From Dennis Krouse, reprinted and distributed by the Los Angeles archdiocese Office of Worship:

1. For 70 communicants, use 1/3 cup whole wheat flour to 2/3 cup unbleached white flour. The mixture of flour should be kept in an airtight container in the freezer and used while cold. (The cold flour helps prevent a separate crust from forming.)

2. Use one cup of the flour mixture to approximately 1/2 cup of naturally effervescent water (Perrier, for example). The water should be refrigerator cold.

3. Quickly mix the flour and water together with a fork until all the flour is moist. Form dough into a smooth ball. Usually more flour needs to be sprinkled on the surface of the dough to prevent stickiness.

4. Gently flatten the ball of dough into a circular loaf about 1/2 to 3/4 inch thick. If necessary, turn any uneven edges underneath.

5. Place unscored loaf on a lightly oiled baking sheet. (Use Pam and wipe off excess.)

6. Place in a preheated oven at 425 degrees.

7. After approximately 12-15 minutes the top crust should have raised slightly. Prick the crust with a toothpick in several places, turn the loaf over and continue to bake about five minutes. (This gives an evenness to the top of the loaf.)

8. Turn the loaf right side up again and continue to bake until the crust is very lightly browned, about 10-15 minutes more for a total of 25-30 minutes. Baking time when using more than 1 and 1/2 cups of flour needs to be extended.

9. Place the loaf on a rack for cooling. (You may want to slice the bottom crust off to check for any rawness.)

10. Bread is best when made fresh for the day of the liturgy. However, after baking it can be tightly wrapped and frozen for later use.