Mustard Rye Bread

1 1/4 cups warm water
1/4 cup stone-ground mustard
1 tablespoon oil
2 cups bread flour
1 1/2 cups rye flour
2 tablespoons gluten flour
1 tablespoon brown sugar
1 teaspoon caraway seed
3/4 teaspoon salt
1 teaspoon active dry yeast

To complete by bread machine: Place all ingredients into the bread machine in order listed.  Select the whole grain cycle if you have it otherwise  use the white bread cycle.  Let the machine do all the work.

Dough Cycle Use:  Place all ingredients into the bread machine in order listed. Select the dough cycle.  When dough cycle completes (about 90 minutes) remove dough and shape into an oval.   Place on parchment paper and let bread raise in warm place until doubled in size.  Preheat oven to 350 degrees with pizza stone letting the stone heat for about 20 minutes to get nice and hot.  Brush the top of the loaf with water and give it several slashes with a serrated bread knife.  Sprinkle with additional seeds and slide onto hot pizza stone (with parchment paper which you can remove about 20 minutes into baking).  Bake for about 40-45 minutes until bread is golden brown.  Remove bread and let cool on cooling rack. 

Yield:  1 1/5 pound loaf.