05 July 2009

A Eucharistic Bread Recipe

For many years I have struggled to find a manageable Eucharistic bread recipe that is unleavened, tastes halfway decent, and has an acceptable texture. I also have wanted to try to maintain a connection with the Semetic traditions that our faith came from, and so flatbreads seemed like a good place to start experimenting. The result isn't a wafer, nor does it look like most Eucharistic breads I have seen, but it is true to the Semitic traditions our Lord would have followed (well, except that I use T-Fal... I don't have the kind of cookware they did!) The following is, I hope, the fruit of my labors.

Father Rob's Eucharistic Bread

2 cups of all-purpose flour
1 cup of whole wheat flour
1 to 1 1/2 cup of warm water

Sift together the two types of flour several times to get it as fine as possible.

Add 1 cup of warm water.

Stir mixture until the dough pulls away from the side of the mixing bowl. If necessary, add more warm water.

Stir until relatively smooth.

Knead by hand for 5 minutes.

Shape dough into a log, and cut into thin sections (usually 10-20, depending on what sized breads you are making).

Use your hands to form balls out of the dough sections.

Cover dough-balls with a damp towel and let rest for 5 to 10 minutes.

Heat a non-stick skillet or griddle over medium-high heat (you will need to experiment with your stove to determine the best setting for your cookware). Do not use oil!

Remove one dough-ball at a time and, by hand, strech and pinch the dough out as flat and thin as you can get it while keeping it relatively round.

Place formed loaf on to the skillet/griddle surface.

Watch carefully for lighter colored dry areas to emerge (approx. 30 seconds),

Flip the loaf with tongs and repeat.

Flip a third time, pressing lightly after the flip on areas that are still dark and shiny (indications of higher moisture content). Also, watch for puffing during this stage.

If you made your loaf too thick, you may require several flips. It is better to flip repeatedly in 30 second intervals for several minutes than to attempt to get them all done on one side before flipping.

When done, transfer to a wire cooling rack... do not set them on a plate, as they will absorb steam and get mushy.

Let set at least 15-20 minutes, then wrap in a paper towel and transport to Church.

I haven't tried freezing and reheating these yet, so I'll update this post when I do.

Let me know how these work if you try these!


All original material (C) 2007-2010 by Father Robert Lyons.

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