Recipe - Abm Mustard Wheat 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.

Tested 3/3/94 A small dark loaf with a nice mustardy flavor. While dense,
it can be cut or sliced up 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