Authentic Greek Prosphora Recipe: Mount Athos Monastic Style

The Authentic Mount Athos Prosphora Recipe

Today, we are sharing with you a blessed and traditional recipe for making Prosphora (Eastern Orthodox Altar Bread), as recorded in a beloved recipe book from Mount Athos. This process is not merely cooking; it is an act of worship and prayer.

 Ingredients (for 2-3 loaves)

750 g flour (preferably bread flour / hard flour)

1 tsp salt (dissolved in a little water)

200 g sourdough starter (active)

Water, as much as needed to yield a firm dough

 Instructions

The Preparation on Mount Athos

Before the kneading begins, we light a candle at the shrine before the icons of the Virgin Mary and the Patron Saint of the Monastery. This candle burns continuously until the loaves are removed from the oven. Then, the priest incenses the area and recites the special blessing. The kneaders chant the apolytikion (dismissal hymn) of Saint Tychon (celebrated on June 16), and throughout the kneading process, they recite the Akathist Hymn (Salutations) to the Virgin Mary.

The Kneading Process

Sourdough Preparation: The night before, we feed and prepare the sourdough starter, just as we do for regular bread.

Sifting: The next day, sift the flour into a large basin, make a well in the center, and pour in the sourdough starter.

Adding Salt: Dissolve the salt in as much water as needed to keep the dough firm.

Initial Kneading: Pour the water into the basin and knead for 20 minutes.

First Rest: Cover the basin with a towel and let the dough rest for 15 minutes.

Second Kneading: Knead the dough again for 10 minutes.

Second Rest: Cover again and let it rest for another 10 minutes.

Final Kneading: Knead for a third and final time for 20 minutes.

Shaping & Baking

Shaping the Balls: Shape two small balls of dough and press/bind one directly on top of the other.

The Seal: Press the traditional wooden seal (bearing the IC XC NIKA monogram) firmly onto the top ball of dough. This forms one Prosphoron. Repeat the process until all the dough is used.

Rising: Place the loaves in a well-floured baking pan, cover them with a clean towel, and let them rise in a warm place until doubled in size.

Pricking: Using a fine needle or pin, prick the loaves at the four corners of the central seal and exactly in the middle. Note: The needle must not pierce all the way through to the bottom, so the loaf retains its proper shape.

Baking: Bake in a preheated hot oven for approximately 45 minutes.

We hope this recipe serves as a source of inspiration and blessing for you. Good luck!