Name: Herb-Oatmeal Bread (Clay-Pot)
Ingredients: 2 pk Active dry yeast; 3 tb Honey; 1 1/2 tb Salt; 2 c Water; 3/4 c Oatmeal; not instant; 2 tb Sour cream; 3/4 c Whole wheat flour; 1 ts Celery seeds; 1 ts Poppy seeds; 1 tb Sesame seeds; 1 tb Fresh sage; chopped; 1 tb Fresh basil; chopped; 1/2 ts Dill; dried; 1 Egg; beaten; 2 tb Butter; melted; 1/2 c Pine nuts; 4 c All-purpose flour

Think about the insanity of...ministry idolatry. The people in your congregation did not become active participants in your ministry so that collectively they could make you feel better about yourself and more secure with your ministry gifts. God didn’t call you to your particular ministry position so that you could finally cobble together an identity that you could live with. The leadership of the church didn’t call you to be their pastor because they knew that you needed a forum where you could find meaning and purpose. The troubled people in your congregation did not come with their troubles so that you could feel needed, essential, and appreciated. The people who faithfully give don’t give so you can build a successful ministry and bask in the security of your accomplishments. So you will never find in your ministry the rest of heart that every human being seeks. And when you look there, it only ends in anxiety, frustration, hurt, disappointment, anger, and bitterness and may ultimately lead you to question the goodness of God... The only defense against this the gospel of Jesus Christ. It is only when we are living out of the life that grace alone is able to give that we quit seeking life elsewhere. It is only when we are embracing the rest of the forgiveness of grace that we can look at ourselves honestly and grieve without wallowing in debilitating guilt and shame.

Paul David Tripp

CATEGORY	CUISINE	TAG	YIELD
Dairy, Grains, Eggs		Breads	2	Loaves

INGREDIENTS

2	pk	Active dry yeast
3	tb	Honey
1 1/2	tb	Salt
2	c	Water
3/4	c	Oatmeal; not instant
2	tb	Sour cream
3/4	c	Whole wheat flour
1	ts	Celery seeds
1	ts	Poppy seeds
1	tb	Sesame seeds
1	tb	Fresh sage; chopped
1	tb	Fresh basil; chopped
1/2	ts	Dill; dried
1		Egg; beaten
2	tb	Butter; melted
1/2	c	Pine nuts
4	c	All-purpose flour

INSTRUCTIONS

Combine the yeast, honey and salt with 1 cup lukewarm (not hot) water and
set aside. (Remember: if the water is too hot it will kill the growing
yeast.)
Heat 1 cup water to boiling, and add the oatmeal and sour cream. Simmer,
covered, for 10 minutes, then remove from the heat and cool to lukewarm.
Combine the whole-wheat flour, seeds, and herbs in a large mixing bowl. Add
the oatmeal and yeast mixtures and beat until well blended. Add beaten egg
and melted butter and beat several times again. Add the pine nuts, then add
3 cups of the all-purpose flour, one cup at a time, beating between each
addition until a fairly stiff dough is developed.
Spread the remaining all-purpose flour on a board and knead the dough into
it thoroughly, about a dozen times, then put the dough in a large,
well-greased bowl and cover with a damp cloth. Set to rise in a warm place
until double its original bulk (about 1 hour).
Just before the end of the rising time, presoak 2 clay pots, top and
bottom, in hot water for 15 minutes. (We use 2 pots in order to bake each
loaf separately.)
Place the risen dough on a floured board, divide, and shape into 2 loaves.
Before putting the loaves in the presoaked pots, put a small piece of
aluminum foil, just large enough to cover the bottom of the loaf, on the
bottom of each pot. (This keeps the bread from sticking to the pot.) Place
the dough inside the pots, cover, and allow to rise until almost doubled in
bulk (about 45 minutes). (I wrapped the pot in a wet towel to keep it from
drying out too soon.)
Cover the pots and put them in a cold oven.
Set the oven temperature at 480 degrees. Bake for 40 minutes. If necessary,
remove lid for the last 5 minutes of baking to get a golden brown crust.
Source: "The Clay-Pot Cookbook" by Georgia MacLeod Sales and Grover Sales
NOTE: This is the best bread I've made in a long time. High loaf, light,
and with a very crisp crust and moist inside. Pine nuts don't add much to
it and could be left out. Had a problem with it sticking to the pot (my
clay pot has a semi-glazed bottom which I greased very lightly with
shortening, and it still stuck in spots).
Posted to MM-Recipes Digest V3 #273
Date: Sun, 6 Oct 1996 02:50:21 +0000
From: Linda Place <placel@worldnet.att.net>

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