Abbey Breads

St. Gregory's Abbey Altar Bread Recipe

3/4 cup whole wheat flour
3/4 cup all-purpose flour
1 tsp. sugar
1/8 tsp. salt
1/2 tsp. yeast
1/2 cup warm water (100°)

Mix dry ingredients.
Slowly add water.
Knead into a smooth ball.
Cover and let rise 30 mins. (Preheat oven to 275°)
Take small amounts and roll out with rolling pin to 1/4-inch thick.
Cut out with cutter to desired diameter (3" or 4" is best).
Place on baking sheet that has been covered with kitchen parchment.
Pierce with toothpick or fork. Score to form cross.
Mist with water. Bake for 15 minutes at 275°.
Freezes well.

St. Gregory's Abbey Table Bread Recipe

(makes 7 loaves)


Before starting, fill measuring cup to 1/2 cup mark with raisins, fill to cup mark with warm water and set aside. Then prepare the sponge.

The Sponge:
2.5 lbs. bread flour
2.5 lbs whole wheat flour
5 oz rolled oats
1 oz yeast

Mix with 6 cups warm water & let rise in warm place 2 - 3 hours, then combine with secondary ingredients.

Secondary Ingredients:
1/2 cup oil
1/2 cup molasses
3/4 cup honey
Puree the soaking raisins along with the water in which they are soaking.
Add all wet ingredients to the sponge, and then add the following dry ingredients:
1 lb high gluten flour
1 lb whole wheat flour
2 oz salt

Knead dough well (a machine with a bread hook helps).
Measure 1 lb 11.5 oz per loaf, form into loaves and put in to bread pans.
Let rise in warm place 1 - 2 hours.
Preheat oven to 450 degrees.
Put loaves into preheated oven and bake 25 - 30 minutes.
Remove from pans and cool on wire racks.
Freezes well (and since there are no preservatives, don't keep unfrozen loaves around too long, or they will quickly mold.)

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