HONEY WHOLE WHEAT COMMUNION BREAD

Recipe 2: For congregations who do intinct

We have adapted the seminarian version of the St. Lawrence Guild recipe from the Church Divinity School of the Pacific for a simple and tasty communion bread. 

Parishioners and newcomers alike will taste the care and integrity baked into every loaf made with Honoré flour. Using this flour supports agricultural integrity and upholds our spiritual values to care for Creation. Unlike the processes conventionally used to farm commercial flour, our organic farming practices, utilizing deep-rooted heirloom wheat, actually clean the air by drawing down carbon dioxide (a greenhouse gas) from the atmosphere. Churches are gaining awareness that decisions over the sacraments not only affect taste and nutrition, but can also help the environment while building community connections with small family farmers and millers. Another notable advantage to baking with Honoré flour is that people with gluten issues often report that they can enjoy this bread without discomfort. We are going back to basics in so many ways, harkening back to the heart of God, back to the original rhythms of ecology and production, back into alignment with God’s Creation.

Every blessing to you as you prepare this bread for Christ’s table.

Elizabeth.

YIELD: 4, 1/2 pound loaves

Note: Baking with freshly-milled whole wheat is somewhat different than baking with commercial flour. Freshly-milled flour required more hydration. Using an instant read thermometer takes the guesswork out of baking, knowing when the loaf is perfectly done. One could also use a meat thermometer.

METHOD

  1. Line a baking sheet with parchment paper and dust heavily with flour. Set aside.

  2. Add yeast to 110 degree water in a bowl. If you don't have a kitchen thermometer, mix 1/8 c boiling water with 1/8 c room temperature water.

  3. Heat milk on the stove top to 120 degrees. In a stand mixer, combine warm milk, honey, oil and salt. Mix thoroughly. Add egg and mix again.

  4. Add yeast mixture and 3 3/4 cups of flour to the milk combination in the stand mixer.

  5. Mix on first speed for 3-5 minutes.

  6. Let the dough rest, covered with a clean dish towel, in the mixing bowl for 10 minutes. This step is important as the freshly milled whole wheat flour needs time to hydrate.

  7. Remove the dough from the bowl onto a well-floured surface. Add 1/4 c flour and knead for 1-2 minutes. Let rest 10 more minutes.

  8. Preheat the oven to 350 F degrees.

  9. Roll out the dough on a well floured surface to about 1/2" thick.  Cut circles measuring ~ 4.5" in diameter. Place cut dough on a cookie sheet lined with parchment paper.

  10. Using a sharp knife score each round with a cross. (Don’t cut too deeply or the bread will self-fraction.)

  11. Bake 6 minutes then turn loaves over and bake another 4-6 minutes reaching an internal temperature of 175-180 degrees. Do not over bake. The loaves should look slightly under done in the middle. 

  12. Allow to cool thoroughly before storing in Ziploc bags. Can be frozen.

INGREDIENTS

  • 1/4 teaspoon of active dry yeast plus 1/4 cup warm water

  • 3 3/4- 4 cups of Hourani or Hourani Blend whole wheat flour

  • 1/2 teaspoon of salt

  • 1/3 cup of honey

  • 1/3 cup of olive oil

  • 1 egg

  • 1 cup of warmed milk, whole milk is best

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