I found two recipes for Communion Bread on a friend of a friend's blog, Lindy's blog. Both recipes are from Wartburg Seminary and Lindy gave me permission to re-blog them. Here's the first; the second will be later in this April "sprout" blog series.
Communion Bread 1
- 2 1/2 cups very warm water (although too hot will kill the yeast). For best results you will probably want to have a thermometer and a specific temperature. That information can usually be found on the yeast package or the website bread world.
- 1 Tbsp dry yeast (not rapid rise)
- 1/4 cup soft shortening
- 1 1/3 Tbsp salt
- 1/2 cup honey, brown sugar or light molasses
- 6 cups whole wheat flour (or 2 cups whole wheat flour & 4 cups white flour)
Stir down batter by beating about 25 strokes or punch down by hand. Batter will be sticky. Turn out onto a floured surface and knead for 2-3 minutes or until the dough is smooth. Can add a little flour while kneading, if desired. Split dough into 4 parts (for about 100 people/loaf) or up to 6 parts for smaller loaves. Let rise a second time in a warm place for about 10 min. Roll out each loaf with a rolling pin into a 4" round shape. Mark each loaf with a deep cross (+) in the center. Place loaves on flat cookie sheet, lightly greased. Let rise again in a warm place for about 40 minutes.
Bake in preheated oven at 375 degrees for 15-20 minutes. Cool slowly, away from a draft.
Use within a day or freeze immediately, wrapped tightly in plastic wrap. Lindy says, "I have had great success freezing this bread when it is partially cooled, then removing from the freezer a day in advance (i.e. Saturday morning for Sunday morning)."
"Go and celebrate with a feast of rich foods and sweet drinks, and share gifts of food with people who have nothing prepared. This is a sacred day before our Lord. Do not be grieved, for the joy of the Lord is your strength!"
Thanks! My husband is the bread baker in our house. I was thinking about asking him to make the communion bread for Maundy Thursday. I'll point him to this post.ReplyDelete
sounds good! I'll be posting the 2nd recipe next Thursday, or better yet, I can email it to you before then because you might want to try both recipes before deciding which one to you on MT.ReplyDelete