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Abm Dijon Rye

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  • 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.
A small dark loaf with a nice mustardy flavor. While dense, it can be sliced quite thinly. Makes a fabulous egg salad sandwich. Posted to Digest bread-bakers.v097.n070 by Reggie Dwork <> on Nov 11, 1997