At Holy Trinity, we use home-baked whole wheat bread for communion — a slightly altered version of a well-circulated recipe called “St. Margaret’s Bread.”

Here’s the inside scoop:

Ingredients (makes twelve 4″ rounds and extra dough for cinnamon rolls) –
1 packet active dry yeast
2 cups milk
2/3 cup molasses
1 cup ground flax seed
1/3 cup olive oil
2 eggs
6 cups whole wheat flour
1-2 cups all-purpose flour

Directions (heat oven to 350 degrees) –
1. sprinkle yeast over warm water in separate bowl;
2. warm 2 cups milk in microwave;
3. in primary mixing bowl, mix olive oil, flax seed, molasses, eggs, and warmed milk;
4. once thoroughly mixed, add dissolved yeast to primary mixing bowl;
5. add 6 cups whole wheat flour all at once and mix (works well with KitchenAid bread hook);
6. begin adding all-purpose flour 1/2 cup at a time until dough balls well;
7. dump dough onto floured counter top to complete kneading with all-purpose flour;
8. roll out dough to 1/2 inch thickness and cup 4″ circles;
9. place 4″ circles on lightly greased baking sheet and score w/ cross on top of each;
10. bake at 350 degrees — 8 minutes on first side, then flip and bake another 5 minutes;
11. cool on baking racks.