Question:
Can spongecake be used at the Lord’s Supper? If not, what kind of bread is used? What type of wine should be used?
Answer:
In the context of the Lord’s Supper, it is essential to use unleavened bread, which is made from a mixture of flour, olive oil, salt, and water. This bread should be rolled out into thin cakes, cut into small squares (approximately half or three-quarter-inch squares), and baked moderately until it achieves a crisp texture, making it both unleavened and palatable. It should be noted that no leaven or fermentation should be associated with the bread used in this context.
Additionally, unfermented wine, essentially the pure juice of the grape, is recommended. When unfermented grape juice is unavailable, a viable alternative is to boil clean and good-quality raisins and then strain out the juice for use. This meticulous approach ensures that the elements used in the observance of the Lord’s Supper align with the intended significance and symbolism of the occasion.
