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Here is a recipe for Whole Wheat Communion Bread that I sometimes make for our church, especially for Holy Week beginning on Maundy Thursday. We have a small congregation, so these large wafers last us through the Easter season. This is a very simple unleavened bread that freezes and stores well.
Our church celebrates Maundy Thursday or Holy Thursday, which is the Thursday before Easter. It commemorates the Washing of the Feet and Last Supper of Jesus Christ with the Apostles. Good Friday follows, with Holy Saturday, and then the celebration of Easter on Sunday.
Normally our communion consists of small white wafers that are purchased from our church supply company, so having this Whole Wheat Communion Bread lends even more of a special touch deserving of Holy Week.
This unleavened bread (bread without any yeast or rising agent) is quite simple to make with only six common ingredients mixed and rolled by hand. A sprinkling of sea salt on top finishes the bread, which makes 10-16 discs, depending on the size. Our pastor likes them to be roughly 4″-5″ in diameter, which offers a total of 16.
Ingredients for Whole Wheat Communion Bread
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Instructions For Making This Recipe
Preheat oven to 450°F. Gather the ingredients so you have everything close at hand on the counter or table.
Prepare the Dough
Using a small mixing bowl, combine whole wheat flour, all-purpose flour, and kosher salt. Mix together to combine. Create a hole in the center and pour in the water and extra virgin olive oil.
Using a fork or your hands, mix together until the dough comes together into a ball. Allow to rest for 15 minutes. Divide the dough into 10-16 pieces, depending on how big you want the discs to be. Roll each into a ball.
On a lightly floured surface, press each ball into a flat disk with your hand. Using a pastry roller or rolling pin, flatten into discs that are 4″- 6″ in diameter. Discs will be about 1/8″ thick or less.
Using a roller docker or a fork, prick the dough as you would a cracker.
Pricking the dough with a fork or a roller docker, will help prevent the dough from bubbling as it bakes. If you make crackers or thin crust pizza, a roller docker is a wonderful tool worth investing in.
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Carefully, place each disc on an unlined baking sheet. Sprinkle with sea salt.
For this recipe, I used Fleur de Sel, reserved for use in my chocolate recipes. But this communion bread is special and deserves the very best. Fleur de Sel (Flower of Salt) is hand-harvested by the salt farmer in Camargue, France, after it crystallizes on the surfaces of sea water in the summer. It is considered by many chefs as the caviar of salt.
Bake in preheated oven for 8-10 minutes until lightly browned along the edges.
Cool on a wire rack. This recipe will make 10-16 discs. Store cooled bread discs in covered container or freezer bags for up to 7 days at room temperature or in freezer up to 3 months.
“Jesus said to them, ‘I am the bread of life; whoever comes to me shall not hunger, and whoever believes in me shall never thirst.'” – John 6:35
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Whole Wheat Communion Bread
(As an Amazon Associate, I earn from qualifying purchases.)
Ingredients
- 1 cup whole wheat flour
- 1 cup all-purpose flour
- 1/4 teaspoon kosher salt
- 1/2 cup water
- 1/3 cup Extra Virgin olive oil
- 1 tablespoon fleur de sel – sea salt (for sprinkling the top)
Instructions
- Preheat oven to 425℉. Gather your ingredients so that you have everything close at hand on the counter or table.
Prepare the Dough
- Using a small mixing bowl, combine whole wheat flour, all-purpose flour, and kosher salt. Mix together to combine.
- Create a hole in the center and pour in the water and extra virgin olive oil. Using a fork or your hands, mix together until the dough comes together into a ball. Allow to rest for 15 minutes.
Roll and Bake the Bread
- Divide the dough into 10-16 pieces. Roll each into a ball.
- On a lightly floured surface, press each ball into a flat disk. Using a pastry roller or rolling pin, flatten into discs that are 4"- 6" wide. Discs will be 1/8" thick or less.
- Using a roller docker or a fork, prick the dough as you would a cracker. This will help prevent the dough from bubbling as it bakes.
- Place each disc on an unlined baking sheet. Sprinkle with Fleur de Sel or sea salt.
- Bake in preheated oven for 8-10 minutes until lightly browned along the edges. Cool on a wire rack. Makes 10-16 discs.
