(Lammas) Lugh Bread

Lughnasadh ( Loo-na-sah) Is the beginning of the Harvest Season (August 1st).

Learn more about this Sabbat.

This recipe has been created based of what was available to me, and can be changed based off of the ingredients you have. My oven is also quite fickle, so I adjusted the baking times too. The tastes will vary, but take time with your creation and you will have it down in no time!

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5 cups of Unbleached flour ( Local if you want to make the bread more personal to the holiday)

1 and 3/4 packages of Active dry yeast (Roughly 4 tsp)

1 small dollop of olive oil (for baking pan and dough)

1 and 1/4 cups of warm water

1 and 1/2 tsp of brown sugar

2 1/2 tsp of salt

1 small handful of Herbs de Province (Mixture made up of basil,fennel,marjoram,parsley,rosemary,lavender,tarragon)and Thyme

Any locally gathered honey of your choice (To honor those who provide near you)

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Measuring cups and spoons

Cheese cloth

1 large flat baking pan

2 large bowls

Whisk

Spoon (or if you prefer, your own Kitchen Witch Spoon!)

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Gather your Ingredients
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Mix 2/3 water and all of sugar together in a bowl. Add all of yeast and whisk thoroughly until you see bubbles. Let stand for 7-10 min. Lightly oil a flat pan for the bread to bake on later.
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Sift all of flour and salt together in another bowl. Set Oven to 400 degrees F, set up rack on the 2nd to bottom setting.
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Create a crater in the middle to pour the yeast water.
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Fold flour inwards and gradually add rest of water until a sticky dough has formed.
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Leave the dough for 20 min to let the yeast create air bubbles within. Next, take the dough and knead on a floured surface, take care not to add too much flour. (One pinch and 1/2 should be enough) The combination of additional flour and kneading can affect the density of the bread. Knead a few times ( I count to ten folds) and coat lightly with a bit of olive oil and return to bowl with a cheese cloth to cover it. Let the dough double for about 2 hours. The warming oven should help with yeast expanding. (Warm spaces help rise dough faster than colder spaces)
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Lift the dough out of the bowl and shape the bread in a way you like, without disturbing the bubbles too much. You can cut the dough in sections and braid the dough if you wish for a prettier loaf.
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Add honey on top to help bind the herbs on the bread.
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Add small hand full Herbs de Province and Thyme
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Make sure the herbs stick to the top of bread with the honey
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Make 1/4 inch slices slanting along the length of the loaf
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Bake the bread for 15 min on 400 Degrees F, lower temperature to 350 degrees F and bake for 15-20 mins (Or until golden brown).  To confirm the bread is ready, remove the tray and lift loaf with a tea towel (Be sure to protect your precious hands!) and tap the underside of bread with a spoon. If you hear a hollow sound, it is finished baking. Let loaf sit for at least 30 mins. You can use a temperature meter to pierce the underside and measure the heat within the loaf. Anything below 80 degrees F should be alright to seal up in a bag or cover with a tea towel to use later. Anything higher than 80 F might cause the bread to sweat within the bag and invite mold.
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Enjoy Lugh with your new offering! I find it best toasted with honey, butter or jam. ( In season berries like strawberries, blackberries and blueberries) can add a delightful flavor.  You can store your bread in the fridge if you want to prolong it’s shelf life.
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Any season that has a bread offering, I like to set aside a smaller dough to bake or slice to dress with flower petals, lavender, mint, and milk for the Fae and/or Gods and Goddesses for the occasion. Giving back to those we receive our seasons from is one the most fun ways to celebrate!

 

Resources:

This is an original recipe by the Author.

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