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God: "I looked for someone to take a stand for me, and stand in the gap" (Ezekiel 22:30)

The first mark of a healthy church is expositional preaching. It is not only the first mark; it is far and away the most important of them all, because if you get this one right, all of the others should follow… If you get the priority of the Word established, then you have in place the single most important aspect of the church’s life, and growing health is virtually assured, because God has decided to act by His Spirit through His Word… The congregation’s commitment to the centrality of the Word coming from the front, from the preacher, the one specially gifted by God and called to that ministry, is the most important thing you can look for in a church.

Mark Dever

The road to the Kingdom is not so pleasant, and comfortable, and easy, and flowery, as many dream. It is not a bright sunny avenue of palms. It is not paved with triumph, though it is to end in victory. The termination is glory, honor, and immortality; but on the way, there is the thorn in the flesh, the sackcloth, and the cross. Recompense later; but labor here! Rest later; but weariness here! Joy and security later; but here endurance and watchfulness – the race, the battle, the burden, the stumbling block, and oftentimes the heavy heart.

Horatius Bonar

We Love God!

God: "I looked for someone to take a stand for me, and stand in the gap" (Ezekiel 22:30)

Wholemeal Bread

January 26, 2023

CATEGORY	CUISINE	TAG	YIELD
Eggs		Sainsbury6	1	servings

INGREDIENTS

25	g	Fresh yeast or 15g; (1/2oz) dried yeast
		; (1oz)
300	ml	Warm water; (1/2 pint)
1	ts	Sugar or honey; if using dried
		; yeast
2	ts	Sea salt
500	g	Wholemeal flour; plus extra for
		; kneading (1lb)
		Oil for greasing
1		Egg; beaten (optional)

INSTRUCTIONS

If you are using fresh yeast, crumble it into a bowl and pour in half the
warm water; if using dried yeast, dissolve the sugar and honey in half the
water then sprinkle in the yeast.
Leave the yeast in a warm place until it is frothy. Dissolve the salt in
the remaining water.
Put the flour into a bowl and make a well in the centre. Pour in the yeast
mixture and mix in a little flour from the sides of the well. Pour in the
salt water and mix everything to a dough.
Turn the dough on to a floured work surface and knead it until it is smooth
and elastic.
Return it to the bowl, cover it with a clean tea cloth and leave it in a
warm place for 1 hour or until it has doubled in size.
Preheat the oven to 200 C, 400 F, Gas Mark 6.
Knead the dough again. Put it either into one 1kg (2lb) greased loaf tin or
divide it between two 500g (1lb) loaf tins.
Put the loaves in a warm place, cover them with a cloth again and leave
them until the dough has risen above the tops of the tins.
If liked, brush the dough with the beaten egg to glaze it. Bake the large
loaf for 50 minutes or the smaller ones for 40 minutes.
When cooked, they sound hollow when tapped. Turn them on to wire racks to
cool.
Note: the dough can be shaped into one or two round loaves, or into long
''bloomers'', and baked on a baking sheet for the same amount of time; or
you can make small, round rolls and bake them for 20 minutes.
Converted by MC_Buster.
Converted by MM_Buster v2.0l.

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