Communion Bread

Ingredients

• 2 cups entire wheat flour
• 6 tablespoons of purest vegetable oil
• y2 teaspoon salt
• 9 tablespoons cold water

Method

1. 1

   Add the salt to the oil in a round bowl, and pour in the water in a very slow stream, beating constantly until thick and white.

2. 2

   Pour onto the flour all at once, and mix lightly into a dough.

3. 3

   Turn out on a floured board and knead until quite elastic, about 5 or 6 minutes.

4. 4

   Roll out to the thickness of pie crust, mark into 2-inch squares, lay in a baking pan, and bake in a medium slow oven.

Nutrition per serving

As published

This recipe was extracted from Science of food & cookery (1921) by H. S. Anderson, page 68. The excerpt below is the record exactly as published.

COMMUNION BREAD A careful study of the scriptures relating to the feast of the Passover, which was sacredly observed by God's people in days of old, together with those which speak of the institution of the Lord's Supper, shows conclusively that the bread used was of the unleavened kind. The grain used in the making of the flour, moreover, so far as is known, was ground entire, the white breads now in common use being but a modern invention. In the strict sense of the word, wliite bread is not a true symbol of the body of the Lord. He is the great Life-giver; but white bread, if depended upon exclusively for food, leads to disease and premature death. In the times of old, special direc- tions were given as to what should enter into the making of bread for sacramental purposes — "fine flour" "mingled with . . . beaten oil." (Exodus 29:40; Leviticus 2:1.) In the making of the following bread, it is necessary that the flour be ground fine; and if the directions are followed, the bread will be tender, and of a good flavor. COMMUNION BREAD RECIPE 2 cups entire wheat flour 6 tablespoons of purest (ground fine) vegetable oil y2 teaspoon salt 9 tablespoons cold water

Cook this with the app: pantry check, scaling, and the assistant.