Unleavened Communion Bread
 

1 cup white flour
3 cups whole wheat flour
1 1/2 tsp. baking soda
1 1/2 tsp. salt
1 1/2 cup water
4 Tbsp. Oil
5 Tbsp. Honey
 
Preheat oven to 350E. Mix ingredients in blow and turn onto floured board or countertop. Knead (adding more flour to keep it from getting sticky), using the heels of the hands and then folding the dough over and kneading again. Knead for at least 5 minutes until dough is elastic.

Divide into 4 even balls and roll with rolling pin until 3/8 - 1/2" thick. Score with a "cross" in center (using a knife), and put onto ungreased cookie sheet. Bake for about 20 minutes until golden brown.

 

White Communion Bread

The following is adapted from a Conventry Cathedral recipe. It makes 4 to 6 loaves.

1 package active dry yeast
1/2 cup warm water (110 - 115 degrees F)
1-3/4 cups lukewarm milk (scaled then cooled)
7 - 71/2 cups of flour
3 tablespoons sugar
1 tablespoon salt
2 tablespoons shortening

In bowl, dissolve yeast in water. Sift flour. Add milk, sugar, salt, shortening, and half of flour to yeast and water mixture. Beat until smooth. With hand, mix enough remaining flour until dough cleans the bowl. Turn onto lightly floured board. Cover, let rest 10-15 minutes. Knead 10 minutes until smooth. Place in greased bowl; bring greased side up. Cover with cloth. Let rise in a warm place (85 degrees F) until double, about 1 or 2 hours.

Punch down, and turn out on floured board. Divide dough into 4 to 6 loaves (2-1/2 ounches each). Cover, let rest for 10 minutes. Roll out each loaf with a rolling pin into a 4-inch round. Mark with deep cross. Arrange on a flat cookie sheet. Let rise in warm place for 45-50 minutes.

Heat oven to 425 degrees F. Bake 15 minutes or until golden brown. Cool slowly away from direct drafts.