Eucharistic Bread Recipe

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This recipe fulfills the canonical requirements of the Latin rite.

This recipe makes one bakers sheet tray (17x25 inch tray).

 

Notes:

• This recipe uses a Hobart institutional mixer with bread hook. The process of mixing or kneading the dough is critical. If you don't have access to a Hobart mixer you will need to experiment with the kneading process. I suggest consulting your local bakery for assistance.

• As with baking bread in general, the temperature and humidity in the room will affect the final outcome. You may need to adjust baking time when baking under extreme humid conditions.

 

Ingredients:

• 10 cups whole wheat flour

• 2 cups white flour

• 5 cups warm water (may need 1/2 cup more)

(you may choose to use pure sparkling water such as unflavored Perrier®)

 

Directions:

  • Preheat oven to 350û
  • Add all ingredients to mixing bowl
  • Mix for 1 minute on low speed
  • Mix for 6 minutes on 2nd speed
  • Let rest in bowl for 10 minutes
  • Mix for an additional 2 minutes on 2nd speed
  • Remove dough from bowl
  • Let rest on counter for 5 minutes
  • Lightly flour counter
  • Form dough into a rectangle by hand
  • Place baking paper on sheet tray
  • Place dough on papered tray
  • Roll out dough to fill the tray
  • Score the dough with squares about the size of a quarter (dough should be scored about half way through)
  • Brush off excess flour with brush
  • Bake for 10 minutes then turn the tray and bake for an additional 8 minutes
  • Remove from oven and remove paper
  • Allow the bread to cool
  • Divide the bread into six large pieces (about 90 pieces per square)
  • Wrap in air tight baggie