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Abm Mustard Wheat Rye


2 tsp yeast
1 cup bread flour
1/2 cup whole wheat flour
1/2 cup rye flour
1 tbsp gluten
1/3 cup dijon mustard
2/3 cup water
1 tbsp lecithin granules
1 tbsp 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.


Servings: 2



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