Several years ago I began making communion bread for the church. One day, as I was searching for the correct variety of circular items to make the desired impressions, and bemoaning my inevitable inability to keep everything centered, I remembered that I am an engineer with access to modeling software and a 3D printer. The Communion Bread Press was born! Since then, I’ve made a few changes to the design, but the basic idea remains the same. These are intended to help members of bread-guilds in liturgical traditions simplify the production of easy-to-serve communion bread. I sell these for just a little more than it costs me to create them. I hope you find them useful. To order, please email me with size and quantity. I prefer electronic payment via Venmo or PayPal, but we can discuss options if need be.

Small Press is approximately 2-1/2 inches in diameter and makes 12 bite-sized portions. $10.00

Medium Press is approximately 2-1/2 inches in diameter and makes 28 bite-sized portions. $15.00

Large Press is approximately 5″ in diameter and makes 56 bite-sized pieces. $20.00

I also make a mini that is intended for home or hospital visits that is essentially the center ring. It is about 1″ in diameter and makes 4 individual portions. If your pyx is smaller than 1″, I can make a smaller version for you. These sell for $5.00. Shipping will be actual cost.

Colors will vary based on materials I have in hand. These are printed in ABS which withstands relatively high temperatures. I recommend hand-washing, although I have several I’ve used for over a decade that periodically see the inside of my dishwasher.

Communion Bread Recipe

• 5 C Whole Wheat Flour
• 2tsp Salt
• 1/2 C Honey or Molasses or 1/4 C each
• 3/4 C Warm Water
• 4tsp Baking Powder
• 4 Tbsp Brown Sugar
• 1/2 C Olive Oil
• 3/4 C Milk

Heat Oven to 350 F.  In a small bowl, mix together 1C flour, salt, baking powder, and brown sugar.  In a large bowl, mix together liquid ingredients.  Gradually add the dry ingredients and mix well.  Add enough additional flour to make a working dough.  Knead 2 minutes with a bread hook or 4-5 minutes by hand.  Don’t make the dough too stiff.  It will be just past too sticky to handle.  Roll out as thin as possible – approximately 1/4”.  Cut into scored rounds.  Bake 15-20 minutes. Brush lightly with olive oil.  Cool completely.