Name: Ancient Roman Bread
Ingredients: 2 pk Fast-rising dry yeast; 2 1/2 c Tepid water; 1 c Whole-wheat flour; 1/2 c Rye flour; Unbleached white flour to make up 2 lbs. 3 oz. of total weight; 1 ts Salt mixed with:; 1 tb Water; Cornmeal for baking sheets

Prior to our faith in the pardoning grace of the cross, the law ultimately could only be a condemnation code specifying the reasons for our death penalty. Now that Christ has paid that penalty, however, the Law is a map of blessing showing how those God has made right with Himself can further experience His love, bring honor to the One they love, and share His love with others. Understanding that the Law no longer condemns but guides us to spiritual safety, worship and fellowship makes its standards a delight, and indicates why antinomianism shackles God’s people to unhappiness. Denying people access to God’s path of spiritual safety is a contradiction of grace.

Bryan Chapell

CATEGORY	CUISINE	TAG	YIELD
	Ancient Roman	Breads, Breakfast, Low fat	1	Servings

INGREDIENTS

2	pk	Fast-rising dry yeast
2 1/2	c	Tepid water
1	c	Whole-wheat flour
1/2	c	Rye flour
		Unbleached white flour to make up 2 lbs. 3 oz. of total weight
1	ts	Salt mixed with:
1	tb	Water
		Cornmeal for baking sheets

INSTRUCTIONS

Put the tepid water in your electric mixer bowl and dissolve the yeast. Use
a paper lunch sack for weighing out the flour. Put the whole-wheat and rye
flour in the bag first, and then make up the weight with the white flour.
Put 4 cups from the bag into the mixer and whip it for 10 minutes. Add the
salted water. If you have a KitchenAid, allow the dough hook to do the rest
of the work. Otherwise, add remaining flour by hand. Knead until the dough
is smooth and elastic. Put the dough on a plastic counter and cover with an
inverted steel bowl. Allow it to rise once, punch it down, and allow it to
rise a second time. Punch down and form into 2 or 3 loaaves. I never use
bread pans for this, as they will ruin the crust. Place the loaves on
baking sheets that have been dusted with cornmeal and allow the loaves to
rise until double in bulk. Bake in a 450 degree oven about 25 minutes, or
until the crust is golden and the loaf light to the touch. It should make a
hollow sound when you thump your finger on the bottom of the loaf.
Serving Ideas : Makes 2 or 3 loaves.
NOTES : See Italian Breadsticks and Crustulum (Bruschetta) for other ways
to use this bread recipe.
Posted to MC-Recipe Digest V1 #340
Recipe by: frugal gourment - 3 ancient cuisines
From: Kari Boyington <[email protected]>
Date: Thu, 12 Dec 1996 17:56:40 -0500 (EST)

A Message from our Provider:

“You can tell how big a person is by what it takes to discourage him.”

Those who have sidestepped (even inadvertently) the authority of a fully sufficient Bible have strayed in two opposite directions. The Roman Catholics, Eastern Orthodox, and authoritarian cults have wrongly given autonomy and final authority to the Church… At the other end of the spectrum are those who, in reaction to an authoritarian church, have skirted a fully sufficient Bible by giving autonomy and final authority to the individual’s conscience and reason. They assert that every believer has the unfettered right to interpret the Scriptures not only for himself but by himself. Interpretation, according to this view, is strictly an individual matter.

John Thompson