COMBINE 2 1/4 C WHITE FLOUR
2 TBSP SUGAR
1 TBSP SALT
2 PACKAGES DRY YEAST.
ADD 1/4 C SOFTENED MARGARINE.
ADD 2 1/4 C VERY WARM WATER (120-130) AND BEAT 2 MINUTES AT MEDIUM SPEED.
ADD 1 CUP WHITE FLOUR. BEAT AT HIGH SPEED 2 MINUTES.
DIVIDE BATTER INTO 3 BOWLS.

MAKE WHOLE WHEAT DOUGH BY BEATING 2 TBSP MOLASSES AND 1 1/4 C WHOLE WHEAT FLOUR INTO 1/3 OF THE BATTER.

MAKE RYE DOUGH BY ADDING 2 TBSP MOLASSES, 1 TSP CARAWAY SEED, 1 TBSP COCOA AND 1 1/4 CUPS RYE FLOUR TO 1/3 OF THE BATTER.

MAKE WHITE DOUGH BY BEATING 1 1/4 C WHITE FLOUR INTO REMAINING BATTER.

KNEAD EACH DOUGH UNTIL SMOOTH AND ELASTIC, ABOUT 5 MIN.
COVER.
LET RISE IN WARM SPOT UNTIL DOUBLED. PUNCH DOWN; ON FLOURED BOARD DIVIDE EACH DOUGH IN HALF.
ROLL EACH PIECE INTO A 15 INCH ROPE.
ON A GREASED BAKING SHEET, BRAID TOGETHER ONE OF EACH FLAVOR.
PINCH ENDS TO SEAL.
MAKE TWO LOAVES.
LET RISE AGAIN UNTIL DOUBLED.
BAKE AT 350 FOR 30-40 MINUTES

NOTE: I HAVE MADE THIS USING THE FOOD PROCESSOR METHOD FOR BREAD AND IT'S JUST AS DELICIOUS AS THE OLD KNEAD BY HAND METHOD.
AFTER SPLITTING BATTER INTO THREES, PLACE EACH IN FOOD PROCESSOR AND PROCEED AS DIRECTED. RUN PROCESSOR UNTIL DOUGH FORMS BALL INSIDE OF THE BOWL.