4 1/2 c. white flour
2 tbsp. granulated sugar
1 tbsp. salt
2 pkgs. active dry yeast
1/4 c. butter, softened
2 1/4 c. very warm water (120-130 degrees)
4 tbsp. molasses
1 1/4 c. whole wheat flour
1 tsp. caraway seed
1 tbsp. cocoa
1 1/4 c. rye flour

Combine 2 1/4 cups white flour, sugar, salt, yeast and butter. Add warm water and beat 2 minutes at medium speed. Add 1 cup white flour. Beat at high speed 2 minutes.

Divide batter into three bowls.

Whole wheat: Beat 2 tbsp. molasses and 1 1/4 cups whole wheat flour into 1/3 batter.

Rye dough: Add 2 tbsp. molasses, 1 tsp. caraway seed and cocoa along with 1 1/4 cups rye flour to 1/3 batter.

White dough: Beat 1/4 cup white flour into remaining 1/3 dough.

Knead each dough until smooth and elastic, about 4 minutes.

Cover. Let rise in warm place until doubled, about 1 hour. Punch down.

On floured board divide each dough into 1/2. Roll each piece into a 15 inch rope.

On a greased baking sheet, braid together a white, wheat and rye rope. Pinch ends to seal. Repeat with remaining dough. Cover and let rise until doubled in size, about 1 hour. Bake at 350 degrees for 30-40 minutes or until done. Cool.