Swanie’s Bread
Putting this here, because I lost the recipe, then found it again. It’s printed out on an email from a close friend of mine, who died last year. Swanie was the chaplain of the school where I did my undergrad, and if anyone’s a saint, I’m convinced he is. You just knew there was something special about him. Seems like his recipe popped back into view just when I needed it–not the recipe itself, but a reminder of that friendship. This is the bread Swanie always used during Communion. It’s not kosher for Catholic use–sadly–but it’s really good.
“I am currently doing half-batches, so here’s the recipe in half-quantities.”“Combine
- 1.5 C white flour
- 1.5 C whole wheat flour
- .5 C old-fashioned raw oatmeal [not the quick kind]
- .5 C cornmeal
- .33333 C sugar
- .5 t salt
- .5 t baking soda
- .5 t baking powder
“Mix well
“Add
- 1.5 C buttermilk
- .666666 C oil +/- (now using peanut oil)
“Mix well
Chill overnight
Flour a board
Divide dough into balls larger than a golfball
Flatten with fingers or roll with a pin to form disk
Bake on ungreased sheets about 12″ at 350 d
Consecrate
Eat”
I love real bread in the Eucharist – but would avoid dairy because many here are lactose intolerant. I’ll try this.
I’ve made it with skim milk before, so you could probably use either almond or soy milk.