Trinity Episcopal Church, Milford, MA Sharing the Grace of God, the Light of Christ and the Power of the Holy Spirit,
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Virginia Theological Seminary
Communion Bread Recipe

This recipe, from the Virginia Theological Seminary, is one that Father Mac brought to Trinity when he came. The original recipe is available as a Word document or as a pdf. On this page, the instructions are expanded and illustrated.

Preheat oven to 375 degrees Fahrenheit.

Mix thoroughly in a large bowl:

  • 4 cups whole wheat flour
  • 1 teaspoon salt
  • 4 teaspoons baking powder
Measuring dry ingredients
Measuring wet ingredients

In a small bowl, mix well:

  • 1 cup water
  • 1/2 cup vegetable oil
  • 1/2 cup honey

Add the liquid ingredients to the flour mixture and stir until a soft dough is formed. The dough will not stick together while stirring with a spoon, so use your fingers to form it into a ball before placing it on a clean, flat surface for kneading.

Mixing the dough
Kneadng the dough

Knead for about five minutes.

Divide into 12 equal pieces. Roll out each piece on a floured surface, into a circle about 6 inches in diameter.

Rolling the dough
Cutting the dough into rounds

Use a six inch round template, the lip of a round container or mixing bowl to cut out each host. A Rubbermaid container that takes a number 2 lid is perfect.

Marking the round

Use a small biscuit cutter, drinking glass, or half of a plastic Easter egg to lightly score a circle in the center (1 1/4 inch in diameter) , then use a spatula or pastry scraper to score the straight lines. Push just deep enough to make the marks, but not deep enough to cut all the way through. The finished design is shown at right.

Pattern

Place marked rounds on a cookie sheets covered with cooking parchment or lightly sprayed with oil.

Marking the round
Marking the round

Bake for about 12 minutes at 375 degrees F. The bread is done when the edges just begin to brown.

After cooling, freeze in one-gallon bags until needed.

Photography © 2007 by Elizabeth Klisciewicz,
except photograph of finished hosts © 2007 by Stephen G. Ketcham
and photograph of rolling out the dough © 2008 by Shelley Hynes.