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Unleavened Bread #1
3 3/4 cup of whole wheat flour
1 1/4 cup of white flour
2
teaspoons of baking powder
2 teaspoons of salt
3/4 cup of
honey
1 1/2 to 1 3/4 cup of water
2 tablespoons of oil
Combine all ingredients, taking care not to over-mix as dough may
get too hard (use a little more liquid to keep it soft). Divide
dough into 8 large or 12 small balls. Roll out each to desired thin
patty. Arrange on oiled cookie sheet and bake 15 minutes at
350ºF. Remove from oven. Brush with oil and return to oven for
10 more minutes. Remove from oven. Baste with butter and serve hot.
Can be stored in freezer and baked later.
Unleavened Low Salt Bread #2
4 cups of all purpose flour (white, whole wheat or a
combination)
1 teaspoon of baking powder
1 teaspoon of baking
soda
1 teaspoon of salt (more, if desired)
1 1/2 cup of milk
with 1 tbsp. white vinegar or lemon juice added to it
1 egg
Mix together, knead and mold into 2 long, rather flat loaves (add
flour if too sticky). Place on floured cookie tin. Bake at 425ºF.
for 20 minutes. Test doneness with wooden pick and bake longer if
not dry enough in center. Makes 2 loaves
Unleavened Communion Bread #3
1 cup of flour
3 tablespoons of sugar
1/3 teaspoon of
salt
1/3 cup of shortening
2 - 2 1/2 tablespoon of
milk
Sift together the flour, sugar and salt. Cut in shortening. Add a
little bit of milk at a time, and only enough to form into dough.
Roll dough (using floured rolling pin) to 1/4 inch thick. Cut into
1/2 inch squares. Bake at 375ºF. for 15-20 minutes or until done.
Unleavened Bread #4
1 1/2 cup of flour
1 pound of dark brown sugar
1 cup
of nuts, chopped
4 eggs
1/2 teaspoon of salt
1
teaspoon of vanilla
Beat all the eggs well. Then add remaining ingredients and beat
well. Pour into a greased and floured 9x13 inch pan and bake for 30
minutes in a 350ºF.
oven. | 
