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Cooked by: Chef / Last Modified: 3/24/2004 / Number of Servings: 2 |
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Directions: 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.
Ingredients:
2 Teaspoon(s) Yeast
1 Cup(s) Bread flour
1/2 Cup(s) Whole wheat flour
1/2 Cup(s) Rye flour
1 Tablespoon(s) Gluten
1/3 Cup(s) Dijon mustard
2/3 Cup(s) Water
1 Tablespoon(s) Lecithin granules
1 Tablespoon(s) Molasses |
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