ABM MUSTARD WHEAT RYE

The comments at the end are not mine. I have not tried this bread.
ABM MUSTARD WHEAT RYE

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

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 salad sandwich. If you substitute another fat for the lecithin granules, you might want to add a little more gluten.