Weekly Communion Bread
Our community of volunteer Bread Bakers ensure that the Body of Christ tastes delicious. Each week, we need 2-3 small loaves and 8 large loaves:
- 1 small loaf for the 8am service
- 3-4 large loaves for the 9am service
- 3-4 large loaves for the 11am service
- 1 small loaf for the Tuesday afternoon service
St. Gregory’s Abbey Altar Bread
- 7/8 cup lukewarm water (or a bit more if needed)
- 4 tbsp. honey
- 2 tbsp. olive oil
- 1/4 tsp. salt
- 2 1/2 cups whole wheat flour*
- 1 pkg. active quick rising yeast
*Note: Do not use stone ground flour or the bread will be crumbly. Pillsbury plain whole wheat flour works well. The recipe can easily be doubled.
Total Time: Approximately 1 hour and 45 minutes
- Measure the water into a mixing bowl and add yeast, stirring until the yeast is dissolved.
- Stir in the honey, oil, and salt.
- Stir in the unsifted flour.
- Turn the dough onto a lightly floured board and knead for 5 minutes until elastic.
- Replace the dough in a greased bowl, cover with a damp towel and let it rise for 1 1/2 hours until double.
- Roll out the dough to 1/4 – 1/2 inch thick and cut into rounds with a biscuit cutter, a tin can or a glass. Make a cross in each loaf with a serrated knife.
- Transfer to a lightly oiled baking sheet and bake at 350 degrees for 10-12 minutes.
Where to drop off the bread:
There is a freezer in the basement in the small storage room off the kitchen labeled ALL SAINTS. Inside is a plastic bin labeled COMMUNION BREAD.
Please put your labeled plastic bags into the bin. Alternatively, if you are dropping off on a Sunday morning, you may bring the bread directly to the sacristy or hand it to a member of the clergy or the Altar Guild.