Unleavened Communion Bread

"When I offered to be the person to make the Communion bread, I found myself somewhat nervous and intimidated. I tried 4 recipes, 2 leavened and 2 unleavened. I brought samples to some of the church members, and the minister. The members told me which ones they liked. The minister just smiled and said they were all fine, and whatever I did would be good. After several tries, I settled on this recipe. The minister was right... it does not matter. The bread is transformed into the Holy Sacrament at the altar. I use enough whole wheat flour to give it a nice color, and to help give the bread more body. I like to mark the bread with a cross, as a symbol and make it so that it is easily broken. We have 2 services, so I make 3 loaves. I pray as I make the loaves, and feel very humble that I am allowed to do this for our church."
photo by Sweetiebarbara photo by Sweetiebarbara
photo by Sweetiebarbara
photo by ColSanders photo by ColSanders
photo by Jill D. photo by Jill D.
photo by Sweetiebarbara photo by Sweetiebarbara
photo by Sweetiebarbara photo by Sweetiebarbara
Ready In:
1hr 30mins
3 Communion Loaves




  • Sift dry ingredients into a bowl.
  • Cut in butter with a pastry blender or 2 knives.
  • Add enough milk to pull dough together.
  • Turn dough onto very lightly floured surface and kneed gently for 5 minutes or so.
  • Weigh dough, and divide into three portions.
  • Use 3 small pieces of parchment paper, drawing circles (5 1/2", using a small lid) in pencil, and placing the penciled side down so that the pencil marks do not show on the finished breads.
  • Place each portion onto the parchment paper.
  • Flatten and shape each loaf into size wanted, (using the markings as a guide) and score. (I flatten to about 1/4" and score with biscuit cutter, pizza wheel, and a fork).
  • The photos show how I score the loaves. I score them so there will be 40 pieces per loaf.
  • Bake at 400° to 15-20 minutes until slightly brown at the edges. (I place the parchment and bread on a pizza stone to bake and bake them one at a time since my stone only accommodates one).

Questions & Replies

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  1. CrystalCity
    Looking all over for communion bread. Came upon this one and I liked what SweetieBarbara had to say about being honored. I feel the same way. First time I tried this recipe - I think I rolled it out too thin. I just made the second batch, and it's more uniform all over and it's better. I like the markings on the bread. Having the cross in the center just reminds me of what I'm doing and I also pray while I'm making this bread. I am stepping in to make the communion bread after one sweet lady at our church did it for decades. I am most def honored to do this. Thank you for your recipe.
  2. Jeff S.
    Wasn't what I thought it was, very sweet. Good just not what I was looking for
  3. ColSanders
    Like this recipe, my wife is also a big fan. I, too, found I needed 6 tablespoons of milk to get the dough to the right consistency. I roll mine out and used a 3" biscuit cutter to cut circles. Then I transferred to a cookie sheet. Before baking. I pressed one of my crosses into the top of each circle to give them a special look.
    • Review photo by ColSanders
  4. mkcoate
    This is a pretty good recipe, but something is wrong with the proportions. I found it took about 7-10 tablespoons of milk to form a proper dough that could be worked, instead of 3 tablespoons.


  1. Jill D.
    Probably because I use the stand mixer to start the mixing, I did need an additional 3 Tbl of milk. This photo is with only 3Tbl. This is a beautiful dough to work with!
    • Review photo by Jill D.



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