| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Breads | 2 | Servings | ||
INGREDIENTS
| 2 | ts | Yeast |
| 1 | c | Bread flour |
| 1/2 | c | Whole wheat flour |
| 1/2 | c | Rye flour |
| 1 | tb | Gluten |
| 1/3 | c | Dijon mustard |
| 2/3 | c | Water |
| 1 | tb | Lecithin granules |
| 1 | tb | Molasses |
INSTRUCTIONS
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. From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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