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Recipe for Unleavened Bread
Basically, unleavened bread is flatbread that hasn't been risen - which many Christians currently identify as a communion wafer. Leavening agents, such as yeast, are added to the bread dough which produces a carbon dioxide gas by fermentation, thus making the dough rise. Unleavened bread was served at many feasts and celebrations mentioned in the Bible.
The Law outlines such recipe standards in Exodus 29:2"...And unleavened bread, and cakes unleavened tempered with oil, and wafers unleavened anointed with oil: of wheaten flour salt thou make them."
The following is a concise recipe for unleavened bread. Use wooden spoons, bowls and other utensils for best results.
Mix level cups of lukewarm water with 1 teaspoon of sea salt and 3 teaspoons of olive oil. Add about 1/3 of the wheat flour and 1 Tablespoon of either caraway or sesame seeds. Beat for 3-5 minutes, or until fully incorporated. Continue adding flour a bit at a time until all is incorporated and a ball can be formed in your wooden bowl. Knead on a floured wooden board until dough is smooth and velvety - or about 15 to 30 minutes, depending upon elevation and climate conditions.
Rub dough ball with olive oil, cover, place in non-drafty area for about a day and a half. Before you begin your next phase, make sure that the dough is puffy. If not, allow the dough to sit and work a bit longer. Next, oil hands with olive oil and begin rolling puffy dough into tiny balls about the size of a small apricot. Place into oiled baking pan placing dough balls side-to-side. Be careful not to ram too many in the pan. Cover with wet cloth and allow to rise again for about 4 hours until the dough has risen about half as much as in the previous rising. Setting the dough in a warm area will hasten rising time.
Next, brush will oil or skim milk and place in oven. Do not preheat. Set oven temperature to 300 degrees and bake for about 40 minutes. Bread will sound hollow when done. Best when served warm from the oven.
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