Mix the following in a tall cup or a blender (mix well- the ingredients tend to separate)

Slowly add the liquid mixture to the dry ingredients and mix until a soft, but not sticky or dry, dough is formed. You may use a blender and dough hooks.
Shape large dough ball into a symmetrical shape and cut into 16 equal-sized pieces (cut into fourths, and then cut each quarter into fourths).
Lightly flour a cutting board or other surface with wheat flour.
Shape each piece into a round ball and using the palm of your hand, press it into a slightly flat but symmetrical circle
Roll each out on a wheat floured surface with a rolling pin into a round shape.
Cut with the cutter (2 qt lid to a Tupperware pitcher) about 6 inches in diameter.
Do not try to re-roll the used dough for Communion Loaves, as it gets very tough
Score the loaves with small biscuit cutter in the center and use a putty knife to make the straight lines all around. See drawing below.

Place on a non-stick cookie sheet or one sprayed with PAM.
Bake at 375 degrees for 12 minutes or until the edges begin to brown (I have found that 8 minutes works in my oven.)
Wrap warm loaves in groups of 5. Place in quart-size zip-lock freezer bags.
Freeze. Should be used within one month to keep from drying out.
Substitution: May add pumpernickel flour for one cup of wheat. It makes the bread more moist.