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An Experience With Homemade Sacrament Bread by Sandra Clark Jergensen

By Sandra Clark Jergensen, originally posted under the title “Bread” at Segullah.org.

bread

Last Sunday, as I was sliding into a pew in time for sacrament meeting, one of the ward leaders motioned me over. Did I have any bread at home? Well, do they say ya’ll in Texas? Of course I did, I always do. There was no bread for the sacrament, and could I run home and get some? I did. I rushed home, grabbed the loaf in the cupboard and got back to the church with my bread. That loaf was one of my prized recipes, a 100% whole wheat loaf made with wheat that I ground and buttermilk I cultured myself. And because I don’t have a grinder, I am currently using my blender and sieve; it takes a little extra time, but how else am I to use the small silo of wheat in my house? It is good bread. And good bread is worth it to me. And oh, I do so love good bread. The crackly crust and chewy crumb of a perfect loaf is heaven to me.

I can’t extend that same love to all bread. It may seem sacrilege that even think of it, but the often cheap, plastic-sleeved bread typically brought in each week for the sacrament at church is hard for me to swallow. The token to remember Christ is most often chemically preserved, bleached and bromated bread, and a bit of a distraction for me. I have to choose to stop thinking about it—is that bad? I know what D&C 27:2 says, but I still feel that when it is something that has substance in my life, shouldn’t the bread that symbolized it have some as well? Should the bread we use for the sacrament matter; or am I overthinking this one?

Back to that Sabbath morning. I got back to church Read Full Post

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