I usually make regular old no knead bread for communion, but I've been longing to make the thick, chewy, sweet communion loaf that we had in one of the churches I grew up in. It must have been in Massachusetts, because that's where I had my first communion.
I've found a recipe that comes out looking like that loaf, but it's just flour and water. Apparently in the Catholic church, that's all that's allowed in communion wafers. We must have attended some renegade hippy Catholic church in my childhood (in fact, I know we did. They had great music.) and I would swear there was honey in that bread.
This is 1/3 of the measurements of the original recipe with a few modifications.
Ingredients:
1 cup whole wheat flour
1 cup white flour
3/4 cup water
1/2 cup honey (I didn't measure. So I'm guessing. It might have been more.)
1/2 teaspoon salt
Directions:
Mix ingredients together. Knead for 5 minutes. Let the dough rest for another 5 minutes. Divide into two balls for thicker pieces, three balls for thinner/crunchier pieces. Roll these out and mark with a cross (or plus... since it's centered). Make two consecutive circles around the center. Then make cuts in each section to make separate pieces. Cut at least 1/2 way to 3/4 of the way into the dough.
Bake for 20 minutes at 400 for lightly browned loaves. (I think I've got the ingredients where I want them, but I'm still working out the cooking length part.)
I'll try to remember to take some photos next time so you can see my cutting handiwork. (Still didn't get photos this second time around. Once we started into eating this batch, it went quick. I might make some in plane old cracker shape next time around to nibble on at home.)
Update (7/6/13): I've started making this for a larger crowd and have fiddled with the recipe some. I'm now using:
6 cups freshly ground whole wheat pastry flour
1 teaspoon salt
3 tablespoons olive oil
1 cup clover honey
1 1/2 cups water
This leaves me with dough that's somewhat goopy. I cover a cookie sheet with parchment paper, glop the dough out on the paper - spreading it as evenly as possible - then cook it for 17 minutes at 350 F. When it's done I pull the parchment paper right off the cookie sheet and use a large knife to trim the edges, then cut the block into about 200 pieces. I actually need 300 pieces, so I might be refiguring the amounts. Scraps cut off the block are quite tasty and a good way to "test the product." (That's the excuse you can use, at least.)