2 1/4 c. white flour
2 tbsp. sugar
1 tbsp. salt
2 pkg. yeast (1 3/4 tbsp.)
1/4 c. softened butter
2 1/4 c. very warm water (120 degrees)
1 c. white flour
2 tbsp. molasses
1 1/4 c. whole wheat flour
2 tbsp. molasses
1 tsp. orange rind (or caraway seed)
1 tbsp. cocoa
1 1/4 c. rye flour
1 1/4 c. white flour

Combine 2 1/4 cups white flour, sugar, salt and yeast. Add butter, warm water and beat 2 minutes at medium speed. Add 1 cup white flour and beat at high speed for 2 minutes. Divide batter into 3 bowls (about 1 1/3 cups of batter each).

Make white dough by beating 1 1/4 cups white flour into 1 bowl. Make whole wheat dough by beating 2 tablespoons molasses and 1 1/4 cups whole wheat flour into the second bowl. Make rye dough by adding 2 tablespoons molasses, 1 teaspoon orange rind (or caraway seed), 1 tablespoon cocoa and 1 1/4 cups rye flour to the third bowl.

Knead each dough until smooth and elastic, about 5 minutes. Cover. Let rise in warm place, until doubled. Punch down, divide each dough in half. Roll each piece into a 15 inch rope. On a greased baking sheet, braid together the 3 different ropes. Pinch ends to seal. Repeat with remaining dough. Cover. Let rise until doubled. Bake at 350 degrees for 30-40 minutes. Makes 2 loaves.