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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.
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2
To the first bowl, stir in enough remaining all-purpose flour to form a stiff dough.
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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.
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4
Add wheat germ and molasses to the second bowl. Beat until smooth. Stir in enough wheat flour to make a stiff dough.
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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.
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6
Add cocoa and molasses to the third bowl. Beat until smooth. Stir in enough rye flour to make a stiff dough.
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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.
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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
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9
and braid; seal ends. Repeat with remaining ropes.
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10
Cover and let rise until doubled, about 45 minutes. Beat egg white and water; brush over braids.
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11
Bake at 350u00b0 for 25-30 minutes or until golden brown. Remove to wire racks to cool.
