Three Grain Twists

Three Grain Twists

Print Recipe

Yield

12 twists 12 twists

Difficulty

Intermediate Intermediate

Prep Time

1:00 1:00

Bake Time

10 to 15 minutes 10 to 15 minutes

Rise Time

45 minutes 45 minutes

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Ingredients

1-1/2 to 2 cups all-purpose flour
1 cup rye flour
1 cup whole wheat flour
1 envelope Fleischmann’s^® RapidRise^® Instant Yeast
1 tablespoon whole white sesame seed
1 teaspoon salt
1 cup milk
1/4 cup molasses
2 tablespoons butter OR margarine
Melted butter OR margarine
Sea salt coarse grind

Directions

Combine 1/2 cup all-purpose flour, rye and whole wheat flours, milk, undissolved yeast, sesame seed and salt in a large mixer bowl. Heat milk, molasses and butter until very warm (120° to 130°F). Gradually add to flour mixture. Beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally. Stir in enough remaining all-purpose flour to make a soft dough. Knead on lightly floured surface until smooth and elastic, about 8 to 10 minutes. Cover; let rest 10 minutes. Divide dough into 24 equal pieces; roll each piece to 10-inch rope. Twist 2 ropes together; pinch ends to seal. Place twists on greased baking sheet. Cover; let rise in warm, draft-free place until doubled in size, about 45 minutes.
Brush twists with melted butter; sprinkle with salt. Bake at 350°F for 10 to 15 minutes or until done. Remove from sheet; cool on wire rack.

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