Communion Bread for Easter

I have a confession to make. I really don’t like Communion Wafers. I appreciate that they are good to take when I go on a hospital visit. They are a whole lot less messy. However, when celebrating the Eucharist with the parish I want a good Communion Bread.

I’m not planning on getting to arguments here about whether Christ really is or isn’t in the bread we eat and the wine we drink. However, I found it interesting in today’s reading for Acts 10, when Peter is telling Cornelius about Jesus’s Resurrection, he mentions that Jesus didn’t appear to everyone, only those who had eaten and drank with him. I think the celebration of the Lord’s Supper, should revolve around substantial food, (you can argue amongst yourselves whether it be trans or con).

This is one of the things I appreciate about the Eucharist at St. Margaret’s. They almost always use real Communion Bread. Two years ago I did a Lenten study on bread making as a spiritual discipline. It was taught by Ryan Stoesz a parishioner of St. Margaret’s and a baker at Tall Grass Prairie at the Forks.

Our last session involved the making of Communion Bread. The bread I made I used for the Easter service at St. Mark’s one of the parishes I serve. This year at St. Philip’s we were holding several baptisms as part of our Easter celebrations. I decided to make the bread for the service. Ryan’s recipe is below, and I have some pictures of the process.

Communion Bread:

3c white flour
2c whole wheat flour
1.5tsp salt
2tbsp sunflower oil
2tbsp honey
Enough water to make a firm and dense dough. Approx. 2c, but could be more or less.

  -mix all ingredients together and make a fairly dense dough, then knead for 5min, it doesn’t have to be that long.

 -roll into a ball and let rest 15min or so.

 -roll out with a rolling pin, using enough flour to help get it thin, without coating  the whole dough.

 -it should be reasonably thin, otherwise the pieces get too puffy, but not so thin that they turn turn onto crackers

 -cut out rounds of the desired size.
 -dock the rounds with a fork, otherwise they will puff up into pitas.
 -bake at 375F for about 8-9 mintues, or until baked through and slightly browned. Baking will take adjustment based on the oven: use the final cooled product as your guide! Often they soften if cooled completely and then packed in plastic, and it takes a bit of practice to get the right amount of baked without getting crispy.

Makes about 20 rounds, depending on size. Keeps for about a week at room temperature, so best store in freezer immediately and thaw as needed.

Alleluia! Christ is Risen



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