Recipe: Communion Bread with cinnamon for Judy/OH

Communion Bread

7 1/2 cups bread flour
2 cups whole wheat flour
1 cup honey
3 cups water
1/2 tablespoon cinnamon
4 tablespoons yeast
1 1/2 tsp diastatic malt powder

Dissolve honey and water. The warmer they are, the easier they'll
mix. Add the yeast, whisk it all together, and set aside.

Blend the flours and cinnamon.

Add liquid to dry ingredients and knead down on a floured board.
You could also mix the ingredients with a Kitchen-Aid mixer (dough
hook attachment), then transfer to a floured board. When finished,
the dough should be very soft, but not too sticky. Let rise until
doubled.

Punch down, knead on a floured board, and divide into four loaves
(should be about 1-1/2 lb. each). Shape into cylinders, or round
balls, or whatever shape you prefer. Let rise until 2 to 2 1/2
times original size. Score if desired, or glaze with one beaten
egg. Bake at 350 degrees for 20-25 minutes.

This bread works best when cooked with stoneware.