Honey Whole Wheat Unleavened Communion Bread

Bread is the intersection of my love of church and my love of food blogging.  Jesus broke bread with his disciples and I cannot think of a better way to foster community than to break bread with my own friends and family.

I made a loaf of bread for each confirmand last night using the communion bread recipe that we used at Candler (I also used it at my ordination).  It is an unleavened Honey Whole Wheat Unleavened Bread – the recipe is from the Monastery of the Holy Spirit in Conyers, Georgia.

Here we go!

Start by throwing all of your dry ingredients into a bowl.

In theory, you are supposed to sift them together, but I don’t have a big enough sifter – so I whisk the ingredients together with a fork, which seems to work.

In a separate bowl, mix together the honey, milk and water …

Honey is a little hard to work with, so I found that running hot water over the measuring cups first heats up the oil and makes it easier to measure and pour.

Whisk it all together!

And then add the oil.

Pour over the dry ingredients …

And mix everything together (the mixer is not necessary, I’ve done it by hand before).

Knead the dough on a lightly floured surface until the texture is smooth …

Then roll the dough out to your desired thickness and using some sort of cutter (a round cookie cutter would be ideal, but I’ve found that round bowls work just as well!) cut your loaves and put them on a cookie sheet.

Cut a cross into each loaf (this is partly for aesthetics, but it also makes the bread easier to break in half during the communion liturgy).

Or, if you are my husband, cut an outline of a fish and give your wife a lesson in Christian history.

Bake at 400 degrees for 10-15 minutes.

I love Love LOVE this bread.  It is so simple and yet I think really adds a nice touch to a communion service.

Enjoy!