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Three Flour Braided Bread with Bread Booster

           
 
This recipe may be a little extra work, but the results are worth it! Organized prep is key to simplicity!
 
 
Intermediate Serves
SKILL LEVEL 2 loafs
 
 
Fleischmann's®
Mazola®
 
 
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 ? 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.


 
Total Time
 
Rise Time 25 minutes
Bake Time 30 to 35 minutes
 
Nutritional Facts
 
Total Fat grams 2.00
Saturated Fat grams 1.00
Cholesterol milligrams 5.00
Sodium milligrams 280.00
Total Carbohydrates grams 26.00
Sugar grams 3.00
Dietary Fiber grams 2.00
Protein grams 4.00
 
 

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