Name: 100% Wheat Bread From Therese
Ingredients: 1 1/4 c Water; 1 1/2 ts Salt; 2 tb Canola oil; 2 tb Honey; 2 1/8 c Whole-wheat flour; 3/4 c Flour; unbleached; 3 tb Vital wheat gluten; 2 tb Wheat germ; 2 tb Whey; powdered; 1 tb Active dry yeast; 1 c Water; 1 ts Salt; 1 1/2 ts Canola oil; 1 1/4 tb Honey; 1 1/2 c Whole wheat flour; 2/3 c Flour; unbleached; 2 tb Vital wheat gluten; 1 1/2 tb Wheat germ; 1 tb Whey; powdered; 2 ts Active dry yeast

Any and every time we indulge in pornography, we deny the precious gospel truth that every man and woman possesses inherent dignity, not to be solicited and sold for sex, but to be valued and treasured as excellent in the eyes of God. People are not inferior objects to be used and abused for selfish, sexual, sensual pleasure; they are equal image bearers of the God who loves and cares for them. We may scoff at how pre-Civil War churchgoers justified slaves in their backyards, but aren't we dangerously like them when we participate in pornography (and promote the sex slavery to which it is inextricably tied) in our own homes?

David Platt

CATEGORY	CUISINE	TAG	YIELD
		Bread machi, Low fat, Breads	16	Servings

INGREDIENTS

1 1/4	c	Water
1 1/2	ts	Salt
2	tb	Canola oil
2	tb	Honey
2 1/8	c	Whole-wheat flour
3/4	c	Flour; unbleached
3	tb	Vital wheat gluten
2	tb	Wheat germ
2	tb	Whey; powdered
1	tb	Active dry yeast
1	c	Water
1	ts	Salt
1 1/2	ts	Canola oil
1 1/4	tb	Honey
1 1/2	c	Whole wheat flour
2/3	c	Flour; unbleached
2	tb	Vital wheat gluten
1 1/2	tb	Wheat germ
1	tb	Whey; powdered
2	ts	Active dry yeast

INSTRUCTIONS

1 1/2 LB LOAF
1 LB LOAF
"The Complete Book of Bread Machine Baking", edited by Lara Pizzorno
I don't know where they get the title since this is not 100% WW. However, I
have been told that this is the best bread that I have made so far by two
different sources. The crust has a nice crunch and the bread is light with
a delicious flavor. This book emphasizes healthy breads, that is why they
suggest canola instead of vegetable oil, unbleached flour instead of all
purpose flour, and why they add wheat germ. I don't doubt that you can
easily substitute.
"Therese Klodnicki" <[email protected]>
Posted to recipelu-digest by "Christopher E. Eaves" <[email protected]> on
Mar 04, 1998

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