Thank You for being a part of our communion bread ministry! Please use this version of the recipe– some others are circulating that have too much flour. This is a very quick-to-make bread that is really more like a stiff muffin dough than a bread. Preheat oven to 400. A baking sheet with air or a baking stone works best, but you can also use a regular cookie sheet. Do not grease.
Combine in heavy bottomed pan over low heat:
1 Cup milk
3 T. honey
2 T. butter
Let this warm enough to melt the butter and honey. Do not boil.
Meanwhile in a mixing bowl–
1 1/4 cup whole wheat flour 1 teaspoon sugar
2/3 cup all purpose white flour 1 teaspoon salt
1 teaspoon baking soda
Measure the flour without sifting, using metal cup and scrape off excess to level. Combine these dry ingredients using a whisk to mix them together well. If you want, you can do this ahead and cover with plastic till ready to bake the bread.
Stir the warmed, wet ingredients and then pour them into the bowl with the dry. Stir gently with a rubber spatula to combine. Do not over mix. When all dry ingredients are wet dough will look wet and sticky. Let the dough rest in the bowl 5-8 minutes. This time allows the flour to become hydrated and the dough will absorb more of the moisture. It may still look very sticky, that’s ok
Put white flour on your hands
Scoop out half of dough with a rubber spatula into your floured hand. Gently shape in into a ball by tossing lightly back and forth in your hands. The dough should feel very soft. Place it on an ungreased baking sheet. Flatten into a circle about 7 inches in diameter, about 3/8 inch thick. Be sure to get it thin enough. Repeat with other dough.
Place baking sheet in the center of the preheated oven and bake for 8to 9 minutes. Bread may not appear to brown, but will spring back slowly (it’s very dense) if pressed gently. After cooling a few minutes on the pan, use metal spatula to loosen from baking sheet and place on rack to cool. Wrap or put in ziplock when just cooled. Please do not refrigerate- makes it stale and dry. If you’ve made it earlier than Saturday, you can wrap in plastic wrap and place in ziploc bag to freeze it for up to a week. Take out to thaw on counter Saturday night.
If you have any questions about this recipe, you can contact Marie, email@example.com