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How to Make Bread for Fasting


A recipe used in Medjugorje



3 cups white flour

4 cups wheat flour

1 pkg dry yeast or three tablespoons of active yeast

1\2 cup of lukewarm water

2 cup of very hot water

1 beaten egg

1 tablespoon of salt

2 tablespoons of sugar

2 tablespoons of Olive Oil

1 teaspoon of butter

1 cup of raisins (or fresh apple cut up into small pieces)

1 cup of almonds or walnuts

1 cup of Plain Oats


Blend flour in a large bowl. Make a well in the flour. After yeast dissolves in1/2  cup of lukewarm water (5-10 minutes), add to flour. Mix flour over yeast mixture making soft balls. Add salt, sugar, butter, oil, raisins (or apple) and nuts, 1/2 beaten egg to 2 cups of hot water. Pour over yeast. (Continually add flour and water as needed) Knead the dough until it comes clean from the bowl. Let it raise 10 minutes covered. Knead again until it has spring on it. Place in a well greased desired shapes. Brush the top with remaining egg and sesame seeds, oats, or poppy seeds, if desired. Bake at 375 degrees for 35 minutes, until done and golden brown. (Use the “wet knife” test) Make 2 larger, or 3 medium loaves.

The quality of bread depends largely on the kind of flour used. A mixture of whole wheat flour and white flour can be used.

On fasting days it is crucial to drink a lot of water. Our Lady did not specify weather it should me hot or cold water, or give any other details of this sort, so each is free to decide these details for himself, in full freedom, from the heart, and according to the condition of his health.  

Fasting is easier when we ask God the day before for this grace, since to fast well is a grace we should not take for granted. As we ask our Father for “our daily bread”, let us humbly ask Him also for the gift of fasting on bread and water. To fast with the heart increases the power of our fast against evil, divisions and wars

Medjugorje The 90'S


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Last modified:  04/05/11