Preheat oven to 400 degrees
In a bowl mix:
4 cups of whole wheat flour
4 tsp. of DOUBLE ACTING baking powder (or 8 tsp. of single acting baking powder)
2 tsp. of salt
Make sure ingredients are thoroughly mixed because it will affect the taste of the bread.
In a separate container mix thoroughly (I put them in a container with a lid and shake)
3/4 cup water
3/4 cup milk
3/4 cup honey
3/4 cup vegetable oil
Gradually add the wet mix to the mixed dry ingredients mixing them together with your hands (this will be very, very sticky). You're shooting for a ball of dough that's cohesive, but not too sticky; this may mean that you don't add all the wet ingredients or if your dough is just a sticky mess add a bit of flour. Knead the dough once you have a ball. Once you've kneaded, roll or pat the dough out and cut it into 6 inch rounds (I use a six inch bowl to cut them out). The recipe suggests the dough be about a 1/2 inch thick; you can make it thinner if you can do it without tearing; they will rise in the oven.
Place them on an ungreased cookie or pizza sheet (I use Teflon pie tins)
Then use a knife to cut a cross into each of them (don't go all the way through the dough!)
They will bake in 10-15 minutes, however they may need just a bit longer or shorter depending on your oven.
They are finished when they no longer seem doughy. You don't want them super dark (burned) on the bottom.
This recipe makes 6-8 rounds 8 is usually plenty for the service.
Recipe from the Monastery of the Holy Spirit
Modified, Steve Reneau