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Whole wheat freezer braid
8 cups all-purpose flour
3 cups whole wheat flour
1 cup wheat germ
1/2 cup firmly packed light brown sugar
3 T. salt
4 pkg. rapid-rise yeast
3 cups milk
1 cup water
1/3 cup margarine
Set aside 1 cup all-purpose flour. In large bowl, mix remaining allpurpose flour, whole wheat flour, wheat germ, brown sugar, salt and yeast. Heat milk, water and margarine to 125-130 degrees; stir into dry ingredients. Mix in only enough of reserved 1 cup flour to make soft dough. Turn out onto lightly floured board; knead until smooth and elastic, about 8 to 10 minutes.
Divide dough in half. Divide one half into two pieces, one about 1/3 weight of dough and the other about 2/3 weight of dough. Divide the remaining portion of dough in the same manner. Transfer to plastic bags, to freeze up to four weeks.
Remove from freezer; place on ungreased baking sheets. Cover; let stand at room temperature until fully thawed, about 2 1/2 hours. Divide larger balls into three pieces; roll each piece into a 12-inch rope; braid three ropes; seal ends and fold under. Divide equal pieces. Roll each into a 10-inch long rope. Braid the ropes; place on top of large braids. Seal braids together at ends. Place on greased baking sheets; cover. Let rise in warm place, free from draft, until doubled in size, about 1 1/4 hours. Bake at 375 degrees for 35 to 40 minutes, or until done. Remove from baking sheets and cool on wire racks. Makes 2 loaves.
To bake without freezing: Shape as directed above. Cover; let rise in warm place free from draft, until doubled in size, about 1 hour and 10 minutes. Bake as directed above.
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