3 1/2 c. white flour
2 tbsp. sugar
1 tbsp. salt
2 pkg. dry yeast
1/4 c. butter, softened
2 1/2 c. very warm water (120-130 degrees)

Combine 2 1/2 cups flour, sugar, salt, and yeast. Add butter and water. Beat 2 minutes at medium speed. Add 1 cup white flour. Beat at high speed 2 minutes. Divide batter into 3 bowls.

WHOLE WHEAT BATTER:

2 tbsp. molasses
1 1/4 c. whole wheat flour

Beat into 1/3 of batter.

RYE BATTER:

2 tbsp. molasses
1 tsp. caraway seeds
1 tbsp. cocoa
1 1/4 c. rye flour

Add to 1/3 of batter.

WHITE BATTER:

1 1/4 c. white flour

Beat into remaining 1/3 of batter.

Knead each dough until smooth and elastic, about 5 minutes. Cover. Let rise in warm place until doubled, about 1 hour. Punch down on floured board, divide each dough in 1/2. Roll each piece into 15 inch rope. On a greased baking sheet, braid together a white, whole wheat, and a rye rope. Pinch ends to seal. Repeat with remaining dough. Cover; let rise until doubled, about 1 hour. Bake at 350 degrees for 30-40 minutes or until done. Cool. Makes 2 loaves.