At St. Luke’s we bake the bread we use for our Communion Service. We provide the recipe to each bread baker. Each bread baker is given instructions about how the bread should look after it is baked. The bread bakers are assigned a month for baking. Typically bread bakers make the bread for a whole month at the beginning of the month.
Our Bread Baker Ministry Coordinator is …
EUCHARIST BREAD RECIPE
4 cups whole-wheat flour
4 teaspoons baking powder
2 teaspoons salt
4 tablespoons brown sugar
½ cup honey or molasses (or a ¼ cup of each)
½ cup oil
¾ cup milk
¾ warm water
Heat oven to 350 degrees. Mix the dry ingredients. In a separate large bowl, mix together honey (and molasses), oil, milk and warm water. Add the dry ingredients one cup at a time to avoid lumping. Knead for 1 minute using more whole-wheat flour until the dough is not sticky. Form into a roll and divide into 8 equal pieces. Roll into ½ inch thickness and cut into circles about 5” across. With a sharp knife carefully score (make shallow cuts) to form a cross into each loaf. Aim to score about ¼ to 1/3 of the way through the dough, and score from one edge to the other. Be careful not to score too deeply or the bread may break before the fraction at the Eucharist. However, don’t be shy about it….the bread needs to be broken during Eucharist.
Bake for 5 –6 minutes on each side. (Watch carefully – some ovens cook hotter than others.) It’s time to turn the bread over when it looks a little puffy around the edges, perhaps slightly raw looking in the very middle, and not yet browned. The finished loaves are slightly browned, and may still look a little doughy in the middle. Slightly under baked is better than over baked. Be sure bread is completely cooled before putting it into containers.