Eucharist Bread Recipe

Preheat oven to 400 degrees

In a bowl mix:

4 cups of whole wheat flour
4 tsp. of DOUBLE ACTING baking powder (or 8 tsp.
of single acting baking powder)

2 tsp. of salt

Make sure ingredients are thoroughly mixed because it
will affect the taste of the bread.

Bread 1
Bread 2

In a separate container mix thoroughly (I put them in
a container with a lid and shake)

3/4 cup water
3/4 cup milk
3/4 cup honey
3/4 cup vegetable oil

Gradually add the wet mix to the mixed dry ingredients
mixing them together with your hands (this will be very,
very sticky). You're shooting for a ball of dough that's
cohesive, but not too sticky; this may mean that you
don't add all the wet ingredients or if your dough is just
a sticky mess add a bit of flour. 

Knead the dough once you have a ball. Once you've
kneaded, roll or pat the dough out and cut it into 6
inch rounds (I use a six inch bowl to cut them
out).  The recipe suggests the dough be about a
1/2 inch thick; you can make it thinner if you can
do it without tearing; they will rise in the oven.

Place them on an ungreased cookie or pizza sheet
(I use Teflon pie tins)
Then use a knife to cut a cross into each of them
(don't go all the way through the dough!)

They will bake in 10-15 minutes, however they may
need just a bit longer or shorter depending on your oven. 
They are finished when they no longer seem doughy.
You don't want them super dark (burned) on the bottom.
This recipe makes 6-8 rounds 8 is usually plenty for the
service.


Recipe from the Monastery of the Holy Spirit
Modified, Steve Reneau

Bread 3