Altar Bread Recipes

Recipe A (thick, wheat flavor)

1.5 cups white flour

0.5 tsp. baking soda

1.5 tsp. baking powder

2 tsp. molasses

0.5 tsp. salt

1 cup buttermilk

0.5 cup whole wheat flour

Combine ingredients and mix well knead w/ white flour to prevent sticking. Place on greased cookie sheet. Bake 350° for 10-15 in preheated oven. (Roll out, flour hands, score deeply, add honey)

Recipe B

4 cups whole wheat flour

1 T whole wheat germ

0.5 cups milk

2 t salt

1.5 cups warm water

Dissolve salt, baking powder, and wheat germ in water. Add milk. Stir into the flour saving a little flour for later. Remove the dough from the bowl and knead for ten minutes, adding liquid or flour as necessary. Return the dough to the bowl, cover lightly with a cloth and set aside for four hours. The dough is apt to be very heavy and sticky. Grease hands and cookie sheet; shape dough into six rounds. Bake in a preheated oven at 375° for 10-15 minutes.

Recipe C

3 cups white flour

1.5 t salt

1 cup +2 T chilled shortening

3 T sugar

2 t rounded baking soda

2 cups buttermilk

3 cups whole wheat flour

Mix all ingredients, kneading them together until well blended. Pat out into two rectangles on a lightly greased cookie sheet; the loaves should be about .5 inches thick. Brush the top with milk. Bake in a preheated oven at 375° for 15 min. Each loaf will make about 84 pieces if scored prior to baking.

Recipe D

4 cups whole wheat

1 t salt

2 T baking powder

2-4 T honey

2.5 cups of warm water

2T oil

2 cups all purpose flour

Mix together liquid ingredients. Sift dry ingredients together. Add liquid to dry ingredients and mix thoroughly. Knead briefly. Roll dough on floured board to .25"-.50" in thickness. Score loaf at .50" in intervals, deep enough so bread will break apart easily after baking. Bake on a lightly greased cookie sheet at 350° for 30 minutes. Remove loaves to a wire rack and cool bread for another 30 minutes.

Recipe E (dark/sweet)

1 cup whole wheat

0.5 cup white flour

2 T wheat germ

1 t baking soda

2 T dark brown sugar

2.5 T oil or shortening

2 T molasses

0.5 cup water

Sift dry ingredients together, then add liquid ingredients. More flour as necessary. Knead together briefly, then bake in a preheated oven at 360° for 10-12 min.

Recipe F (wheat - light colored, moist)

1.5 cups whole wheat flour

.5 t salt

1 t baking soda

.75 cup water

.25 cups oil/shortening

.25 cup honey

.5 cup white flour

Sift dry ingredients together, cut in shortening, then add the other liquid ingredients. Knead the dough well Roll the dough flat, about .5 in. Bake in a preheated oven at 350° for 10-12 min.

Recipe G

3 cups white flour

1 t baking powder

2 T wheat germ

1 t baking soda

1 cup buttermilk

4 t honey

Mix dry ingredients. Mix together the milk and honey and add to the dry ingredients. Knead well. Add more flour if mixture is too soggy. Roll out to a thickness of .5 inches and cut into rounds. Bake in a preheated oven at 350° for 15 minutes.

Recipe H

1 cup Bisquick

.5 cup warm water

4 T honey

.25 cup milk

1 cup cracked wheat flour

Mix all ingredients together. Divide into 4 sections, shaping each into a round loaf. Score and bake on a greased cookie sheet at 375° for 10-14 minutes, until bottom is lightly browned.