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Altar Bread Wafers
3 C unbleached flour
2 C whole wheat flour
1 C milk
1/2 C honey or maple syrup
1 C (2 sticks) butter or margarine
Warm milk, honey and butter (so butter is melted).
Stir flours into liquid ingredients and blend well.
Divide into four balls.
Press flat with rolling pin (use more flour if sticky) or roll through a pasta
machine on settings 1, 4 & 5.*
Place on an ungreased cookie sheet.
Place in preheated 350 degree F oven for 30 seconds.
Take out & cut in rounds with 3" biscuit cutter (about 15 per sheet).
With sharp knife, score crosses on each 3" loaf.
Return to oven and bake 7 minutes more.
Remove from oven, let cool, and punch out rounds.
Store in plastic bags (ok to freeze). Note "date baked" on bags!
Makes at least 60 or more 3" diameter loaves - Scraps are great snacks!
*Method recommended by Mary Polom:
Roll one quarter of the dough directly on a flat cookie sheet (with no sides)
right up to the edges. This makes it possible to roll it evenly and very thin.
Use small shot glass to cut individual wafers. The celebrant probably will want
to break these in half. Donna Kimball, who worked at Sturbridge Village, asked
tinsmiths there to make 1" round cutters for us which make a good-sized wafer
for one serving. It is important to still make about 6 of the 3" wafers for elevation
during the Eucharistic prayers.
This recipe usually makes plenty for our Saturday 5pm and Sunday 10am services,
approximately 160 communicants each weekend for 2 weekends. The bread keeps well
in a small refrigerator in the sacristy after the first weekend for the following
weekend. When a new batch of bread is delivered for the next 2-week cycle, any
remaining unblessed older bread is scattered in our woods for wildlife. | 
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