St. Gregory'S Abby Altar Bread - cooking recipe

Ingredients

7/8 cup water, lukewarm
3 tablespoons honey
1 1/2 tablespoons olive oil
1/4 teaspoon salt
2 2/3 cups whole wheat flour
2 1/2 teaspoons yeast

Preparation

Measure water into mixing bowl and add yeast, stirring until the yeast dissolves. Sir in the honey, oil and salt.
Add flour a little at a time, unsifted. If the flour does not completely dampen, add a tablespoon or more water.
Turn out onto a lightly floured board and knead thoroughly for 5 minutes. The kneading is VERY important. After the kneading, when the dough is nice and elastic, replace the dough in th bowl and cover with a damp towel and let it rise for an hour and a half. It should double in bulk.
Preheat oven to 350\u00b0F.
Turn the dough onto a lightly floured board and knead for a moment. Roll the dough to about a quarter inch thickness and cut into rounds with a biscuit cutter or tin can or appropriate size.
Toato soup can (2.5 inches) produces a host for 25.
Tuna fish can (3.5 inches) a host for 50.
Press a line across the dough with the blade of a knife vertically and horizontally. This makes a cross and divides the loaf into quarters.
Transfer to a very lightly oiled (or silpat covered) baking sheet.
Bake for 10-12 minutes.
The loaves may be sealed in plastic bags, after cooling, and frozen for future use.