Abm Mustard Wheat Rye Recipe

• 2 tsp Yeast
• 1 c. Bread flour
• 1/2 c. Whole wheat flour
• 1/2 c. Rye flour
• 1 Tbsp. Gluten
• 1/3 c. Dijon mustard
• 2/3 c. Water
• 1 Tbsp. Lecithin granules
• 1 Tbsp. Molasses

1. Dump yeast in machine.
2. Dump in flours and lecithin granules Fill measuring c. to 2/3rds with hot water.
3. Add in mustard till liquid measures a full c.. Add in molasses and stir.
4. Dump in machine.
5. Set machine to basic bake.
6. Tested 3/3/94 A small dark loaf with a nice mustardy flavor.
7. While dense, it can be sliced quite thinly.
8. Will make a GREAT egg sald sandwich.
9. If you substitute another fat for the lecithin granules, you might want to add in a littlle more gluten.

yeast, bread flour, whole wheat flour, rye flour, gluten, mustard, water, lecithin granules, molasses

Taken from cookeatshare.com/recipes/abm-mustard-wheat-rye-62186 (may not work)