Tricolor Braid

Directions

1. 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. 2
   To the first bowl, stir in enough remaining all-purpose flour to form a stiff dough.
3. 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. 4
   Add wheat germ and molasses to the second bowl. Beat until smooth. Stir in enough wheat flour to make a stiff dough.
5. 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. 6
   Add cocoa and molasses to the third bowl. Beat until smooth. Stir in enough rye flour to make a stiff dough.
7. 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. 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
9. 9
   and braid; seal ends. Repeat with remaining ropes.
10. 10
    Cover and let rise until doubled, about 45 minutes. Beat egg white and water; brush over braids.
11. 11
    Bake at 350° for 25-30 minutes or until golden brown. Remove to wire racks to cool.