Abm Dijon Rye
2 ts Yeast
1 c Bread flour
1/2 c Whole wheat flour
1/2 c Rye flour
1 tb Gluten
1/3 c Dijon mustard
2/3 c Water
1 tb Lecithin granules
1 tb Molasses
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.
A small dark loaf with a nice mustardy flavor. While dense, it can be
sliced quite thinly. Makes a fabulous egg salad sandwich.
Posted to Digest bread-bakers.v097.n070 by Reggie Dwork
on Nov 11, 1997