Title: West Bend Dijon Rye Bread [Abm]
Categories: Abm, Breads, Grains, Jw
Yield: 1 1/2lb loaf

1 c Water [80 deg]
1 tb Veg oil
2 tb Molasses
1/4 c Dijon mustard
1 3/4 c All purpose flour
3/4 c Whole wheat flour
3/4 c Medium rye flour
1 ts Instant coffee
1 ts Salt
2 ts Active dry yeast

Add water, oil, molasses and mustard to the bread pan. Add flours, coffee
and salt to the pan. Level the dry ingredients. Make a samll well and add
the yeast. Program the machine for basic mode not whole wheat.

From the West Bend ABM manual. Posted by Jim Weller.
Posted to Bakery-Shoppe Digest V1 #453 by Jim Weller
on Dec 14, 1997