Yesterday was what can only be termed 'a Good Day' for our little church.

I had long wanted to revisit - and slightly re-imagine - something I first did a decade ago in Glasgow, which was to make and bake bread for communion in the context of worship.  The photo shows the set up at the start of the service, with 'Sunday School chairs' set outside the 'Deacons chairs' so that when the children helped with serving they could do so as equals with the adults.  The table for bread-making is set with the ingredients and equipment so that we could make bread and make connections to Biblical mentions of wheat (flour), leven (yeast), salt, oil and living water (fizzy water).

It was great fun and the two children in adult aprons that reached the floor did a great job both of making and serving the bread.

After the service we had a fellowship lunch with around thirty people sharing a delicious spread, before we set to for a major decluttering session, filling a skip with broken toys, falling apart hymnbooks, and other detritus that accumulates in all churches with buildings.

To say I was tired when I got home is an understatement, but it was probably the best tired I've been in a very long time.

Grateful to the Deacon who suggested we had a working party and did all the organising, and to everyone who took part in what was a really good day.

Living Bread...

• the everyday food that enables us to live
• the flour formed when ears of wheat fall to the ground and their potential released
• the leaven of the Kingdom/Kin-dom of God
• the salt that savours and saves
• the oil of healing and gladness
• the living water that bubbles up and cannot be quenched

If we can live that out, even just a little, that feels like a good embodied sermon!  

Bread recipe...

Thirty Minute Community/Communion Bread

8oz/250g strong white flour (or indeed other flour)

½ sachet of dried yeast

½ tsp salt

1 tablespoon vegetable oil

Approx. ¼ pint/125ml sparkling/carbonated water

Method

Preheat your oven to 220°C/425°F/Gas mark 7

Mix together the dry ingredients in a bowl.  Add the oil and, slowly, a little at a time, stir in the water (you may need more water, it varies according to your flour!).  Turn out onto a lightly floured board and knead for around five to six minutes.  Divide into small portions and roll into balls (this quantity of dough makes around a dozen mini rolls). Bake for around 10 minutes until cooked.  Great served warm or cold.  Go well with soup or cheese!