Name: Oat and Seed Bread
Ingredients: 12 oz Self-raising wholemeal flour; 4 oz Medium oatmeal; 1 oz Sesame seeds; 1 ts Bicarbonate of soda; 1 ts Salt; 1 Egg; beaten; 1/2 pt Buttermilk; 2 ts Sesame seeds; to sprinkle

When I was coming to Christ, I thought I was doing it all myself, and though I sought the Lord earnestly, I had no idea the Lord was seeking me. I do not think the young convert is at first aware of this… One week-night, ... the thought struck me, "How did you come to be a Christian?" I sought the Lord. "But how did you come to seek the Lord?" The truth flashed across my mind in a moment – I should not have sought Him unless there had been some previous influence in my mind to make me seek Him. I prayed, thought I, but then I asked myself, How came I to pray? I was induced to pray by reading the Scriptures. How came I to read the Scriptures? I did read them, but what led me to do so? Then, in a moment, I saw that God was at the bottom of it all, and that He was the Author of my faith, and so the whole doctrine of grace opened up to me, and from that doctrine I have not departed to this day, and I desire to make this my constant confession, "I ascribe my change wholly to God"

C.H. Spurgeon

CATEGORY	CUISINE	TAG	YIELD
Grains, Eggs, Dairy			1	Loaf

INGREDIENTS

12	oz	Self-raising wholemeal flour
4	oz	Medium oatmeal
1	oz	Sesame seeds
1	ts	Bicarbonate of soda
1	ts	Salt
1		Egg; beaten
1/2	pt	Buttermilk
2	ts	Sesame seeds; to sprinkle

INSTRUCTIONS

Here's a selection from the BBC Good Food Guide Nov. 96
1. Preheat oven to 200C/400F/Gas 6. Grease and line the base of an 18cm/7in
square cake tin. Mix together the flour, oatmeal, sesame seeds, bicarbonate
of soda and salt in a bowl. Mix well with your fingers to ensure that the
bicarbonate is evenly distributed.
2. Make a well in the centre and pour in the egg and buttermilk and mix
lightly to form a soft dough. Turn into the prepared tin, pressing the
dough into the corners. Sprinkle the sesame seeds on top.
3. Bake for 35-40 mins until the bread is well risen and browned, remove
from the tin and wrap in a clean tea towel until cool to keep the crust
soft.
Fan ovens: preheat 180C for 5 mins, then cook for 35 mins.
Posted to FOODWINE Digest  by Jane O'Brien <jayohbee@IOL.IE> on Jan 13,
1998

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