Making Liturgical bread

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ConstantineTG

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Okay, so now that I’m into making prosphora, I’m wondering how to make the other bread used for Liturgies (Litya, Artos, etc.)

Anyone care to share recipes?
 
You can make that bread for home, but not for Consecration.

Canon law requires:

ARTICLE 3: THE RITES AND CEREMONIES OF THE EUCHARISTIC CELEBRATION

Can. 924 §1 The most holy Sacrifice of the Eucharist must be celebrated in bread, and in wine to which a small quantity of water is to be added.

§2 The bread must be wheaten only, and recently made, so that there is no danger of corruption.

** Redemptionis Sacramentum** THE PROPER CELEBRATION OF MASS
  1. The Matter of the Most Holy Eucharist
[48.]**** The bread used in the celebration of the Most Holy Eucharistic Sacrifice must be unleavened, purely of wheat****, and recently made so that there is no danger of decomposition.[123]** It follows therefore that bread made from another substance, even if it is grain, or if it is mixed with another substance different from wheat to such an extent that it would not commonly be considered wheat bread, does not constitute valid matter for confecting the Sacrifice and the Eucharistic Sacrament**.[124]** It is a grave abuse to introduce other substances, such as fruit or sugar or honey, into the bread for confecting the Eucharist.** Hosts should obviously be made by those who are not only distinguished by their integrity, but also skilled in making them and furnished with suitable tools.[125]
 
Trishie said:
You can make that bread for home, but not for Consecration.

Canon law requires:

ARTICLE 3: THE RITES AND CEREMONIES OF THE EUCHARISTIC CELEBRATION

Can. 924 §1 The most holy Sacrifice of the Eucharist must be celebrated in bread, and in wine to which a small quantity of water is to be added.

§2 The bread must be wheaten only, and recently made, so that there is no danger of corruption.

** Redemptionis Sacramentum** THE PROPER CELEBRATION OF MASS
  1. The Matter of the Most Holy Eucharist
[48.]**** The bread used in the celebration of the Most Holy Eucharistic Sacrifice must be unleavened, purely of wheat****, and recently made so that there is no danger of decomposition.[123]** It follows therefore that bread made from another substance, even if it is grain, or if it is mixed with another substance different from wheat to such an extent that it would not commonly be considered wheat bread, does not constitute valid matter for confecting the Sacrifice and the Eucharistic Sacrament**.[124]** It is a grave abuse to introduce other substances, such as fruit or sugar or honey, into the bread for confecting the Eucharist.** Hosts should obviously be made by those who are not only distinguished by their integrity, but also skilled in making them and furnished with suitable tools.[125]
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You are quoting the rules for the Latin rite. This is the Eastern Catholicism forum.
 
You can make that bread for home, but not for Consecration.
“Prosphora has several names according to the liturgical language you are using, and is the bread used for Holy Communion. It is made from only pure white flour, water, **yeast **and salt - no other ingredients are allowed”.

This is incorrect, because yeast is not permitted and is not proper matter for Consecration. It has to be unleavened bread made with wheat and water only.

Canon law requires:
ARTICLE 3: THE RITES AND CEREMONIES OF THE EUCHARISTIC CELEBRATION

Can. 924 §1 The most holy Sacrifice of the Eucharist must be celebrated in bread, and in wine to which a small quantity of water is to be added.

§2 The bread must be wheaten only, and recently made, so that there is no danger of corruption.

** Redemptionis Sacramentum** THE PROPER CELEBRATION OF MASS
  1. The Matter of the Most Holy Eucharist
[48.]**** The bread used in the celebration of the Most Holy Eucharistic Sacrifice must be unleavened, purely of wheat****, and recently made so that there is no danger of decomposition.[123]** It follows therefore that bread made from another substance, even if it is grain, or if it is mixed with another substance different from wheat to such an extent that it would not commonly be considered wheat bread, does not constitute valid matter for confecting the Sacrifice and the Eucharistic Sacrament**.[124]** It is a grave abuse to introduce other substances, such as fruit or sugar or honey, into the bread for confecting the Eucharist.** Hosts should obviously be made by those who are not only distinguished by their integrity, but also skilled in making them and furnished with suitable tools.[125]
 
Trishie said:
You can make that bread for home, but not for Consecration.
“Prosphora has several names according to the liturgical language you are using, and is the bread used for Holy Communion. It is made from only pure white flour, water, **yeast **and salt - no other ingredients are allowed”.

This is incorrect, because yeast is not permitted and is not proper matter for Consecraton. It has to be unleavened bread.

Canon law requires:

ARTICLE 3: THE RITES AND CEREMONIES OF THE EUCHARISTIC CELEBRATION

Can. 924 §1 The most holy Sacrifice of the Eucharist must be celebrated in bread, and in wine to which a small quantity of water is to be added.

§2 The bread must be wheaten only, and recently made, so that there is no danger of corruption.

** Redemptionis Sacramentum** THE PROPER CELEBRATION OF MASS
  1. The Matter of the Most Holy Eucharist
[48.]**** The bread used in the celebration of the Most Holy Eucharistic Sacrifice must be unleavened, purely of wheat****, and recently made so that there is no danger of decomposition.[123]** It follows therefore that bread made from another substance, even if it is grain, or if it is mixed with another substance different from wheat to such an extent that it would not commonly be considered wheat bread, does not constitute valid matter for confecting the Sacrifice and the Eucharistic Sacrament**.[124]** It is a grave abuse to introduce other substances, such as fruit or sugar or honey, into the bread for confecting the Eucharist.** Hosts should obviously be made by those who are not only distinguished by their integrity, but also skilled in making them and furnished with suitable tools.[125]
Click to expand...
You are quoting the rules for the Latin rite. This is the Eastern Catholicism forum.
 
My apologies,
however it is a reminder, I guess, to any Latin Rite person who may not be aware of what is requisite. I’ve seen bread with honey admixed in a Roman rite church, a practice that persisted for a time.
 
Trishie said:
You can make that bread for home, but not for Consecration.
“Prosphora has several names according to the liturgical language you are using, and is the bread used for Holy Communion. It is made from only pure white flour, water, **yeast **and salt - no other ingredients are allowed”.

This is incorrect, because yeast is not permitted and is not proper matter for Consecration. It has to be unleavened bread made with wheat and water only.

Canon law requires:
ARTICLE 3: THE RITES AND CEREMONIES OF THE EUCHARISTIC CELEBRATION

Can. 924 §1 The most holy Sacrifice of the Eucharist must be celebrated in bread, and in wine to which a small quantity of water is to be added.

§2 The bread must be wheaten only, and recently made, so that there is no danger of corruption.

** Redemptionis Sacramentum** THE PROPER CELEBRATION OF MASS
  1. The Matter of the Most Holy Eucharist
[48.]**** The bread used in the celebration of the Most Holy Eucharistic Sacrifice must be unleavened, purely of wheat****, and recently made so that there is no danger of decomposition.[123]** It follows therefore that bread made from another substance, even if it is grain, or if it is mixed with another substance different from wheat to such an extent that it would not commonly be considered wheat bread, does not constitute valid matter for confecting the Sacrifice and the Eucharistic Sacrament**.[124]** It is a grave abuse to introduce other substances, such as fruit or sugar or honey, into the bread for confecting the Eucharist.** Hosts should obviously be made by those who are not only distinguished by their integrity, but also skilled in making them and furnished with suitable tools.[125]
Click to expand...
Hi! You must be lost 😃

This is the Eastern Catholic Forum. In the Eastern Rites we use bread in Liturgy for more than just Communion. We have bread to be blessed for Great Feasts and this is shared among the faithful in the church. There’s also a practical reason for it, since Great Feasts normally are accompanied by fasting, its good to feed the people after they have received Communion, in the context of the Liturgy. Also having the bread gives

Also, yeast is allowable matter in the Eucharist, even in the Latin Rite. In extreme circumstances, leavened bread is allowed. But it is Liturgical Abuse to use it under normal circumstances. The opposite is true in the Byzantine Rite, where leavened bread is the normal bread used. I’m not sure though if there is such a thing as extreme cases where unleavened bread is used.
 
Trishie said:
My apologies,
however it is a reminder, I guess, to any Latin Rite person who may not be aware of what is requisite. I’ve seen bread with honey admixed in a Roman rite church, a practice that persisted for a time.
Click to expand...
The bread used for Artos and Litya are not consecrated, so it can have different kinds of ingredients. The are just blessed.
 
My apologies once again! again. I should always check the Forum when doing a search on unread posts.

However, having been in Roman Catholic parish where incorrect bread was used for a while, mine wasn’t an entirely illegitimate concern. Again I do apologise.
 
Trishie said:
My apologies once again! again. I should always check the Forum when doing a search on unread posts.

However, having been in Roman Catholic parish where incorrect bread was used for a while, mine wasn’t an entirely illegitimate concern. Again I do apologise.
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No worries. I’m more than happy to share info if people would like to learn more. 😉 👍

I’d love to make bread for a Latin Rite parish as well. I think I have the technique down that I can prevent (or limit) leavening on a bread (which happens naturally in the air). If someone wants me to make one that looks more like little pieces of pita bread.

I am about to start making Communion bread (prosphora) for our parish. But I would also like to learn how to make the other bread used in our Liturgies.
 
ConstantineTG said:
No worries. I’m more than happy to share info if people would like to learn more. 😉 👍

I’d love to make bread for a Latin Rite parish as well. I think I have the technique down that I can prevent (or limit) leavening on a bread (which happens naturally in the air). If someone wants me to make one that looks more like little pieces of pita bread.

I am about to start making Communion bread (prosphora) for our parish. But I would also like to learn how to make the other bread used in our Liturgies.
Click to expand...
Growing up a protestant, we had a lady in our church who used to make the unleavened bread for “communion”. It was horrible stuff, really hard and broken into little pieces. Do Eastern Catholics also use kollyva for panikhidas?
 
OrthodoxJosh said:
Growing up a protestant, we had a lady in our church who used to make the unleavened bread for “communion”. It was horrible stuff, really hard and broken into little pieces. Do Eastern Catholics also use kollyva for panikhidas?
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I’ve never seen it done in our parish. Maybe with others. Practices vary because it depends on the ability of the parish to do certain things.
 
OrthodoxJosh said:
Growing up a protestant, we had a lady in our church who used to make the unleavened bread for “communion”. It was horrible stuff, really hard and broken into little pieces. Do Eastern Catholics also use kollyva for panikhidas?
Click to expand...
We’ve had koliva at a couple of funerals and a few other times. When made well, it’s tasty and nutritious, but hard to eat. Still, it’s a wonderful reminder that life is often hard, but good for us and tasty at the same time. Likewise, salvation is hard, but worth the effort.
 
OrthodoxJosh said:
Growing up a protestant, we had a lady in our church who used to make the unleavened bread for “communion”. It was horrible stuff, really hard and broken into little pieces. Do Eastern Catholics also use kollyva for panikhidas?
Click to expand...
At the Russian Catholic parish near Los Angeles we also have koliva for pakikhidas. Not exactly my favorite dish, but I will always have some and think of the person(s) we just prayed for.
 
Symeon said:
At the Russian Catholic parish near Los Angeles we also have koliva for pakikhidas. Not exactly my favorite dish, but I will always have some and think of the person(s) we just prayed for.
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Maybe you should look into the recipes of the Greeks in making Kolyva. It is wonderful if its made correctly. I love Kollyva!
 
OrthodoxJosh said:
Maybe you should look into the recipes of the Greeks in making Kolyva. It is wonderful if its made correctly. I love Kollyva!
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“Is come from the Greek!” Mr. Portokalos. 😃

I love it, too.

Well, I got the recipe I used from a Greek parishioner, but it was basically the same as those I found on line. I don’t remember not liking it when I’ve had it at the Russian Orthodox church, or when other people in my parish, usually our clergy, have made it.

I’m thinking maybe the powdered sugar on the top is more a Greek thing than a Russian thing, but I really haven’t had koliva in enough different churches to know if it’s just a parish preference or a Greek v Russian thing. I did put powdered sugar on top and used Jordan almonds as you can see in that picture.

Sometimes the powdered sugar is applied through a stencil and the results can be very lovely.

See also: Kolyva At a confectioner’s shop outside the gates of the cemetery

Google “kolyva” and scroll down to “Images for kolyva - Report images”

These images came from there:
 
Aramis said:
We’ve had koliva at a couple of funerals and a few other times. When made well, it’s tasty and nutritious, but hard to eat. Still, it’s a wonderful reminder that life is often hard, but good for us and tasty at the same time. Likewise, salvation is hard, but worth the effort.
Click to expand...
It seems that perhaps the kolyva you had may not have been soaked or cooked long enough. Properly prepared kolyva should not be hard to eat at all. It may be an acquired taste for your average American, but it is soft and not difficult to eat.

Fr David Straut
 
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