The highest science, the loftiest speculation, the mightiest philosophy, which can ever engage the attention of a child of God, is the name, the nature, the person, the work, the doings, and the existence of the great God whom he calls his Father. There is something exceedingly improving to the mind in a contemplation of the Divinity. It is a subject so vast, that all our thoughts are lost in its immensity; so deep, that our pride is drowned in its infinity. Other subjects we can compass and grapple with; in them we feel a kind of self-content, and go our way with the thought, “Behold I am wise.” But when we come to this master science, finding that our plumb line cannot sound its depth, and that our eagle eye cannot see its height, we turn away with the thought… “I am but of yesterday, and know nothing.” No subject of contemplation will tend to humble the mind, than thoughts of God.

C.H. Spurgeon

CATEGORY	CUISINE	TAG	YIELD
Dairy, Vegetables		Breads	2	Loaves

INGREDIENTS

2	c	Warm milk
1	c	Wheat bran cereal (All-Bran, Fiber 1, or 100% Bran)
1/2	c	Warm water
2	tb	Yeast
1/3	c	Honey
2	tb	Olive oil or vegetable oil
2	ts	Salt
1/2	c	Cracked wheat
3	c	Whole wheat flour
2 1/2	c	To 3 1/2 c bread flour (or all purpose flour)

INSTRUCTIONS

In a large bowl, add wheat bran cereal to milk and soak 15-30 minutes.
Proof yeast in warm water.
Add yeast mixture, honey, olive oil, salt, and cracked wheat to milk
mixture and mix well. Add the whole wheat flour, one cup at a time, mixing
well after each addition. Then add bread flour 1/2 c at a time, mixing well
after each addition. When dough gets very stiff, turn out onto a
well-floured surface and knead in enough remaining flour to make a good
soft dough.
Place dough in a lightly oiled bowl, cover with plastic wrap, and let rise
until doubled. Punch down, divide in half, and form each half into a loaf
and place in a 8.5x4.5 inch or 9x5 inch bread pan and cover. Let rise until
doubled in bulk.
Bake in a preheated 375 degree oven for 30 minutes, remove from pans and
continue to bake for another 10-15 minutes until bread sounds hollow on
bottom. May need to cover tops with aluminum foil during final 10-15
minutes of baking if top is browning too much. Let cool on racks before
slicing.
Recipe from Harold Cannon, appeared in 30 Nov 1994 issue of The Birmingham
News.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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