My babysitter when I was growing up made a bread like this that I loved and I have been trying for decades to re-create it. This recipe is as close as my memory of this delicious bread. It is so pretty and tasty, and makes a great addition to a holiday meal or a potluck. I have written the recipe to make two loaves, but if your family cannot eat that much at a time, you can freeze the second (I haven't tried freezing it after shaping and before the second rise, but may experiment with that and let you know), or halve the recipe and just make one at a time. You do need to start this bread the day before you bake.

Rye Dough:
1 cup room temperature water
4 teaspoons butter, room temperature
1 tablespoon molasses
2 1/2 teaspoons yeast
1 tablespoon dark cocoa powder
1 teaspoon sea salt
1 1/2 cups bread flour
1 cup dark rye flour

Whole Wheat Dough:
2 eggs, plus room temperature water to equal 1 cup
1 tablespoon unsalted butter, room temperature
1 tablespoon honey
2 1/2 teaspoons yeast
1 teaspoon sea salt
1 1/2 cups whole wheat flour
1 cup bread flour

White Dough:
1 cup room temperature water
1 tablespoon sugar
1 tablespoon unsalted butter, room temperature
2 teaspoons yeast
1 teaspoon sea salt
2 1/2 cups bread flour

Make doughs:

Starting with the rye dough, then moving to the whole wheat dough, and finishing with the white dough, mix all ingredients until combined (in a medium bowl or your stand mixer), then knead by hand or with the dough hook in the stand mixer. These can all be done on the dough cycle in a bread machine, also, reversing the order of ingredients and removing each dough to a covered bowl after they are fully mixed and kneaded and beginning again with the next dough.

After each dough is made, place in a medium bowl and cover to rise in a warm place. When the third dough is complete, set a timer for 60 minutes and let all the doughs rise. Line two baking sheets with parchment paper.

When the doughs have risen completely, lightly flour a work surface. One at a time, turn out each dough and form it into two ropes, each about 20 inches long.

Line up one of each of the dough ropes next to each other. Pinch all three strands together on one end, and braid loosely. When completely braided, pinch the ends together. Transfer loaf to the parchment lined baking sheet with room for it to rise. Tuck pinched ends under on each side and straighten and arrange dough to make it even. Cover with plastic wrap and refrigerate overnight or up to 24 hours. Repeat with remaining three strands of dough.

Bake:

Remove pans from refrigerator and heat oven to 375˚F.

Remove plastic and bake bread until it is well browned, about 25 - 35 minutes. Transfer loaves, on parchment, to racks and allow to cool completely before slicing.

Labels: Homemaking, Recipes, Tales from the Kitchen

// posted by Ranee @ Arabian Knits @ 8:40 AM