St. Meinrad Mass Bread

When we bake bread for use in Holy Communion, this is the recipe we’ve used for nearly two decades.  The recipe comes St. Meinrad Archabbey in Indiana.  I’ve never been there, but I’m grateful for their recipe!

  • 2 1/2 cups whole wheat flour
  • 1 cup regular bread flour
  • 1 1/2 teaspoons baking powder
  • 2 teaspoons salt
  • 2 Tablespoons oil (olive or avocado)
  • 3 Tablespoons dark honey
  • 1 1/2 cups water (slightly warm helps)

Add all the dry ingredients into a mixing bowl and sift well.

Mix the liquid ingredients in a separate bowl and stir until well mixed.

Add the liquid to the flour and knead until a dough effect is attained (I prefer to do this by hand or with a spoon or you could use a mixer – it doesn’t take long).  Knead only until the dough sticks together, then push it out onto a floured surface.  Knead for a few more moments but not too much – the dough should remain a bit tacky after you shape into into a round loaf.

Cut the round loaf of dough into 12 equal pie-shaped sections.  Roll each section into a ball and with a rolling pin, roll out into a circle 6-7 inches in diameter.  Place on a greased baking sheet, score with a cross, and brush with olive oil.

Bake at 400 degrees for 12 minutes.  You want them to be just done, not brown and crispy.

 

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