Bread of life.

As we read God's Word, one message keeps coming through: I love you, I love you, I love you. This is beautifully reflected in God's declaration to us through John, "Beloved, I wish above all things that thou mayest prosper and be in health" (3 John 2, KJV). When we allow God to teach us how to care for our body and our mind, our life becomes a living response to Him. Through our daily decisions and actions, we're saying a joyful "I love You too."

As children growing up, we witnessed firsthand God's great and wonderful love. There were many times when He would come to our aid just when we needed Him most.

One morning we awakened without the familiar aromas drifting from our kitchen. We knew something must be wrong, for the smells of Mom's delicious meals always filled our home and gave it a welcome sense of warmth.

Dad and Mom gathered all five of us children around them and shared with us a disturbing fact: we were out of food. Then they quickly assured us that Jesus promised to supply all our needs if we ask Him. Reverently, we knelt in a circle and prayed.

While we were praying, the postal carrier came up onto our porch. When we heard the mailbox door slam shut, we jumped up and shouted, "There's our answer!" The one letter waiting for us was from a Pastor Brown in Michigan. Mom opened it and found just enough money for us to buy food and a tank of gas for our car. As she read the attached letter, Daddy began to cry. It said, "Brother Micheff, I know that you do not know me, but God recently woke me up in the middle of the night to tell me that your family was in great need. I had just received some birthday money, and before going to bed, I'd asked God what He wanted me to do with it. He told me that you sold Christian literature door-to-door and that I was to give my birthday money to your family." The writer signed his letter: "With His Love and Blessings, Pastor Brown."

What a feast we had that day as we thanked God for providing for our needs, even planning in advance to answer our prayers. We realized once again just how much God really does love us--in this case supplying our "daily bread."

This brings us to the theme of our article. Jesus tells us in John 6:48: "I am the bread of life." He's talking about spiritual nourishment, but we believe that a simple loaf of bread, made from natural, health-building ingredients, is a wonderful representation of how God wants us to enjoy the best physical nourishment as well. Since our bodies and minds are directly affected by what we eat, we should choose the most nourishing breads possible.

Much of the bread available in the stores today has been depleted of natural vitamins, minerals, and fiber. The prophet Isaiah wrote, "Why spend money on what is not bread, and your labor on what does not satisfy? Listen, listen to me, and eat what is good, and your soul will delight in the richest of fare" (Isaiah 55:2).

Many delicious meals begin with bread: wholesome sandwiches, biscuits, crackers, English muffins--and much more. Bread baking fills the home with a warm aroma and can be a great stress reliever.

As you enjoy the wholesome goodness of these mouthwatering breads, make an extra loaf for a neighbor or friend and delight yourself in a double helping of God's love. Taste and see for yourself that God is good and that His love endures forever.</p> <pre> SESAME BREAD STICKS 3 to 3 1/2c. whole-wheat flour 1 T. honey 1 t. salt 2 pkgs. yeast (instant dry) 1 1/4 c. water (very warm) sesame seeds (toasted) --as needed Mix all ingredients except for the sesame seeds. Knead until dough is very smooth, elastic, and forms a ball. Add flour occasionally while kneading to prevent sticking. Cover the dough with a damp dish towel and let it rest for about five minutes. Flour your hands and pat the dough into a rectangle on a well-floured work surface. With the rolling pin, roll the dough to a 6" by 16" rectangle, pressing evenly so the breadsticks will be uniform in thickness. Brush the dough lightly with olive oil. Cover the dough with the damp dish towel and let rise until doubled in bulk, 1 to 1 1/2 hours. Heat oven to 42 5[degrees] E Spray baking sheets with a vegetable cooking spray, or brush with a small amount of olive oil. Lightly brush the dough with water. Sprinkle the dough with sesame seeds and press them down gently into the dough. With a chef's knife, cut the dough across into 32 strips, each about 72 inch wide. Stretch 1 strip of the dough to the width of a baking sheet. Set it on one of the prepared baking sheets, letting the dough come just to the edges. Repeat to stretch the remaining strips, arranging them 3/4 inches apart. Bake in the preheated oven--two baking sheets at a time until bread sticks are golden and crisp, usually 15 to 18 minutes; then transfer to a wire rack and cool completely. Per bread stick: calories: 72; fat: 2 grams; saturated fat: 0.3 grams; sodium: 71 milligrams; carbohydrates: 12 grams: dietary fiber: 1 gram; protein: 2 grams. Keep the third sheet of unbaked bread sticks in the refrigerator until there is room in the oven to bake them. To make them a little more "fancy," when placing the strips of dough on the baking sheet, hold down one end with one hand while gently twisting the other end until you get a spiral effect. Then press down both ends to the baking sheet so you won't lose the spiral </pre> <pre> PITA POCKET BREAD 4 1/2 to 4 3/4 c. whole-wheat flour 1 pkg. yeast (instant dry) 1 1/2 t. Florida Crystals natural sugar 1 1/2 t. salt 1 3/4 c. water 2 T. canola oil In a large bowl, combine 2 cups flour, yeast, natural sugar, and salt. Mix well. In a saucepan, heat water and oil until warm. Add to flour mixture. Blend at low speed until moistened. Gradually stir in enough remaining flour to make a firm dough. Knead on a floured surface until smooth and elastic. Cover dough with plastic wrap and then a towel. Let rest 20 minutes on the board. Punch down dough. Divide into 12 equal parts. Shape each part into a smooth ball. Place on a board allowing space between each ball. Cover and let rise 30 minutes. Preheat oven to 500[degrees] E Roll each ball into a 6-inch circle. Place 3 circles at a time directly onto an oven rack. Bake until puffed and top of dough begins to turn golden brown in color (about 3 minutes). Cool on racks. Cut into halves (top to bottom) and add filling of your choice. Per pita: calories: 194; fat: 3 grams; saturated fat: 0.2 grams; sodium: 1 milligram; carbohydrates: 36 grams; dietary fiber: 1 grain; protein: 5 grams. These are great with a hummus spread inside with lettuce, tomato, avocado slices, and cucumbers. You can also fill them with peanut butter and jam, vegetarian luncheon slices, or vegetarian burger. Try serving these pocket breads filled with wild rice, sliced fresh tomatoes, and lettuce. Be creative, and put your favorite sandwich filling inside. </pre> <pre> PEANUT BUTTER BREAD 2 c. whole-wheat flour 2 t. Rumford baking powder 1/2 t. Egg Replacer 1 T. cornstarch 2 T. water 3/4 c. peanut butter 1/2 c. honey 3/4 c. soy milk Measure and mix flour and baking powder in a bowl and set aside. In a two-quart bowl, mix Egg Replacer powder, cornstarch, and water. Mix well, and add the peanut butter and honey. When this is well mixed, add the soy milk. Mix well. Add flour/ baking powder mix. Stir until well mixed and pour into an 8 1/2" x 5" loaf pan prepared with nonstick cooking spray. Bake at 350[degrees] F for 35-40 minutes or until lightly browned. Yields 16 slices. Per slice: calories: 230; fat: 7 grams; saturated fat: 1 gram; sodium: 63 milligrams; carbohydrates: 29 grams; dietary fiber: 4 grams; protein: 8 grams. </pre> <pre> BRUSCHETTA 10-12 tomatoes (medium size, fresh) peeled and diced 3 cloves garlic (fresh), peeled and pressed 1/2 c. basil (fresh) chopped (can use more if desired) salt to taste 2 T. olive oil (extra virgin) Mix all ingredients together and allow to sit 30-60 minutes before serving. Serve over whole-wheat Italian bread that has been sliced, brushed with olive oil, and grilled in a hot skillet. Yields 12 slices. Per slice: calories: 129; fat: 4 grams; saturated flat: 0.6 grams; sodium: 36 milligrams; carbohydrates: 22 grams; dietary fiber: 1 gram; protein: 4 grams. You can also use this topping for a main dish. Instead of serving on top of bread, try pouring it over hot pasta such as angel hair or penne. </pre> <pre> MAPLE SQUASH BUNS 1 c. water (very warm) 1/4 c. canola oil 1 T. fructose 1 T. pure maple syrup 1 t. salt 1/4 c. squash, cooked and mashed 1 T. gluten flour 1 T. yeast (active dry) 2 1/2 c. whole-wheat flour In a medium-size mixing bowl, put the following ingredients: warm water, canola oil, fructose, pure maple syrup, salt, squash, gluten flour, yeast, and 1 cup of whole-wheat flour. Stir ingredients together and whip for about 5 minutes. Slowly work in the rest of the flour. Knead the dough on your counter for about 10 minutes or until the dough feels soft. Spray the mixing bowl with a vegetable spray, and place the dough in the bowl and put it in a warm place to rise. Let the dough rise until it is double in size (about 25-30 minutes). Divide the dough into 9 pieces and roll into balls. Spray an 8" x 8" pan with vegetable spray and place the buns in the pan and put them in a warm place to rise until they are double in size. Bake at 350[degrees] F for 25 minutes or until golden brown. Yield: nine 3-inch buns. Per bun: calories: 180; fat: 0.5 grams; saturated fat: 7 grams; sodium: 778 milligrams; carbohydrates: 27 grams; dietary fiber: 4 grams; protein: 5 grams. This recipe can also be used to make one loaf of bread or eight hamburger buns. </pre> <pre> WHEAT CRACKERS 2 c. whole-wheat flour (unbleached) 3 c. oats (quick) 1 c. wheat germ 1/2 t. salt 1 c. water 3/4 c. oil 3 T. Sucanat Mix all ingredients together in a large bowl. Roll out onto a cookie sheet that has been sprayed with a cooking spray. Cut into 2-inch squares. Bake at 325[degrees] F for approximately 30 minutes or until they are crispy. Sprinkle with salt before baking if desired. Yield: seventy 2-inch square crackers. Per cracker: calories: 47; fat: 3 grams; saturated fat: 0.3 grams; sodium: 33 milligrams; carbohydrates: 5 grams; dietary fiber: 0.5 gram; protein: 1 gram. </pre> <pre> RAISIN DATE BREAD 1 c. water (warm) 1/4 c. canola oil 1 t. salt 1/4 c. pure maple syrup 1/2 c. raisins 1/4 c. dates 1/4 c. water (cool) 1/4 c. oats (quick) 1 T. soy flour 1/4 c. water (very warm) 2 1/4 c. whole-wheat flour 1 T. gluten flour 1 T. yeast (active dry) In a large bowl, put warm water, canola oil, salt, pure maple syrup, and raisins. Let the raisins sit in the warm water for about 5-10 minutes. Put dates with cool water into the blender. Blend until dates are in fine pieces. Add oats, soy flour, and very warm water. Add 1 cup of whole-wheat flour, gluten, and yeast to the ingredients. Whip together for about 3-4 minutes. Slowly add the rest of the flour to make a soft dough. Knead the dough for about 5-10 minutes or until soft. Place the dough in a bowl that has been sprayed with vegetable spray, and cover with a towel. Place the dough in a warm place to rise. When the dough is double in size, knead it for a couple of minutes, and then shape the dough and place it in a bread pan. Cover the bread with a towel, and put it in a warm place to rise. When the bread is double in size, it's ready to bake. Bake at 350[degrees] F for 30 minutes. Place the bread on a wire rack to cool. (Cover with a towel for a moister loaf.) Yield: eighteen 1/4-inch slices. Per slice: calories: 125; fat: 4 grams; saturated fat: 0.3 grams; sodium: 132 milligrams; carbohydrates: 22 grams; dietary fiber: 3 grams; protein: 3 grams. This bread is good toasted and spread with peanut butter and topped with homemade applesauce. Now that is a quick and easy breakfast that is nutritious and yet so delicious! </pre> <pre> LAVOSH (ARMENIAN THIN BREAD) 2 c. water (very warm) 1 T. yeast (active dry) 1 c. sesame seeds 1 c. wheat germ (or bran) 1/4 c. soy margarine (melted) 2 t. salt 1 T. honey 1/2 c. pecan meal 4 c. whole-wheat flour (or more if needed) Mix all ingredients in a bowl; then divide into 8 equal parts and roll each into a rectangle on a lightly floured breadboard. Lift and turn the dough over as you roll it. Use only enough flour to keep from sticking. (The dough should never look floured.) Roll until very thin; then lift onto a cookie sheet and mark into squares with a pastry cutter or knife. Bake at 350[degrees] F for 10-15 minutes or until golden brown. You must watch and remove outer edges, as they brown faster. The thinner they are rolled, the better they will taste. Per serving: calories: 24; fat: 0.8 grams; saturated fat: 0.1 grams; sodium: 32 milligrams; carbohydrates: 3 grams; dietary fiber: 0.3 gram: protein: 1 gram. Try some with a combination of other flours for a different taste. This does freeze well. Be prepared, for they disappear fast. Years ago a neighbor made these and brought them to us. Everyone loves them. </pre> <pre> PINEAPPLE PECAN BREAD 1 c. pineapple juice 1 t. fructose 1 t. salt 2 T. canola oil 1/4 c. applesauce 1/4 c. pecan meal 1 T. yeast (active dry) 1 T. gluten flour 2 c. & 3 T. whole-wheat flour In a medium-size bowl, put all the above ingredients in except for the wheat flour. Add only one cup of the wheat flour. Whip together for about 3-4 minutes to work up the gluten. Slowly add the rest of the flour to make a soft dough. Knead the dough for about 5-10 minutes. Cover the dough with a towel, and place the dough in a warm place to rise until it is doubled in size. Then shape it into a loaf, and place in a bread pan that has been sprayed with vegetable spray. Place the bread in a warm place and cover with a towel. Heat the oven to 350[degrees] E The bread is ready to bake when it is doubled in size. Bake for 30 minutes. Take the bread out of the oven and place on a rack to cool. Cover with a towel. Yield: 18 K-inch slices. Per slice: calories: 113; fat: 6 grams; saturated fat: 0.5 grams; sodium: 130 milligrams: carbohydrates: 13 grams; dietary fiber: 2 grams; protein: 3 grams. </pre> <p>This is a sweeter bread and is great served with fruit-sweetened jam for breakfast or supper. Make a fruit salad and a bowl of popcorn to go with it, and just relax while you enjoy this light meal with family and friends.

IMPORTANT TIPS FOR BREADMAKING

1. Start with good ingredients. Test your yeast to make sure it's not old by adding it to warm water with some sweetener in it. If the yeast is good, it will dissolve and look bubbly in about five to ten minutes.

2. On damp, rainy days you may need to add a little more flour than in hot, dry weather.

3. When bread is rising, keep it out of all drafts. Place the bread in a warm place to rise and cover it with a towel to keep the dough from drying out. When the dough has risen to double size, it's ready to bake. Don't let the dough rise too long, as the bread tends to be coarser and drier.

4. Be sure that your bread is thoroughly baked. To test the doneness, thump on the bottom and sides of the bread. If the bread has a hollow sound, is golden brown on the bottom and sides, and easily comes out of the pan, it's done. If you hear a dull thud sound or it has moist, soggy sides, it's usually an indication that it needs to bake longer.

5. Cool bread on a cooling rack. When it's cool, place in airtight bags and store at room temperature unless the weather is humid and hot; then place the bread in the freezer. Bread can be kept in the freezer for up to three months.