2 pk active dry yeast
2 1/2 c warm water, 110 degrees
2 T honey
1 T salt
4 T butter, softened
5 c flour
4 T dark molasses
2 T wheat germ
1 1/3 c whole wheat flour
2 T cocoa
1 1/2 t caraway seeds
1 1/3 c rye flour
1 egg yolk with 1 Tbsp water-Beaten
In large bowl of electric mixer, dissolve yeast in water.
Stir in honey, salt butter & 2 1/3 cups of flour, beat on high speed for 4 minutes. Divide batter into thirds, 1 1/2 cup each & place into separate bowls.
Whole Wheat Bread: to 1/3 of dough add 2 Tbsp molasses, wheat germ & whole wheat flour. Turn out onto a floured board & knead until smooth. About 5 minutes, add flour as needed to prevent sticking.
Place dough in a greased bowl, turn over to grease top.
Pumpernickel Bread: To 1/3 of dough, stir in remaining 2 Tbspn molasses, cocoa, caraway seeds & rye flour. Turn dough out onto the floured board & kneed until smooth, about 5 minutes, adding all purpose flour as needed to prevent sticking.
Place dough in a separated greased bowl, turn over to grease top.
White Bread: To remaining 1/3 of dough stir in 1 1/3 cups flour.Turn dough onto floured board & knea until smooth for about 5 minutes, adding flour as needed to prevent sticking.
Place dough in a separate greased bowl; turn over to grease top.
Cover all bowls & let rise in warm place until doubled. Punch dough down and divide each into half. Roll each portion into a smooth 15 inch rope. For each loaf place a white, wheat & pumpernickel rope on a greased 14x17 baking sheet. Braid loosely 7 pinch ends to seal, tucking them underneath.
Cover lightly & let rise in a arm place until doubled.
Brush both loaves with egg yolk mixture. Bake in preheated 350 degree oven for 35 minutes or until well browned. To bake both loaves in one oven, place racks in middle of oen, stagger pans & switch pan positions halfway through baking. Cool on racks.
Tunnel Of Fudge Cake
1 3/4 c butter (or margarine ) softened
1 3/4 c granulated sugar
2 c powered sugar
2 1/4 c all purpose flour
3/4 c cocoa
2 c walnuts*, Chopped
3/4 c powered sugar
1/4 c cocoa
1 1/2 T milk, (1 1/2 to 2)
Heat oven to 350 degrees. Grease and flour 12 cup Bundt Pan. In large bowl beat margarine and granulated sugar until light and fluffy.
Add eggs, one at a time, beating well after each addition. Gradually add powdered sugar; blend well. By hand, stir in remaining cake ingredients until well blended.
Spoon batter into prepared pan; spread evenly. Bake at 350 degrees for 58-62 minutes**. Cool upright in pan on cooling rack 1 hour, invert onto serving plate. Cool completely.
In small bowl, combine glaze ingredients until well blended. Spoon over top of cake, allowing some to run down sides. Store tightly covered. 16 servings.
*Nuts are essential for the success of the recipe.
**Since this cake has a soft tunnel of fudge, ordinary doneness test cannot be used. Accurate oven temperature and baking time are critical.
High Altitude Above 3500 feet; Increase flour to 2 1/4 cups plus 3 tablespoons.
A grand winner in a national baking contest