Wafer vessel with enamel Description
The Eastern Orthodox Church continues the ancient practice of using leavened bread for the Eucharist. Thus, the sacramental bread symbolizes the Resurrected Christ.
The baking may only be performed by a believing Orthodox Christian in good standing — having preferably been recently to Confession, and is accompanied by prayer and fasting. Before baking, each loaf is formed by placing two disks of dough, one on top of the other, and stamping it with a special liturgical seal. The prosphora should be fresh and not stale or moldy when presented at the altar for use in the Divine Liturgy. Often several prosphora will be baked and offered by the faithful, and the priest chooses the best one for the Lamb (Host) that will be consecrated. The remaining loaves are blessed and offered back to the congregation after the end of the Divine Liturgy (Eucharist); this bread is called the Antidoron (Greek: αντίδωρον, antídōron), i.e. a "gift returned", or "in place of the Gifts".
The baking may only be performed by a believing Orthodox Christian in good standing — having preferably been recently to Confession, and is accompanied by prayer and fasting. Before baking, each loaf is formed by placing two disks of dough, one on top of the other, and stamping it with a special liturgical seal. The prosphora should be fresh and not stale or moldy when presented at the altar for use in the Divine Liturgy. Often several prosphora will be baked and offered by the faithful, and the priest chooses the best one for the Lamb (Host) that will be consecrated. The remaining loaves are blessed and offered back to the congregation after the end of the Divine Liturgy (Eucharist); this bread is called the Antidoron (Greek: αντίδωρον, antídōron), i.e. a "gift returned", or "in place of the Gifts".
Wafer vessel with enamel Additional Information
| Made in | Greece |
|---|---|
| Size (cm) | 32x44 |
Related Products
My Cart
You have no items in your shopping cart.
Compare Products
You have no items to compare.
Send page
