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Ingredients for Qurban (Holy Bread) for Holy Eucharist and the Antidoron
| Holy Eucharist - Consecrated Leavened Qurban (Holy Bread) | |||||||||
| Holy God Jesus Christ |
Vespers Great and Holy Fri. |
Holy Mystery |
Consecration Transubstantiation |
Receive Prayers |
Receive Procedures |
Divine Body Thurs. after 1st Sun. after Pentecost |
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| Antidoron - Blessed Leavened Qurban (Holy Bread) | |||||||||
| Antidoron | Divine Liturgy - Kissing the cross and receiving the Antidoron | Memorial Service (Jennaz with the "Evlogitaria of the Dead") | |||||||
| Leavened Qurban (Holy Bread) | |||||||||
| Qurban Holy Bread |
Holy Seal | Holy Seal Cut particles Arrangement |
Prothesis (Preparation) |
Prothesis Text Lamb Particle |
Prothesis Text Theotokos Particle |
Prothesis Text Angels Saints Particles |
Prothesis Text Living Particles |
Prothesis Text Dead Particles |
Prothesis Text Holy Eucharist Particles |
| Recipes | Recipe Newton 1 |
Recipe Newton 2 |
Recipe St. Joseph Church |
Recipe Traditional |
Recipe Hints | Recipe Ingredients |
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Leavened Qurban
The Qurban used for Holy Eucharist and the Antidoron is leavened. Leavened means that the bread rises while baking. Yeast is a necessary ingredient for the bread to rise.
Leavened Qurban is used for Holy Eucharist because it symbolizes the living, risen Holy God the Son within the Holy Trinity / Our Lord, God and Savior, Jesus Christ, given to us at the Mystical Supper (Last Super). The Mystical Supper is commemorated during Vespers on Great and Holy Friday. This Vespers includes the Divine Liturgy of Our Father among the Saints Basil the Great and commemorates The Mystical Supper (Last Supper) and institution of Holy Eucharist. The Vespers of Great and Holy Friday is celebrated on Great and Holy Thursday morning.
Ingredients
Yeast
Use "normal" yeast. Do not use "active" yeast or "fast/quick rising" yeast. "Active" yeast and "fast/quick rising" yeast cause the dough to rise too much.
Then, Holy Seal impression is not clear on the bread.
Sugar
Use graduated white sugar. The sugar is needed to activate the yeast.
Warm Water
Use warm water. The water must be between 100 and 110 degrees to activate the yeast. (120 degrees will burn a person.) Use a liquid thermometer to measure the temperature.
The warm water is needed to activate the yeast. Additionally, water is needed to combine the flour and salt into a mass.
Flour Type
Can use any type of flour
- flour made specifically for baking bread
- all-purpose flour
- bleached flour
- unbleached flour
Recommend using only white flour
- Up to 20 percent of the flour can be wheat flour.
- However, many priest /abounas prefer white flour.
Salt
Use table salt. The salt is needed to control the fermentation rate of yeast, to strengthen the gluten protein in the dough, and to improve the flavor. Without salt, bread rises faster and air pockets enlarge where the gluten has broken, allowing holes to form. Additionally, bread made without salt tastes blander.
No fat, oil, and grease
According to Rev. Father / Abouna Mark Malone, no fat can be near Holy Bread. Since oil and grease are by products of fat they can not be used.
Download files
Recipe Hints for Qurban for Holy Eucharist and the Antidoron Word .doc file
Recipe Hints for Qurban for Holy Eucharist and the Antidoron Adobe Acrobat .pdf file
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Melkite Greek Catholic Church Information Center
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O God of all spirits and of all flesh, who have destroyed death, overcome the devil, and given life to the world: grant, O Lord, to the souls of your servants
Bucky and Shirley, who has departed from this life, that it may rest in a place of light, in a place of happiness, in a place of peace, where there is no pain, no
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there is not a man who lives and does not sin : You alone are without sin, your righteousness is everlasting, and your word is true. You are the Resurrection and
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