If one really wants to a see a theology for the church in action, one might walk into an old church graveyard at night. Walk about and see the headstones weathered and ground down by the elements. Contemplate the fact that beneath your feet are men and women who once had youthful skin and quick steps and hectic calendars but who are now piles of forgotten bones. Think about the fact that the scattered teeth in the earth below you once sang hymns of hope -maybe 'When the Roll Is Called Up Yonder I’ll Be There' or 'When We All Get to Heaven.' They are silent now. But while you are there, think about what every generation of Christians has held against the threat of sword and guillotine and chemical weaponry. This stillness will one day be interrupted by a shout from the eastern sky, a joyful call with a distinctly northern Galilean accent. And that’s when life really gets interesting.

Russell Moore

CATEGORY	CUISINE	TAG	YIELD
Grains		Coxon’s kit, Coxon3	1	servings

INGREDIENTS

600	g	Strong flour
11	g	Salt
15	g	Sugar
15	g	Fat
30	g	Fresh yeast
60	g	Walnuts
60	g	Olives
2	tb	Mixed herbs

INSTRUCTIONS

OPTIONAL ADDITIONS
Sieve flour and salt together. Rub in fat and add sugar. Mix yeast
with a little warm water. Add to the flour. Add water at this point.
Knead to a smooth dough. Cover and leave to bulk ferment (45 minutes)
at 24C/76F.
Once risen, mix in the dry optional additions of your choice. Divide
into the required size. Mould and place on to a greased tray. Leave
to prove until doubled in size. Bake in a preheated oven at 230C/450F
for 10-12 minutes.
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