Yield: 2 Servings
Measure | 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 |
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.