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.