Authentic traditional recipe for a hut from the fathers on Mount Athos. Easy step-by-step recipe. Instructions: Boil the wheat, so that it does not become a porridge. Strain it and spread it on a clean towel to drain its water. Put in a pan all the ingredients (except for the powdered sugar) and mix them. Place them on a platter and press them over with a baking paper. Cover it with sugar. If koliva is for memorial, form a cross with cinnamon or almond or pomegranate seeds. If it is for the celebration of a saint, create the form of the saint with cinnamon or natural colors.
Wash the wheat from the previous night and put it in cold water with a little salt in a saucepan to soak. In the morning, rinse the wheat and boil it for 40 minutes. Drain well in the strainer and keep the porridge in bowl. Spread it in a towel and let it dry. Rinse the raisins and dip them for 3 minutes in warm water to soften them. Strain them and dry them in a towel. Then, put the dried wheat and dried raisins in a deep bowl and add one by one the ingredients, except for the breadcrumbs and the sugar.
Mix all together and bake in a preheated oven at 200 degrees for about an hour...
In a kneading bowl, we sift the flour and then we add the salt, the yeast, the cinnamon, the cloves and the cardamom. We use some lukewarm water to knead them well and in the end we keep a big piece of dough shaped like a punch. In the rest of the dough, we add the olive oil, the raisins, the walnuts and the almonds which must be cut in quarters.
We dilute the sugar in the oil, we pour the orange juice in which we have already diluted the bicarbonate soda and then we add the rest of the ingredients. Finally we add the floured currants. We bake the currant bread in a medium temperature.
Mix all the ingredients well and spread them in a regular family baking tin of the cooker and bake this mixture in a warm up oven in 200 degrees for an hour ( perhaps a few more minutes will be needed).You can also use raising flour but in this case you shouldn’t use the baking powder and the bicarbonate soda.
Overnight \"grab\" the yeast in some lukewarm water and flour (to be like porridge) in a bowl, which cover with a clean towel and leave in a warm place to rise. In the morning, sift the flour into a bowl, make a well in center and pour in batter with yeast. (If you make bread with yeast, you do not have to prepare overnight.
In Mount Athos, before we start kneading the holy bread, we light on the candle with icons of the Virgin Mary and the Saint\'s of the Monastery, located in \"prosforeio\". THe candle will burn until the the holy bread go out from the oven.The priest is coming censes and reads a special prayer. The kneaders chant hymn of St. Tychonas, bishop of Amathus (see hagiography, June 16).Then, as they knead, chant the greetings to Virgin Mary.
