Abm mustard wheat rye

2 Servings

Ingredients

Quantity Ingredient
2 teaspoons Yeast
1 cup Bread flour
½ cup Whole wheat flour
½ cup Rye flour
1 tablespoon Gluten
⅓ cup Dijon mustard
⅔ cup Water
1 tablespoon Lecithin granules
1 tablespoon Molasses

Directions

Dump yeast in machine. Dump in flours and lecithin granules Fill measuring cup to 2/3rds with warm water. Add mustard until liquid measures a full cup. Add molasses and stir. Dump in machine.

Set machine to basic bake.

Tested 3/3/94 A small dark loaf with a nice mustardy flavor. While dense, it can be sliced quite thinly. Will make a GREAT egg sald sandwich. If you substitute another fat for the lecithin granules, you might want to add a littlle more gluten.

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