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Take some time to bake something special to use for communion on Easter Sunday. Below is a fairly simple receipt with things you might have around the house. You can also search for other recipes – there are a ton out on the interwebs. 

  • 1 cup hot water (hot water is necessary to dissolve the honey)
  • 1 Tbs olive oil
  • 1 Tbs honey
  • 1 Tbs molasses
  • 1.5 tsp salt
  • 3-4 cups whole wheat flour

Preheat oven to 400F. Combine hot water, oil, honey, molasses, and salt in a large bowl. Add flour slowly, just until dough cleans the sides of the bowl (the amount of flour required to reach this step may vary). Knead dough by hand or with a dough hook for 5-7 minutes. Dough will be quite dense, but should be smooth and pliable, not dry. If dough is sticky, add flour ¼ cup at a time until manageable. If dough is dry or crumbly, add water 1 Tbs at a time and continue to knead until smooth, without any dry flour visible. It’s especially important to correct for dry dough in Communion bread, because dry bread does not tear well and can create stray crumbs at the distribution.

Divide the dough into 4 equal balls.

Pat each ball into a circle ⅛ to ¼ inch thick, or use a rolling pin. Thinner loaves are much easier to break at Communion!

Use a sharp knife to score a cross in the center of each loaf.

Bake loaves on ungreased cookie sheets (I line mine with parchment) on center rack of oven for 10-12 minutes. Sometimes thinner loaves puff in the middle when they bake; this is fine, they will flatten again as they cool.