Whole wheat communion bread

33 Servings

Ingredients

Quantity Ingredient
1⅛ cup Warm water
1 teaspoon Dry yeast
⅓ cup Dry milk
3 tablespoons Honey
1⅓ ounce Butter; or margarine
1 cup White flour
2 cups Flour; whole-grain wheat

Directions

This recipe is scaled for large bread machines. I recommend using the dough cycle and baking the bread in an oven.

Put the ingredients into the bread machine and mix on the dough cycle. The bread should be a little soft and sticky after the first knead, but whole wheat flour will take up extra water as it rises.

At the end of the dough cycle, remove the bread dough and put it on a lightly floured surface. Shape into about 4 small loaves, about 6 inches in diameter on greased cookie sheets or oiled planks. Let rise until doubled (this bread has a small amount of yeast in it and may rise slowly). Cut a cross in the top of the loaves and allow to rise an additional 10-15 minutes. Bake in a 400 degree oven for 15 minutes and reduce the heat to 325 for another 15 minutes.

Each loaf will serve 30-50 communicants. The bread freezes well sealed in plastic bags.

Recipe by: Princeton Seminary adapted by K.Vaughan for Bread Machine Posted to Bread-bakers Digest by Ken Vaughan <kvaughan@...> on Apr 4, 1998

Related recipes