Three Flour Braided Bread
A hearty braided bread featuring a blend of three flours and molasses, offering rich flavor and a satisfying texture, perfect for breakfast or alongside hearty meals.
Ingredients
Instructions
- In a large bowl, thoroughly mix 2 1/4 cups white flour, sugar, salt, and undissolved yeast.
- Add margarine to the mixture.
- Gradually add the very warm tap water and beat for 2 minutes at medium speed, scraping the bowl occasionally.
- Add 1 cup white flour and beat at high speed for 2 minutes, scraping occasionally.
- Divide the batter into three equal portions and place each in separate bowls.
- To the first portion, add 2 tablespoons molasses and 1 1/4 cups whole wheat flour to make a soft dough.
- Turn out the first dough onto a lightly floured board and knead until smooth and elastic, about 5 minutes.
- Repeat kneading and shaping for the remaining dough portions if needed.
- Cover the dough and set aside to rise until doubled in size, about 1 hour.
- Once risen, shape the dough into a braid and place on a greased baking sheet.
- Let the shaped bread rise again until puffy, about 30 minutes.
- Bake in a preheated oven at 375°F (190°C) for 30 minutes or until golden brown.
- Remove from oven, cool slightly, and enjoy.
Tips & Substitutions
For a fluffier braid, ensure your water temperature is between 120-130°F. You can substitute margarine with butter for a richer flavor. If you're out of whole wheat flour, you can use all-purpose flour as an alternative. Adding herbs or spices like thyme or rosemary can elevate the flavor profile. Kneading thoroughly is key to achieving the right texture.
Serving Suggestions
This braided bread is perfect as a side to soups or stews, such as Karen'S Macaroni And Cheese. You can slice it for sandwiches or serve it with butter and jam for breakfast. It also pairs beautifully with Hot Spicy Tea for a cozy afternoon snack. Consider using it for your next brunch gathering.
Storage & Reheating
Store leftover braided bread in an airtight container at room temperature for up to 3 days. For longer storage, wrap it tightly in plastic wrap and freeze for up to 3 months. To reheat, thaw if frozen, then warm in the oven at 350°F for about 10-15 minutes until warmed through.
Nutrition & Diet Analysis (per serving)
Each serving of Three Flour Braided Bread contains roughly 823 calories, with 22g protein, 132g carbohydrates, and 24g fat. It is an excellent source of dietary fiber (95% of the Daily Value), iron (80% of the Daily Value), and potassium (62% of the Daily Value), and a good source of calcium. Note that it is relatively high in sodium, at 1478mg per serving (64% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use fresh yeast instead of dry yeast?
Yes, you can substitute fresh yeast for dry yeast. Use about three times the amount of fresh yeast as the dry yeast called for in the recipe. Make sure to dissolve it in the warm water before adding to the mixture.
What can I do if my dough doesn't rise?
If your dough doesn't rise, it may be due to inactive yeast. Ensure your yeast is fresh and that the water temperature is correct. If the kitchen is too cold, try placing the dough in a warm spot, like near a preheated oven, to encourage rising.
Can I add other flavors or ingredients to the dough?
Absolutely! You can mix in ingredients like dried fruits, nuts, or seeds to the dough for added texture and flavor. Just keep in mind that adding too much can affect the dough's consistency, so adjust the flour accordingly.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).