Does anyone have a recipes from Taste of Home with the recipe for wheat germ braided bread?

Hi,


it was an older copy. maybe 2005? the recipe has wheat germ,honey and i don't rememebr what else. It was also a braided loaf and made 3 loaves. it was in a healther section with this chicken noodle soup. if anyone has this i would LOVE the recipe. thanksDoes anyone have a recipes from Taste of Home with the recipe for wheat germ braided bread?
http://www.tasteofhome.com


**************************************…


Tricolor Braid





“This impressive loaf is wonderfully dense and chewy,” says field editor Cindi Paulson of Anchorage, Alaska. It takes some time to prepare, but the results are worth the extra effort.





Ingredients:


2 packages (1/4 ounce each) active dry yeast


2-1/3 cups warm water (110° to 115°)


1/4 cup butter, softened


2 tablespoons honey


3 teaspoons salt


3-1/3 to 3-2/3 cups all-purpose flour


WHEAT DOUGH:


2 tablespoons toasted wheat germ


2 tablespoons molasses


1 cup plus 2 to 5 tablespoons whole wheat flour


PUMPERNICKEL DOUGH:


2 tablespoons baking cocoa


2 tablespoons molasses


1 cup plus 2 to 5 tablespoons rye flour


1 egg white


1 tablespoon water


Directions:


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.


To the first bowl, add enough remaining all-purpose flour to make a stiff dough; mix well. 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.


Add wheat germ and molasses to the second bowl; mix well. Gradually add enough wheat flour to make a stiff dough. 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.


Add cocoa and molasses to the third bowl; mix well. Gradually add enough rye flour to make a stiff dough. 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.


Punch doughs down; divide each in half. Shape each portion into a 15-in. rope. Place a rope of each dough on a greased baking sheet and braid; seal ends. Repeat with remaining ropes. Cover and let rise until doubled, about 45 minutes. Beat egg white and water; brush over braids.


Bake at 350° for 25-30 minutes or until golden brown. Remove to wire racks to cool. Yield: 2 loaves (12 slices each). Editor's Note: Use all-purpose flour on kneading surfaces for all three doughs.