West Bend Dijon Rye Bread [Abm]
- 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
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
