PRIORY ALTAR BREAD

7/8 cup lukewarm water (or more)
3 tablespoons honey
1 1/2 tablespoons olive or salad oil
1/4 teaspoon salt
1 packet of dry yeast
2 cups whole wheat
2/3 cup white flour

Measure the water into a mixing bowl and add the yeast, stirring until the yeast dissolves. Stir into this the honey, oil, and salt. Add the flour (unsifted) and with your hands mix it in completely. If the flour does not completely dampen, add a tablespoon or more of water. Turn the dough out onto a very lightly floured board and knead the dough thoroughly for five minutes. This kneading is very important. After the kneading, when the dough is nice and elastic, replace the dough in the bowl and cover it with a damp towel. Let is rise for an hour or an hour and a half in a warm place. It should double in bulk.

Turn the dough out onto a lightly floured board and knead for a moment. Roll the dough out into a quarter-inch thickness and cut into 5-inch circles with a biscuit cutter or tin can of appropriate size. Transfer these 5-inch loaves to a very lightly oiled baking sheet or an unoiled stick-free pan.

Score a circle into the center of the circular loaves, without cutting through, using a smaller cookie cutter, or other circular tool. Using a butter knife, score (without cutting through) the entire circular loaf into four parts, then the outer circle of the loaf should be scored, so that the entire 5" loaf, after baking will be easily broken by the priest into 20 individual pieces.

Bake in a pre-heated 350-degree oven for 12-15 minutes.

After they cool to room temperature, the loaves may be sealed in plastic bags and frozen for future use.