Mustard Wheat Rye

Serves 2

2 teaspoons Yeast
1 cup Bread flour
1
1/2 cup Whole wheat flour
1/2 cup Rye flour
1 tablespoon Gluten
1/3 cup Dijon mustard
2/3 cup Water
1 tablespoon Lecithin granules
1 tablespoon 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. A dd 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.