COMMUNION BREAD 1 tablespoon active dry yeast 7/8 cup lukewarm water (or a little more) 2 1/2 tablespoons vegetable oil 5 tablespoons honey 1/2 teaspoon salt 2 2/3 cups whole wheat flour 1/2 cup unbleached all-purpose flour Combine the yeast and water in a large bowl, stirring until yeast is dissolved. Add the honey, oil, and salt and set aside for 5 minutes. Add the whole wheat flour and beat (by hand) for about 5 minutes. Beat for another 5 minutes, gradually adding all-purpose flour until the dough begins to pull away from the sides of the bowl. Turn out on a lightly floured surface. Knead for 5 minutes, until dough is smooth and elastic; add flour as necessary to prevent stickiness. Lightly butter a large bowl. Place dough in bowl and turn to coat on all sides. Cover with damp cloth and let rise in a warm, draft-free place until doubled in bulk (about 2 hours). Divide dough into 9 balls, roll flat. Cut crosses on the tops. Cover and let rise 20 minutes. Preheat oven to 375 degrees. Line a baking sheet with parchment paper. Bake for 8-10 minutes. Transfer to a rack to cool. Kathy’s Notes: 1. If you measure the oil first then the honey will slide off the spoon. 2. Not much beating is required. Just stir until all the ingredients are well mixed. 3. Regular all-purpose flour works fine instead of the unbleached. 4. Roll until about 1/4 inch or more thick. Original recipe from The Secret of Jesuit Breadmaking By Brother Rick Curry, S.J.