Name: Hardy Oatmeal Bread
Ingredients: 6 c All-purpose flour; unbleached; 1/2 c Whole wheat flour; stone-ground; 2 tb Brown sugar; 2 tb Butter; 2 tb Yeast; 1 tb Salt; 2 c Oatmeal; 2 c Hot water; 2/3 c Warm water

CATEGORY	CUISINE	TAG	YIELD
		Breads	36	Servings

INGREDIENTS

6	c	All-purpose flour; unbleached
1/2	c	Whole wheat flour; stone-ground
2	tb	Brown sugar
2	tb	Butter
2	tb	Yeast
1	tb	Salt
2	c	Oatmeal
2	c	Hot water
2/3	c	Warm water

INSTRUCTIONS

Pour 2 cups hot water over oatmeal. Set aside. Mix brown sugar into 2/3 cup
warm water and add yeast to proof.  When yeast has foamed & frothed to
about twice the original volume, add to oatmeal mixture. Add remaining
ingredients. Knead well. Let rise until doubled. Punch down shape into
loaves and let rise again. Bake at 350 degrees F for 30 minutes. Makes 2-3
loaves.
Recipe By     : Sharon Beck
Posted to EAT-L Digest  7 October 96
Date:    Tue, 8 Oct 1996 11:18:11 -0400
From:    Sharon Beck <parasol@BUFFNET.NET>

A Message from our Provider:

“You’ve never cried alone. Jesus is always there”

The excessive preeminence given to the Holy Spirit in their devotions and their preoccupation with gifts, ecstasies, and “prophecies” has tended to neglect of the Scriptures. Why be tied to a Book out of the past when one can communicate every day with the living God? But this is exactly the danger point. Apart from the constant control of the written revelation, we soon find ourselves engulfed in subjectivity; and the believer, even if he has the best intentions, can sink rapidly into deviations, illuminism or exaltation. Let each remind himself of the prohibition of taking anything away from Scripture or adding anything to it (Deut. 4:2; Rev. 22:18–19). Almost every heresy and sect has originated in a supposed revelation or a new experience on the part of its founder, something outside the strictly biblical framework.

Rene Pache