4-5 cups flour
1/4 cup sugar
2 teaspoons salt
2 tablespoons yeast
1/4 cup butter or margarine, softened
2 1/4 cups warm water
6 tablespoons molasses
1 1/4 cups whole wheat flour
1 teaspoon caraway seeds
1 tablespoon cocoa
1 1/4 cups rye flour
Combine 2 cups white flour, sugar, salt, and yeast in large bowl. Add softened margarine, and warm water. Beat with mixer, on high speed, for 2-3 minutes. Gradually add 1 1/4 cups more flour. Beat well. Divide dough into 3 equal portions.
WHITE BRAID: Add enough more white flour to 1st portion of dough until dough is stiff enough to knead by hand.
WHOLE WHEAT BRAID: To 2nd portion of dough, add 3 tablespoons molasses, and enough whole wheat flour to make a dough stiff enough to knead by hand.
RYE BRAID: To 3rd portion of dough, add 3 tablespoons molasses, caraway seeds, cocoa, and enough rye flour to make a dough stiff enough to knead by hand.
ALL BRAIDS: Knead each dough until smooth and elastic. Place each in a clean bowl, cover, place in warm place and allow to rise until double in bulk (about 1 hour). Punch down (or knead out excess air) and divide in half. Roll each piece of
dough into a rope about 15 inches long. Braid 3 ropes together (use 1 of each dough color). Tuck ends under and place in greased loaf pan. Repeat with second loaf. Cover loaves and allow to rise until double in bulk (about 1 hour). Bake at 350 degrees for 25-35 minutes or until done. Remove from pans, brush tops with melted butter. Cover with a clean cloth and allow to cool.