The best communion bread will be tender and chewy but firm enough to tear or break into pieces without crumbling, holding it's shape when dipped into wine or grape juice. Such a bread isn't as difficult to make as you might think.
Things You'll Need
- 1 3/4 cup all-purpose flour
- 1 1/2 cup whole-wheat flour
- 1 1/2 tsp. baking powder
- 1 tsp. malted barley flour
- 1 1/2 tsp. salt
- 5 tsp. vegetable oil
- 3/4 cup hot water
- 3 tbsp. molasses
- 4 tbsp. honey
Preheat the oven to 350 degrees.
Sift the whole-wheat flour and all-purpose flour together and stir in the baking powder and salt. Sift the dry ingredients together two more times.
Stir the vegetable oil into the dry ingredients.
Add the hot water, molasses and honey to the dry ingredients and mix until it forms a sticky dough. If the dough is too dry, add additional hot water a teaspoon at a time until it reaches the proper consistency.
Divide the dough into four equal pieces and flatten them into round pieces about 1/4 inch thick.
Use a sharp knife to score the top of the communion bread into small wedges, like a pie. Doing so will make it easier to break the bread into pieces during communion.
Place the communion bread on an ungreased baking sheet and bake them for 10 minutes. Brush the tops of the loaves lightly with oil and bake them for 5 to 8 more minutes. Allow the bread to cool on wire racks.
Tips & Warnings
- Communion bread is best when made no longer than 12 to 24 hours ahead of time.
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