Scriptural Recipe for Communion Bread
Someone poses a question respecting the scriptural recipe for making communion bread. As Bonnie and I travel around the country among the churches of Christ, as well as around the world among assemblies of the Lord’s church, we see a wide variety of differing forms of communion bread. Yet, I suspect that they all have commonality in ingredients, or really, the lack of a certain ingredient. We have seen dried, circular wafers; cracker-like material; irregularly baked dough; dough that has not been baked, which is doughy; professionally produced communion bread; and chapatti (the ordinary bread used in households in India). I never suspected that any of those various forms were something apart from appropriate bread for observing the Lord’s Supper. The Lord’s Supper is a New Testament memorial feast, instituted by Jesus Christ (Matthew 26:26-29) and observed under apostolic supervision in early New Testament worship (Acts 20:7; 1 Corinthians 10:16; 11:20-29). The New Testament does not specifically cite a recipe for making communion bread. However, one discerns that because the Lord’s Supper was instituted following the Passover feast (Matthew 26:19), and because preparation for the Passover prohibited the presence of leaven in the home (Exodus 12:15), all that Jesus Christ had available for bread at the institution of the Lord’s Supper was unleavened bread. Scriptural communion bread, then, is unleavened bread. Leaven, comparable to our yeast, caused bread to rise. Therefore, a desire to practice the example of using unleavened bread for the Lord’s Supper leads Christians to refrain from …