Thank you for volunteering for the Bread of Life Ministry and for lending your talents to bake bread for our community at Saint John! Baking bread for the Eucharist is more than a task, but is also an occasion for prayer and reflection in one's Christian journey. Please feel free to use the recipe provided, which is a low-crumb, slightly sweet bread. In order to avoid dietary issues, if you choose to use your own recipe, please make sure that it does not contain nuts, eggs or milk.

1.       Choose the Sunday(s) you would like to provide bread and sign up on the calendar. You may call or email the church office to do this: 206 937 4545 or office@saintjohnonline.org

2.       Prior to Sunday, bake bread; You may choose either to do flat loaves with the scoring patterns or a more traditional loaf with a single cross scored on the top. Five flat loaves (or two traditional loaves) is sufficient to cover both Eucharists.

3.       Store bread in a Ziplock bag marked with the date baked and date intended for use.

4.       Deliver bread to bread tin located under the bench closest to the Sacristy no later than Sunday at 7:45 AM (church is open at 7 AM). Other options for delivery:

·   Mon-Friday 8:15 am – 2:15 pm

·   Wednesday evening during Eucharist (7PM)

·   Check schedule in bulletin for other times when activities are occurring at the church

 

Communion Bread Recipe
Originally from St. Gregory’s Abbey in Colorado, by way of Church of the Holy Spirit, Vashon

Ingredients

7/8 cup lukewarm water
2 tablespoons honey
2 ¼ teaspoons yeast
1 cup whole wheat flour
1 and 1/3 cup all purpose flour
1 ½ tablespoons olive oil
¼ to ½ teaspoon salt

Combine water, honey and yeast, and set aside until frothy begins to form. Stir in olive oil.

Mix together flours and salt. Create a well in the center of the flour and pour in liquids. Mix, incorporating a little flour at a time until all flour and liquid is combined. Add more water if too dry, more flour if too sticky. (Amounts can vary depending on humidy of kitchen that day.)

Turn dough out onto floured surface and knead until dough is uniform and pliable, about five minutes. Set aside in a warm place and allow to double in size.

Divide risen dough into 8-10 balls. Working with your hands, press down on the center of ball and press dough outward to create a round disk that is roughly 5 inches in diameter and ¼-inch thick. Shape balls one by one and arrange on oiled baking sheet.

Using two sizes of cookie cutters (I use a 1” and 3” cutters), deeply score each round with two concentric rings. Then, using a knife, score into individual portions using desired pattern. (See example below and photo on first page for ideas.)

Set oven to 375F. While the oven preheats, set baking sheets in a warm spot to let dough get a smaller, second rise. Bake rounds for 15-20 minutes, until just golden brown, taking care not to bake too long. Cool rounds to room temperature and deliver to church stored in zipper bags.

 

Extra rounds can be stored in a freezer bag for future use.

MANY THANKS FOR YOUR LOVING WORK!