Homemade Communion Bread
This homemade communion bread features a thin, soft crust and dense, tender interior. Made with only the three pure ingredients required by tradition, this recipe is simple to prepare and scales beautifully for any gathering, from intimate groups to congregations of hundreds.
Servings 6 pieces
Calories 110kcal
Ingredients
- 1and ½ cups (180 grams) all-purpose flour
- 1 teaspoon (4 grams) salt
- ½ cup (115 grams) boiled water
Instructions
- Preheat the oven to 430°F (220°C). Line an oven baking pan or half baking sheet with parchment paper. Set aside.
- Make the dough: In a medium bowl, combine the flour, salt, and boiling water with your hands, silicone spatula, wooden spoon, or dough whisk for 3 minutes or until the dough comes together and a shaggy mass forms. If the dough seems too dry and kneading is impossible in the next step, add 1 teaspoon of water at a time until a kneadable dough forms. If the dough is too sticky, add 1 teaspoon of flour at a time and mix well after each addition.
- Knead the dough: Transfer the dough onto your lightly floured work surface. Knead by hand for 7–8 minutes, until the dough feels smooth and elastic. If the dough feels too dry, add 1/2 teaspoon of water to the dough to make it more pliable. If the dough feels too sticky, sprinkle 1/2 teaspoon of flour on the dough to make it softer. Do not add more water or flour than you need. Shape the dough into a smooth ball.
- Shape the bread: Divide the dough into 6 equal pieces, about 50 grams each. Shape each piece into a ball. Using a rolling pin, roll out each piece into a 5-inch (13 cm) circle with 1/5 (5mm) thick. Avoid rolling out the dough balls on a floured work surface, as extra raw flour can make the bread look chalky and taste bitter, which is undesirable. Place the shaped flatbreads onto the prepared baking sheet.
- Score the bread: Press a bench scraper or pizza cutter firmly halfway through the top of the flatbreads to create two diagonal lines (like an X). This ensures your Holy Communion bread is easy to break during service. Alternatively, you can press the top of the flatbread into eight or twenty church-friendly sections ( Refer to the scoring photos above as a guide). Next, prick the top of the dough all over with a fork.
- Bake the bread: Bake for 8–9 minutes until the surface shows a light, golden-brown mottled appearance. Be careful to avoid a deep, dark brown; a pale and light finish ensures the loaf stays soft and flexible for the service rather than becoming brittle and crumbly.
- Place leftover bread in a clean kitchen towel and place in an airtight container or plastic wrap. Store at room temperature for up to 24 hours.
Notes
Make-Ahead Instructions: Prepare the dough through Step 3. Place the dough in a mixing bowl, cover it with plastic wrap, and place it in the refrigerator. When you are ready to shape the dough the next day, remove it from the refrigerator and let it sit on the counter for about 1 hour or until it reaches room temperature. Continue with Step 4. Alternatively, you can roll out and shape the dough into 5-inch (13 cm) circles, then wrap them separately in plastic wrap and place them in the refrigerator. When you are ready to bake, remove the shaped bread from the refrigerator and let it sit on the counter for about 1 hour or until it reaches room temperature. Bake as mentioned in Step 6.
Freezing Instructions: Prepare the dough through Step 3. Wrap it tightly in plastic wrap, then place it in a freezer-safe bag. Freeze the dough for up to 3 months. The day before you need it, remove the dough from the freezer and thaw it overnight in the refrigerator. The next day, place the dough on the counter for about 1 hour or until it reaches room temperature, then continue with Step 4.
Special Tools (affiliate links): Measuring Cups & Spoons / Kitchen Scale | Steel Mixing Bowl / Glass Mixing Bowl with a Wooden Spoon / Silicone Spatula / Dough whisk / Bench Scraper / Pizza Cutter / Half Baking Sheet.
Double Batch: This recipe scales perfectly for larger services; simply double all ingredients to create a double batch. No adjustments to the mixing or baking times are necessary, though you will need two separate baking sheets to bake your communion bread.
