Ingredients

• 2 Tbsp Instant yeast
• 2-1/2 cups Water (warm)
• 7 Tbsp Honey
• 2 tsp Salt
• 4 Tbsp unsalted butter
• 4-1/2 cups Unbleached White All-Purpose Flour
• 4 Tbsp Molasses
• 2 Tbsp Wheat Germ
• 1-1/4 cups Whole Wheat Flour or Organic Whole Wheat Flour
• 2 Tbsp Unsweetened Cocoa Powder
• 1 tsp Whole Caraway Seeds
• 1-1/4 cups Organic Dark Rye Flour

Instructions

1. In the large bowl of an electric mixer, combine the yeast, water, and 2 Tb. of honey, salt, butter, and 3 cups of the unbleached flour. Beat 4 minutes at medium speed. Divide batter equally in three different bowls.
   
   Whole wheat portion: add the wheat germ, 1 Tb. honey, 2 Tb. molasses, and the whole wheat flour in one bowl. Knead until smooth. Return to bowl.
   
   Rye portion: add 1 Tb. honey, 2 Tb. molasses, caraway seeds, cocoa, and rye flour. Knead until smooth, return to bowl.
   
   White portion: add 1 Tb. honey and1 ½ cups unbleached white flour. Knead until smooth, return to bowl.
   
   Cover bowls and let rise until double. Punch doughs down and divide each in half. Roll each half into a 15 inch rope. Braid 3 of each kind into a braid (you will have two braids). Put each on a greased cookie sheet and let rise until almost double. Bake in a 350°F oven for about 35 minutes.  Makes 2 braided loaves (12 pieces each).