DIOCESE OF GREAT FALLS-BILLINGS ALTAR BREAD RECIPE

For each loaf use:
1/2 cup whole wheat flour
1/2 cup unbleached white flour
1/2 cup water

Combine and knead until well mixed (Keep a mixture of both flours handy to use if more flour is needed). Knead for at least 5-8 minutes, let dough rest for 5-10 minutes, and knead again. (The kneading and rest periods are very important in preparing this unleavened dough).

Roll out dough and cut or form into a loaf 6-7 inches round (size of a 3-lb. coffee can) by 1/2 inch thick.

Score loaves with a scoring mold.

Place loaves on ungreased baking sheet (a very light coating of non-stick spray may be used if they want to stick to the pan). Bake at 375 to 425 degrees for approximately twenty to thirty minutes (depends on each oven, size of loaf and type of baking sheet - a cast iron skillet bakes more evenly and in less time than a cookie sheet).

OTHER BAKING AND PREPARATION TIPS

1. To score loaves, (be sure to spray the mold with non-stick spray and sprinkle with flour to prevent sticking to the dough when pulled back out of loaf (press mold firmly into, but not all the way through the dough. This will help facilitate the breaking during the Eucharistic Liturgy.

2. If possible, bake bread on Friday afternoon or Saturday morning for maximum weekend freshness. Cool loaves and store in plastic bag in the refrigerator (mark date baked on the bag).

3. Each 6 - 7 inch loaf should yield approximately 85 pieces.

4. Use a combination of whole-wheat flour, unbleached white flour and bottled water (refrigerate flour and use the coldest water possible).

and...

A RECIPE FOR EUCHARISTIC BREAD

'Bread Recipe,' by Dennis Krouse. Reprinted from Liturgy 80, October 1986, page 12. A publication of the Archdiocese of Chicago, OFFICE OF DIVINE WORSHIP. Used With Permission.

The following "Bread Recipe" is unleavened and contains no additives. When baked according to instructions given, it is soft, easy to break and easily consumed.

1.FOR SEVENTY COMMUNICANTS, use 1/3 cup whole-wheat flour to 3 cup unbleached white flour. The mixture of flour should be kept in an airtight container in the freezer and used while cold. (The cold flour helps prevent a separate crust from forming.)

2. Use one cup of the flour mixture to approximately 1/2 cup of spring water (Perrier is good). The water should be refrigerator cold.

3. Quickly mix the flour and water together with a fork until all the flour is moist. Form dough into a smooth ball. Usually more flour needs to be sprinkled on the surface of the dough to prevent stickiness.

4. Gently flatten the ball of dough into a circular loaf about 1/2 to 3/4 inch thick. If necessary, turn any uneven edges underneath.

5. Place the unscored loaf on a lightly oiled baking sheet (suggest using Pam; wipe off any excess).

6. Place in a preheated oven at 425 degrees.

7. After approximately twelve to fifteen minutes the top crust should have raised slightly. Prick the crust with a toothpick in several places, turn the loaf over and continue to bake about five minutes. (This gives evenness to the top of the loaf.)

8. Turn loaf right side up again and continue to bake until the crust is very lightly browned, about ten to fifteen minutes more for a total of twenty-five to thirty minutes. Baking time when using more than 1 1/2 cups of flour needs to be extended.

9. Place the loaf on a rack for cooling. (It is helpful to slice the bottom crust off to check for any rawness.)

10. Bread is best when made fresh the day of the liturgy. However, after cooling it can be tightly wrapped and frozen for later use.