Communion Bread recipes

One of the puzzling questions in some Lutheran churches is their insistence that the cup...must be wine (not grape juice) because that is what Christ used....but at the same time they serve up little white wafers that some seem to believe are 'bread' . Why is that? Are they really bread?

So for those congregations who would prefer to use bread here are two links to communion bread recipes.
From Luther Seminary...http://www.luthersem.edu/resources/communion_bread_recipe.asp
From the Shepherd of the Lakes congregation http://www.shepherdofthelakes.org/documents/Communion%20Bread%20Baker%20(trifold).pdf

For those congregations who would prefer to serve Matzah (Matzo) (ie. the bread that is served at the passover) Following is a recipe gained from http://www.lightofmashiach.org/matzorecipe.html
Matzah (Unleavened Bread)
Heat oven to 375 - 400 degrees Fahrenheit or 190 to 200 degrees celcius
2 cups Plain flour only (preferably kosher)
1 cup pure water (or 2/3 cup of water and 1/3 cup of olive oil)

Making it:
Place flour in a bowl
Gradually add the water (and oil) until all is mixed well -- add more water or flour if needed.
Knead dough until the dough is no longer sticky - As you knead you may need to add a dash of flour
Roll dough out on a cookie sheet with a non stick finish (or a pizza stone) thinly, no more than 1/4 an inch or 6mm thick.
Use a fork or a toothed comb to puncture the matzah, making rows of perforations across the full length of rolled-out dough.
Then lightly stretch dough a bit closer to sheet/pan edges to enlarge the perforations made.

Bake for 15 - 20 minutes (pizza stone times may vary) -- watch for browning -- when it's browned and crispy, it's done.

From the time water is added to flour until put into oven should be less than 15 minutes, to prevent any fermentation from occurring, otherwise it is considered unsuitable for the passover