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

1 Dump yeast in machine.
2 Dump in flours and lecithin granules fill measuring cup to 2/3rds with warm water.
3 Add mustard until liquid measures a full cup.
4 Add molasses and stir.
5 Dump in machine.
6 Set machine to basic bake.
7 Tested 3/3/94 a small dark loaf with a nice mustardy flavor.
8 While dense, it can be sliced quite thinly.
9 Will make a great egg sald sandwich.
10 If you substitute another fat for the lecithin granules, you might want to add a littlle more gluten