| 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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