Recipe - Abm Dijon Rye

2 teaspoon Yeast
1 cup Bread flour
One half cup Whole wheat flour
One half cup Rye flour
1 tablespoon Gluten
1/3 cup Dijon mustard
2/3 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.

A small dark loaf with a nice mustardy flavor. While dense, it can be
cut or sliced up quite thinly. Makes a fabulous egg salad sandwich.
Posted to Digest breadbakers.v097.n070 by Reggie Dwork reggie@reggie.com
on Nov 11, 1997