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Mustard Wheat Rye


2 teaspoons yeast
1 cup bread flour
cup whole wheat flour
cup rye flour
1 tablespoon gluten
⅓ cup Dijon mustard
⅔ cup water
1 tablespoon lecithin granules
1 tablespoon molasses


Dump yeast in machine. Dump in flours and lecithin granules fill measuring cup to ⅔ with warm water. Add mustard until liquid measures a full cup. Add molasses and stir. Dump in machine. Set machine to basic bake. A small dark loaf with a nice mustardy flavour. While dense, it can be sliced quite thinly.

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