In the dark days of seminary, we were forced to use a "substantial" bread for the Eucharist that was notable not only for its vile taste but its amazing qualities of being entirely resistant to moisture and its indestructibility.
I was like trying to get down a piece of a Michelin tire, only drier and less savory.
This stuff gave new meaning to the term "accident".
When even the liberals (the majority) among the students complained that it simply couldn’t be gagged down and still breathe, we were told that "the longer you chew the more of a sacrament it is!".
Yes, folks, …. major American seminary back in the day!
All this came to mind when reading a post on Ten Reasons:
Sister Paula’s / Bellarmine’s Altar Bread Recipe:
3 cups white flour
1 1/2 cups whole wheat flour
3 teaspoons baking soda
2 teaspoons salt
1 1/2 cups water
1/4 cup orange juice
2 tablespoons oil (any vegetable oil – not olive oil)
2 tablespoons honey
Add this to the flour mixture. Stir well. You probably will have to add more water but do it a little at a time. It should be quite thick but able to be spread on a pizza pan or cookie sheet. Bake at 350 degrees for 18-20 minutes.
Archbishop Schnurr, you have your work cut out for you.