Unleavened Whole Wheat Bread

"This is a whole wheat communion bread recipe that our kids used to love out of the freezer in the summer.This is also authentic to the early centuries, if you use olive oil in place of the veggie oil and goats milk, as the staple bread of the times."
 
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photo by Banriona photo by Banriona
photo by Banriona
photo by Julia W. photo by Julia W.
photo by Random Rachel photo by Random Rachel
photo by Random Rachel photo by Random Rachel
Ready In:
30mins
Ingredients:
6
Yields:
3 flat loaves
Serves:
18
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ingredients

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directions

  • Mix honey and oil and warm slightly.
  • Mix egg yolk in warm milk.
  • Add honey and oil to flour and salt.
  • Then add egg and milk mixture gradually to the flour mixture.
  • Divide dough into three equal pieces.
  • Working with one piece at a time, roll out very thin to dinner plate size.
  • Score dough using a shot glass for the center, then a saucer and next a salad plate (or whatever works to make approximateyl three equal outer circles).
  • Then score twelve spokes out from the center circle.
  • Bake on cookie sheet for 10 minutes at 350 degrees.
  • Wrap while still warm. Store in refrigerator or freezer.
  • Makes three flat loaves.

Questions & Replies

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Reviews

  1. Random Rachel
    Delicious! I cut it into squares and they tasted like wheat thins. I subbed canola oil for the soybean oil. I sprinkled a few with raw sugar before baking, but we didn't really care for it.
     
  2. Banriona
    Followed the directions exactly except for subbing the olive oil and goats milk. Very easy recipe. Nice soft texture and taste. Next time will shape into more sandwich friendly pieces. Thanks for posting!
     
  3. Marisa Cormier
    I love this recipe. Been making it for a few years now and it is always moist and delicious. I've done directly as the recipe and subbed in olive oil and goats milk and both ways it is excellent. My kids love to spread peanut butter on it for a snack. It is dense and filling.
     
  4. Midwife Meg
    Simple to make and very tasty. The honey can be reduced by half without affecting the outcome. In fact, I accidently left it out of one batch I made and the bread was still edible- although I felt it needed jam. With the honey, this bread stands alone. I did use olive oil and goats milk each time I made this recipe. Wonderful. Instead of splitting into 3 portions, I divided it in half and rolled into rectangles appropriately sized for my baking sheets. It is hard to mess up this recipe.
     
  5. Macrey K.
    Substituted with coconut milk, made one large loaf flattened to about 1/4” thick across a cookie sheet. Poked some holes with a fork, baked for 13 min @350F then let coast in oven for a few more minutes until edges barely turn golden brown.
     
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Tweaks

  1. Random Rachel
    Delicious! I cut it into squares and they tasted like wheat thins. I subbed canola oil for the soybean oil. I sprinkled a few with raw sugar before baking, but we didn't really care for it.
     

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