Todd E. Mashlan wrote:
Does anyone have a favorite recipe they would care to share of a dark, hearty flat bread which I might use for Maundy Thursday services?
Then Scott the Hoo answered:
We use store bought pita bread, at every service, at St Mark's but if someone
has a recipe for some non-crumbly homemade communion bread, I'd like it
too.

Abby Communion Bread
Printer version of this recipe

-- courtesy St. George's Episcopal Church, West Terre
Haute, Indiana, and Kathy Gregg, the former vicar's wife.

The trick to this bread is to NOT overcook it (or it will get crumbly) -- better to have it a little underdone. I have used this bread. It is heavy and makes small loaves, rather flat, but slightly risen.

7/8 cut lukewarm water
1 pkg yeast
3 T honey
1 1/2 T oil
1/4 t salt
2 2/3 cups whole wheat flour

Measure water into bowl, add yeast, stir until dissolved.
Stir in honey, oil and salt.
Add flour and mix completely by hand.
Knead in the bowl for 5 minutes until dough is smooth and elastic.
Grease top of bread dough in bowl and cover with a cloth.
Let rise in a warm oven for an hour or until double in bulk.
Divide the bread dough into four portions.
Pat or roll into a circle 1/2 inch thick.
Put onto a slightly greased cookie sheet and make a cross on top with a
   slight cut with a sharp knife.
Bake in a preheated 350 degree (F) oven 10-12 minutes until a light golden brown.
Pack each in a zip lock bag; freeze and keep frozen in a Rubbermail
   Serve and Saver container.
Each loaf yields about 100 servings.