I have offered to make bread for our Churches LORDS Supper. I am looking for a recipe.
I found one: 1 cup Whole Wheat, 2 Tbsp EVOO, 1/2 cup water.....
Anyone have a recipe that they use.....
Thanks for any help
Unleavened Bread for the LORD'S Supper
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Good morning. I have no information or experience with this style of bread. My purpose here is simply to alert you to the possible failure of this recipe.
Please notice that 1,cup of WW flour is close to 5,oz in weight.
2 TBLS of oil is 1,oz. in weight.
1/2 cup of water weighs 4,oz.
If we add this up the hydration ammounts to 100% of the weight of the flour. It will require special pans for something like this. I thought I would warn you of this condition.
Good luck to you & have a nice day.
I found another recipe at http://www.eliyah.com/recipes.html
DARREL'S UNLEAVENED BREAD
1 cup whole wheat flour
1/2 cup olive oil
1 cup water
1/8 cup honey (for Passover meal omit honey)
Mix oil and flour first-stir. Put water and honey in and whisk, it will be runny. Spread thin on baking sheet. Bake as hot as you can about 500-600 degree oven for 6 to 7 minutes.
This recipe has an even higher hydration level than the one you gave.
As Cass points out, this is going to be more like pancake batter than bread dough, so you will probably need to bake it in something like a jelly roll pan.
This is the recipe that my church uses routinely:
1 egg YOLK
1/3 c olive oil (measure into a 1-cup measuring cup)
~ 1/3 c honey (fill '1-cup' up to the 3/4th cup mark)
3-1/2 c whole wheat flour
1 c cold water
dash of salt
- mix egg, oil & honey; then add flour, water, salt
- when thoroughly mixed divide into 8 parts (divide in 1/2; then in 1/4ths)
- form each part into a round patty shape (approx. 4 inches in diameter)
- we imprint a cross on each patty (use handle of knife/kitchen tool)
- Bake on greased cookie sheet (or parchment at 350 deg. for 24 minute total. To avoid over browning turn over half way through or flip twice -- experiment with your oven)
You can get around 30-40 pieces from each loaf, depending of course upon the size of the pieces broken off. We bake and freeze in double layers of self-seal bags and remove the needed number of loaves the day before the service.