry yeast
2 1/3 cups warm water (about 110*F)
2 Tbsp honey
1 Tbsp salt
4 Tbsp butter or margarine, softened
About 5 cups all-purpose flour
4 Tbsp dark molasses or dark corn syrup
2 Tbsp wheat germ
1 1/3 cups whole wheat flour
2 Tbsp cocoa
1 1/2 tsp caraway seeds
1 1/3 cups rye flour
1 egg yolk beaten with 1 Tbsp water
In large bowl of an electric mixer, dissolve yeast in water. Stir in honey, salt, butter, and 2 1/3 cups of the flour and beat on high speed for 4 minutes. Divide batter into thirds (about 1 1/4 cups each) and put into 3 bowls.
FOR WHOLE WHEAT BREAD: To dough in one bowl, add 2 Tbsp of the molasses, the wheat germ, and the whole wheat flour. Turn out onto a floured board and knead until smooth (about 5 minutes), adding all-purpose flour as needed to prevent sticking. Place
dough in a greased bowl; turn over to grease top.
FOR PUMPERNICKEL BREAD: To dough in another bowl, stir in the remaining 2 Tbsp molasses, the cocoa, caraway seeds, and rye flour. Turn dough out onto a floured board and knead until smooth (about 5 minutes), adding all-purpose flour as needed to prevent sticking. Place dough in a separate greased bowl; turn over to grease top.
FOR WHITE BREAD: To dough in last bowl, stir in 1 1/3 cups of the remaining all-purpose flour. Turn dough out onto a floured board and knead until smooth (about 5 minutes), adding all-purpose flour as needed to prevent sticking. Place dough in a separate greased bowl; turn over to grease top.
TO CONTINUE: Cover bowls and let dough rise in a warm place until doubled (about 1 hour). Punch doughs down and divide each in half. Roll each portion into a smooth 15-inch rope. For each loaf, place a white, a wheat, and a pumpernickel rope on a greased 14 by 17-inch baking sheet; braid loosely and pinch ends to seal, tucking them underneath. Cover lightly and let rise in a warm place until doubled (about 1 hour).
Brush both loaves with egg yolk mixture. Bake in a preheated 350*F oven for about 35 minutes or until well browned. To bake both loaves in one oven, place oven racks in middle of oven, stagger pans, and switch pan positions halfway through baking. Cool on racks.
Yield: 2 loaves
TRICOLOR PAN LOAVES: Prepare the three doughs as directed. Punch down and divide each into 4 pieces. Roll each into an 11-inch rope. For each loaf, loosely braid a white, wheat, and pumpernickel rope. Pinch ends to seal and place each in a greased 4 1/2 by 8 1/2-inch loaf pan, tucking ends under. Cover and let rise in a warm place until doubled (about 45 minutes). Brush with egg mixture and bake in a preheated 350*F oven for 25 to 30 minutes or until browned. Turn out onto racks to cool. Makes 4 loaves.
