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1
In a large bowl, dissolve yeast in water. Add the oil, sugar, salt and 2-1/4 cups all-purpose flour; beat for 2 minutes. Add remaining all-purpose flour; beat for 2 minutes longer. Divide evenly into three bowls.
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2
To the first bowl, add molasses, cocoa and caraway; mix well. Gradually add rye flour. 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.
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3
To the second bowl, add molasses; mix well. Gradually add whole wheat flour. 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.
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4
To the third bowl, gradually add all-purpose flour. 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 all three bowls and let rise in a warm place until doubled, about 1 hour.
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5
Punch doughs down. Turn onto a lightly floured surface; divide each in half. Shape each half into a 15-in. rope. Place a rope of each dough on a greased
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6
and braid; pinch ends to seal and tuck under. Repeat with remaining ropes. Cover and let rise until nearly doubled, about 30 minutes.
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7
Bake at 350u00b0 for 25-30 minutes or until golden brown. Brush with butter. Remove from pan to a wire rack to cool.
