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Last Updated on November 6, 2025 by Heather Reseck

Belief Bakery #16

This recipe was published in the January 13, 2024 issue of Guide magazine, a publication for children ages 10-14. It is the number 16 in a series of 28 installments called “Belief Bakery,” which uses hands-on cooking projects to illustrate the 28 fundamental beliefs of Seventh-day Adventists.

This project is in collaboration with my husband, Greg Reseck, a retired educator specializing in project-based learning.

We emphasize the love of God and Biblical concepts and tie them into fun cooking projects with healthy plant-based recipes.

Bread of Life

The Lord’s Supper, also known as communion, is a powerful way for us to remember and commemorate the amazing love Jesus demonstrated by dying for us.

Every year in the spring the Israelites celebrated Passover in remembrance of Israel’s deliverance from slavery in Egypt.

During the final meal before His crucifixion, Jesus and His disciples celebrated Passover as usual. This time, however, Jesus gave the bread and drink new meaning.

And at the supper Jesus showed kindness by performing a servant’s job. He washed His disciples’ feet. By doing this, He demonstrated unconditional love and set an example for us (see John 13:14, 15).

The unleavened bread often made from whole-grain wheat ground into flour, represents Christ’s body, broken for us.

What is leaven? Leaven is what causes dough to rise. In Bible times it was yeast. (Modern-day leavening agents include baking powder and baking soda.)

During the first Passover, God instructed the Israelites to be ready to leave Egypt as soon as Pharaoh gave his OK. They didn’t have time to wait for yeast bread to rise, so they made unleavened bread—flatbread, which bakes quickly.

The grape juice symbolizes Jesus’ blood that was shed for us (see Matthew 26:28).

Now you get to make crackers—unleavened bread—from the same recipe used for Communion bread. The dough is mixed and rolled in a bag, making it easier and less messy. This recipe and technique are adapted from Vicki Rutherford’s SDA Communion Bread.

Before you begin

Adult supervision is recommended for inexperienced junior chefs.

Read through the recipe, variations, and tips.
Arrange to buy any ingredients that you need.

Steps to get ready to cook

Wash your hands with soap and water.
Gather the equipment.
Gather the ingredients.

Equipment

Measuring cups and spoons
Liquid measure
Small bowl
Baking sheet
Parchment paper
2 oven mitts or potholders
Rolling pin
Pizza cutter or sharp knife
Fork
Ruler
1-gallon resealable bag
Kitchen scissors or clean scissors
Spatula or pancake turner

Ingredients

2 cups whole wheat pastry flour or whole wheat flour
1/3 cup water
½ cup oil
½ teaspoon salt

Instructions

Wash the ruler with dish soap, rinse, and dry.
Measure the flour into a small bowl and set aside.
Unzip a gallon resealable bag and roll down the sides. Use your hands to spread out the bottom to create a “bowl.”
Measure the water with a liquid measure. Check it at eye level to make sure the water is at the 1/3 cup mark. Pour into the bag.
Measure the oil with the same liquid measure. Pour into the bag.
Add salt.
Seal the bag. Grab the bag in the middle and shake until mixed.
Open the bag and add the flour.
Seal the bag. Knead with your hands through the bag until thoroughly mixed.
Shape into a log at the bottom of the bag. Unzip the bag. Starting with the log, roll the bag around the log and roll until all the air is out of the bag.
Let stand for 15 minutes.
Heat the oven to 350°F.
Mix the dough again through the bag with your hands.
Place the bag flat on the counter. Use a rolling pin to roll out the dough until it evenly fills the bag.
Use scissors to cut along both sides of the bag. Pull back the plastic.
Place a sheet of parchment paper on top of the dough.
Carefully flip over onto the baking sheet. Peel off the plastic bag and discard.
Place a ruler on one edge of the dough. Use a pizza cutter or sharp knife to cut the dough into a 1-inch strip. Move the ruler over and align it with the previous cut. Cut another strip. Repeat across the dough.
Turn the ruler perpendicular and cut to form 1-inch squares.
Poke each square with a fork.
Bake for 25 minutes.
Use a spatula to remove the firm crackers.
Bake for another 5 minutes.
When cool, transfer to an airtight container.
Wash the dishes and clean up after yourself.

Variations

Gluten-Free Homemade Crackers: Substitute gluten-free flour blend with xanthan gum for whole wheat flour.
Communion Bread: Bake for 23-25 minutes. Do not brown.
Vary the Shapes: Cut into larger squares or different shapes.
Add Toppings: Sprinkle with salt or cinnamon sugar before baking.

Tips

Crackers made with whole wheat pastry flour or white wheat (light-colored wheat) will be lighter in color.
Store whole wheat flour in the refrigerator or freezer so it doesn’t get rancid.

Health Bite

In recipes calling for all-purpose flour (white flour), you can substitute whole wheat flour for half of the flour. That way you get more fiber and naturally occurring vitamins and minerals. Use whole wheat pastry flour in quick bread and whole wheat flour in yeast bread.

Recipe Video

Homemade whole wheat crackers on a white plate

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