Russian Style Prosphora

Prayers before making Prosphora

Assemble the ingredients and Making the Sign of the Cross say:

Through the prayers of our Holy Fathers, O Lord Jesus Christ our God,
have mercy on us. Amen. Glory to Thee, our God glory to Thee.

O Heavenly King..., Trisagion..., Our Father..., Bless O Lord! Through

the prayers....

O God, whose only-begotten Son hast said, “Without Me, ye can do

nothing” my Lord and my God, in faith I bend the knees of my soul to
bow before Thy fatherly goodness and raise my hands to Thee: help me,
a sinner, to do this work in conformity with Thy will. And send down Thy Holy Spirit to guide me in the
making of these prosphora, that they may be worthy of the use for which they are intended.

And blessing the assembled ingredients with the Sign of the Cross, say:

In the Name of the Father, and of the Son, and of the Holy Spirit. Amen. Lord, have mercy (3x's)

O Lord Jesus Christ, Son of God, through the prayers of Thy Most Pure Mother, by the power of the life-giving
Cross, by the intercessions of the blessed Michael the Archangel, of my Holy Guardian Angel, of the holy
Prophet, Forerunner, and Baptist, John, of the holy Apostles Peter and Paul, of (your patron or the patron of the
temple in which the Divine Liturgy is to be served), and of all the saints, have mercy upon me and save me.
Amen.

Zavarka
Single Single(oz) Single (g) x2 x2.75 x3 x4 x5
unbleached ½ cup 2.5ounces 70 grams 140 192.5 210 280g 350g
bread flour grams grams grams

1 cup 8 ounces 225 grams 450 619 675 900g 1125g

water, at the grams grams grams
boil (200-
212 F)

1 0.25 7 grams 14 18 21 grams 28g 35g

Salt teaspoon ounces grams grams

Combine flour and salt together in a bowl and thoroughly mix with a
whisk. Add boiling water to flour and salt mixture, stir with a fork to
an oatmeal consistency and beat with a mixer on “medium” speed until
the mixture is smooth and creamy. Let the zavarka rest for at least a
couple of hours (the sisters let it rest overnight) until it is warm to the
touch (mine is never warm).
Sponge
Single Single (oz) Single (g) x2 x2.75 x3 x4 x5
Zavarka 1 cup 10.5 295 grams 590 grams 811 grams 885 grams 1180g 1475g
(from above) ounces
Water, warm 1 cup 8 ounces 225 grams 450 grams 619 grams 675 grams 900g 1125g
(100-110 F)
Active dry 1 tsp .10 3 grams 6 grams 8.25 9 grams 12g 15g
yeast ounces grams

Dissolve the yeast into the warm water, in a separate container. Use a finger to test
the water (too warm for a baby’s bottle, but just right for a bath). When the yeast
and water mixture is fully hydrated, about 10 minutes or so, add it to the Zavarka
and beat with the mixer at “low” speed. The mixture will splatter, so mix it in a
deep bowl, possibly having a towel over part of the bowl while you mix.

Cover the bowl containing the Sponge with a warm moist towel and let proof for 1
½ to 2 hours in a warm environment. When ready the Sponge will be bubbly on the
top. The best flavor is achieved just when the bubbles begin to burst and the Sponge
is ready to collapse.

Final Dough
Single Single (oz) Single (g) (x2) x2.75 x5
Unbleached 4 cups 20 ounces 565 grams (960 grams) 1554g 2825g
all-purpose (480
flour grams?)
Unbleached 1 ½ cups 8.25 ounces 235 grams (360 grams) 646g 1175g
bread flour (180
grams?)
Sponge (from 2 cups 18.6 ounces 523 grams
above)

Remove 1-4 cups (1 cup for single batch, 2 cups for double batch, etc.) of flour from
your flour mix before pouring in the sponge. Add sponge and bind the dough by hand.
When you have added back as much flour as possible, allow the dough to hydrate (stand,
covered) for about 20 minutes.
 Divide dough up into two batches (if working with large
batch). If kneading by hand, knead each ball for 30-40
minutes adding flour as needed. If kneading on a machine, do
not knead more than 5 minutes per ball. (Some hand kneading
will still be needed to smooth the dough out as you need a
nice, smooth surface for the stamp. “French kneading” results
in a smooth dough.) Test the dough by poking an index finger
into the dough until the second joint. When the index finger is
pulled out dough should stick to the end of the finger but not
the sides. Test the elasticity of the dough with the window
pane test. The dough may not pass but should get close. If it's
not, knead the dough for another five minutes.

Roll out dough to a ¼“ thickness, a No.2 pencil can be used as a gauge. Let the dough
rest until it relaxes about 5-10 minutes. Test by pulling the dough at the edge if it
recoils quickly let it rest a few minutes more.

Prepare baking sheets by laying a sheet of aluminum foil on each, and place a
baking dish on the bottom shelf of an electric oven, or on the floor of a gas oven
with one quart of water in it.

Cut the bottom (larger) piece out of the rolled out dough. Place bottoms upside-down on
the baking sheet. Cut out the top (smaller) piece and stamp with a prosphora seal, reciting
the Jesus Prayer before lifting the seal off the top. Using a single finger dipped in a little
water, moisten the top of the bottom piece, then place the top piece on by slightly tapping
or pressing to remove air pockets. (Moistening the top of the bottom piece will help the
two pieces stick together better.) If you get any drops on the foil, wipe it off, otherwise the
bread might stick to the foil.
Once a sheet is filled, cover with a towel and let stand until they double in size; usually about
one hour. Preheat oven to ~350 degrees (depending on oven).

Add discarded dough to mixer with dough from original batch and knead with machine for 5
minutes before hand kneading again. (The discard from the second batch is too soft to knead
again, so just roll it into small balls and bake for snacks.)

After the loaves rise, using a toothpick, prick each loaf at the four points of the cross and in the
center, making the sign of the cross while saying, “In the name of the Father, and of the Son
and the Holy Spirit. Amen.” Be sure to prick them all the way through to the bottom. (This
will keep the seal from collapsing as it bakes.)

Individual Prosphora
Bake the individual prosphora until golden brown, rotating half way through (after 7-10 minutes). Adjust
the oven temperature so this takes about 15-20 minutes total.

Altar Loaves
Bake the altar loaves until golden brown, starting on the lower rack for 12 minutes, and 8-10 on the
upper rack.

Large Loaves for Antidoron

Each double batch makes 4 loaves. Bake the loaves for 30 minutes.

Allow cooked prosphora to cool, placing them between two dry towels with an
additional moist towel on top, covering all. When prosphora have cooled completely,
pack them in freezer bags, completely covered with paper towels, which will soak up
any moisture. (If any of the loaves touch the plastic, they will get soggy.) Squeeze out
as much air as possible before sealing the bag. Date the bag. Place them in a freezer.
Take them out and place them in a refrigerator the night before the Divine Liturgy
(four or more hours) to defrost.

Suggestion: Make a pouch out of paper towels and tape it together before putting it in the ziplock bag.
Troparion to Sts Spyridon and Nikodim Prosphora Bakers of the Kiev Caves Lavra (Near Caves), Tone 4

While bringing forth bread made by your own hands,/ With your mouths you brought forth unceasing psalmody,/
That sacrifice of praise unto the Lord,/ O venerable Nikodim and blessed Spiridon,// Entreat Christ God in behalf
of our souls.

Prayer before consuming the blessed bread and holy water.

O Lord my God, may Thy gift and Thy holy water be unto the enlightenment of my mind, unto the strengthening
of my spiritual and physical powers, unto health of soul and body, unto the subjugation of the passions and of
infirmities through Thy boundless lovingkindness and by the prayers of Thy Most Pure Mother and of all Thy
saints. Amen.
Prosphora Baking Implements/Ingredients:
Unbleached bread flour (King Arthur)
Unbleached all-purpose flour (King Arthur)
Salt
Water
Active Dry Yeast

Scale
Bowls
Mixing spoons
Hand mixer
Measuring cups/spoons
Tea towels or receiving blankets (6-10)
4-8 baking sheets, covered in aluminum foil
1 extra baking sheet to place in bottom of oven (with water), or dish of water
Rolling pin
1 medium and 1 small aluminum can, for cutting circles (2” & 2 ½” cutters for individual loaves; 3” & 3 ½”
cutters for altar loaves)
Prosphora stamp (2” or slightly smaller for individual loaves; 3” or slightly smaller for altar loaves)
Pencil (or rolling guides)
Toothpick
Ziplock freezer bags
Paper towels