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Prep Time: 0 Minutes Cook Time: 25 Minutes |
Ready In: 25 Minutes Servings: 24 |
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âThis impressive loaf is wonderfully dense and chewy,â says field editor Cindi Paulson of Anchorage, Alaska. It takes some time to prepare, but the results are worth the extra effort. Ingredients:
2 packages (1/4 ounce each) active dry yeast |
2-1/3 cups warm water (110° to 115°) |
1/4 cup butter, softened |
2 tablespoons honey |
3 teaspoons salt |
3-1/3 to 3-2/3 cups king arthur unbleached all-purpose flour |
wheat dough: |
2 tablespoons toasted wheat germ |
2 tablespoons molasses |
1 cup plus 2 to 5 tablespoons king arthur premium 100% whole wheat flour |
pumpernickel dough: |
2 tablespoons baking cocoa |
2 tablespoons molasses |
1 cup plus 2 to 5 tablespoons rye flour |
1 egg white |
1 tablespoon water |
Directions:
1. In a large bowl, dissolve yeast in warm water. Add butter, honey, salt and 2-1/3 cups flour; beat for 2 minutes. Divide evenly among three bowls.
2. To the first bowl, stir in enough remaining all-purpose flour to form a stiff dough.
3. Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and set aside.
4. Add wheat germ and molasses to the second bowl. Beat until smooth. Stir in enough wheat flour to make a stiff dough.
5. Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and set aside.
6. Add cocoa and molasses to the third bowl. Beat until smooth. Stir in enough rye flour to make a stiff dough.
7. Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover. Let all three bowls rise in a warm place until doubled, about 1 hour.
8. Punch doughs down; divide each in half. Shape each portion into a 15-in. rope. Place a rope of each dough on a greased baking sheet and braid; seal ends. Repeat with remaining ropes.
9. Cover and let rise until doubled, about 45 minutes. Beat egg white and water; brush over braids.
10. Bake at 350° for 25-30 minutes or until golden brown. Remove to wire racks to cool. Yield: 2 loaves (12 slices each).
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