Editor’s note: This reader recipe is an online addition to our September 2017 cover story, “Recipes from the heart.”
Communion bread
By Sondra Sigmon
Communion completes worship for me. To be able to make communion bread is a privilege for me and a way to serve my congregation, Community in Christ Lutheran Church in Cornelius, N.C. I say a prayer before making the bread. The bread bakers number about 10 and each makes two recipes about once a quarter except more for Advent, Christmas, Lent and Easter services. “I find it amazing that with just a few ingredients that come from the earth that God created we are able to serve our church family the body of our Lord Jesus Christ. It is such a small gift for such a huge part of our church tradition and life of the congregation. And that makes me smile. Stephanie Wheeler I enjoy doing this service periodically,” says Sharon Kautz.
About dessert: Often at church meals, you save your fork for the best is yet to come. And in our faith journey, the best is yet to come—heaven with God and Jesus.
Recipe (makes 150 pieces)
1 1/2 cups plus 1 tablespoon whole wheat flour
3/4 cup white flour
3/4 teaspoon baking soda
3/4 teaspoon salt
2 tablespoon oil
3 tablespoon honey
3/4 cup hot water
Mix dry ingredients. Add oil, honey and water. Knead well for 5 minutes. Divide into 6 sections. Roll into 6-inch pieces like pancakes about the size of your hand outstretched, and place onto greased cookie sheet. Score in two directions to make pieces at least 1/2 inch by 1 inch. Bake 10 minutes at 350 degrees. Makes about 150 pieces.
Notes: For scoring and cutting, a pizza cutter works well. Make sure pieces are big enough to dip into wine and juice easily. (I actually try to square off my pieces before baking and do not score but just cut after the rectangles bake!) These pieces freeze well in a freezer bag.
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