Tuesday, December 3, 2013

Manna Bread


We had this flat bread with Italian Bean Soup and sliced cheese last night.


I first tasted this recipe as a child at church, where it was served in bite-size cubes for Communion. It was clearly created to invoke biblical themes, being unleavened and flavored with oil, honey, and coriander--the flavors associated with descriptions of "manna" in the book of Exodus. The sweet morsels at church were never enough, but Dad sometimes made it for us at home where we could tear off much more satisfying pieces and wash them down with glasses of grape juice. The fragrance of coriander always brings back memories of that abundance.


Manna Bread

  • 1/2 cup all-purpose flour
  • 1/2 cup whole wheat flour
  • 1/4 tsp. salt
  • 1 tsp. ground coriander seed
My double batch was the size of a pizza.
  • 2 T. canola oil
  • 2 T. honey
  • 1/4 cup milk


Heat oven to 325 F.

Combine dry ingredients in a mixing bowl and make a well. Measure liquid ingredients in a glass measuring cup, in the order given. Pour into the flour mixture and mix thoroughly.

Spread dough on a greased baking sheet and flatten with hands or a rolling pin to desired thickness. Prick all over with a fork.

Bake 15-25 minutes (depending on thickness) or till the edges start to brown.

Cool slightly, and break into pieces to serve.


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