October 28, the commemoration day of the icon of the Mother of God “The Multiplier of Wheat,” the monastery’s bakers celebrate their patronal feast.

Before they begin baking a new batch of bread, the sisters who carry out the obedience in the bakery pray before this icon.

The sisters on baking obedience were prayerfully remembered during the liturgy at Proskomedia and the Litany of Thanksgiving.

The Diveyevo monastery’s bakery produces white, rye, and “Borodinsky” spiced rye bread. The brewer’s yeast is the only kind of yeast used by the bakery.

A batch of one hundred and forty loaves of bread is baked daily for the needs of a large monastic family.

Two sisters of the monastery carry out the obedience in the bread-making shop. They begin with making the dough starter in the evening leaving it overnight in a warm place. The next morning, they add the rest of the ingredients.

Once the dough starter rises, it is time to finish making the dough. This is when the dough kneading begins. Two kneading machines are there to assist the sisters during this process. The important part of the baking procedure is proofing when the dough is getting ready for baking. It usually takes anywhere between 1.5 to 3 hours.

Next, the sisters place the bread pans in the ovens for an hour. After baking, the fragrant and steaming loaves are placed on cooling racks to “rest”. The next day, they reach the tables of the monastery’s refectory.