I had originally posted this on the Theology Forum by request, but always thought it should be posted with the recipes. This is an adaptation of a recipe that I found on the internet. The original was just flour and water and was very tough. I kept experimenting until I had bread that was more tender and had a good flavor. We use this every month at Lake O. I have also had requests for it for special occasions where communion was to be served. I now have another person baking the bread and have a couple of other volunteers as well so I don't have to do it every month. This bread freezes well.
4 ˝ cups whole wheat flour (540g)
1 1/3 cups all purpose flour (170g)
2 tsp. salt
˝ c. butter, melted or olive oil
2 eggs + 2 Tbsp. oil
1 ˝ cups warm water
2 1/4 cups whole wheat flour (270g)
2/3 cups all purpose flour (85g)
1 tsp. salt
1/4 c. butter, melted or olive oil
1 eggs + 1 Tbsp. oil
3/4 cup warm water
Preheat the over to 450 F.
Mix flours together with salt. Add butter or olive oil. Using a pastry blender, cut butter or olive oil into flour until fine. Then add egg/oil mixture and water all at once. Stir until flour is moistened and begins to “clean” the sides of the bowl. It is not necessary for all of the flour to be incorporated at this point. Dump the whole mess out onto the counter or a board and begin kneading. Knead for 5 minutes or until smooth - you may need to add a little flour as you go if it becomes sticky (use whole wheat flour). When done kneading, cover the dough and let it rest for 5 minutes (I just leave it on the counter and turn the bowl upside down to cover it).
Divide the dough into 24 (12 for half recipe) parts (a kitchen scale is helpful here if you aren’t good at eye-balling it). Roll each piece into a ball then press into a circle about 4-5 inches in diameter. Score each loaf into 40 pieces (see the photos and the original recipe here) - cut the smallest circle first, then the larger circle (I bought a set of round cookie cutters and try to make the circles pretty even. Very small pieces are a problem with intinction!), then cut two straight lines at right angles all the way across the circle, then cut each quarter of the two outer circles into thirds (two cuts in each quarter), then cut each section in the outermost circle in two. When making cuts, cut all the way through or nearly so.
Place loaves on cookie sheets lined with parchment or lightly oiled (I like to cut pieces of parchment just large enough for each loaf as it makes it easier to transfer to the cookie sheet after it’s scored). Bake bread for 10 to 12 minutes until the center is firm and loaf sounds hollow when tapped on the bottom. Cool on a rack.