Jesus Bread - Historic Bread Baking
My mother has asked me to bake some bread for her Episcopal Church’s communion during the Christmas Mass. The Church is in (very) rural South Georgia, and only has 75 or so members all combined. (Episcopalians are kind of a rare breed down there). I am very honored to have been asked, because although this may be the smallest church in her town, it is by far the most worldly and savvy. These people travel to Israel, Rome, and all over.
So anyway, I am really looking to bake for them a bread that is as historically and anthropologically close to the bread that Jesus would have served at the last super. Even if you are not a Christian, or find that whole story ridiculous, I am looking for bread that would have been in that part of the world at that time. I don’t think AP flour was around. I know that Durum wheat was domesticated before the soft, red, spring, and winter wheat that we use in modern flours. Anyone got any tips?
These people are the Doctors and Judges of the town, and they will know B.S. if I try to pass off Turkish flat bread, or a whole wheat pita as bread from the last supper.
Thanks for you help guys. I LOVE this site!!!