Mustard Wheat Rye|
Abm Mustard Wheat 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.
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.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini