A Bread Recipe for Lammas7/31/2016
One of my greatest obsessions lately has been baking bread. It is one of those odd domestic activities that is deeply satisfying and impartsa discernible feeling that all is right and well in the world. Whether or not everything is right and well is another thing altogether, but a fresh loaf of bread that you baked yourself as part of a meal brings a profound sense of comfort and security. As it is August Eve and time to celebrate the beginning of the grain harvest, I am sharing this bread recipe so that you, too, may enjoy the comfort that baking bread brings. From the feeling of being in touch with older times when all was made at home and from scratch to the satisfaction of a belly full of good food, I hope this recipe brings you as much comfort and joy as it has been bringing me. This is a no-knead bread that takes about 4 1/2 hours from start to finish. It is really simple in that you mix the ingredients together, let it rise, let it chill in the fridge, and then bake it. Excess dough is stored in the fridge to be used within a week. The recipe makes 4-6 loaves and can be made on a flat pan, baking stone, or in a bread pan. Lammas Bread Recipe9 3/4 cups Flour For flour, you can use all purpose, whole wheat, or a blend of flours. I typically use all purpose flour as I can get it in 50lb bags and make bread dough once or twice a week (my brood of monsters are ravenously hungry lately!) In the bread dough I've got rising right now for Lammas, I've used 8 cups all purpose flour and 1 3/4 cups corn meal, adding also about two teaspoons Cardamom and 1 1/2 teaspoons Caraway Seeds (mostly for a little oomph for Lammas and because the Caraway Seeds will look pretty when it's finished.)
Be sure to make the dough in a large container or pail, as the dough will rise to at least thrice its size. Mix together the dry ingredients and then add the water. The water should be about the same temperature as you would take a bath in -not so hot that it hurts, but fairly warm. Cover with a cloth and allow to rise for two hours. Then place in the fridge for at least two hours. At this point, you can bake your bread whenever -so long as it's within a week. The dough does take on a slightly sour note the longer you wait and the finished bread is denser. I prefer bread made from dough that's sat 2-3 days because of the texture and density. When you're ready to bake, dust your work surface with flour. Dust the top of the dough with flour, too. Lightly grease the pan you'll be baking it on/in and grease your hands, too, to make it easier to grab the dough without getting it stuck to you (because it will be really sticky.) Pull off a good bit of the dough, think about the same size of a softball. I make my loaves on the large side, big family, so I usually pull off a hunk of dough probably twice that size. Larger loaves like that are better made in a bread pan and not on a flat pan or baking stone. Place the dough onto the flour surface and roll it about so that it's evenly coated in flour. Don't worry about kneading. Just get the dough shaped roughly in a circle or oval and place it on or into the pan. Dust the top of the loaf with a bit of flour. Allow the bread to rise. This takes anywhere from 1-3 hours, depending upon the temperature in your home. The bread won't rise so much as it seems to get larger and sort of settle. You'll see this more dramatically in bread baked on a flat pan. You can always cheat and set the bread on top of your stove while the oven preheats. Theoven should be set to 450 degrees. Bake for 20-25 minutes. The top will have a lovely golden brown color to it when done. Allow it to cool before serving. Even though you'll want to eat it right away, it's much easier to cut once it's had a chance to cool. And that's it! Ridiculously easy home baked bread. Blessed Lammas from my family to yours!
Flo Ramos-Dumont 8/2/2016 11:00:33 am That looks absolutely delicious. And adorable as a heart! 💖 Gonna try it as soon as my kitchen drain is fixed tomorrow!! Thanks!! Blessed be! ;) Althaea 8/2/2016 11:42:46 am Thank you so much! The few loaves I've made so far with the cornmeal have turned out wonderfully -little denser, though. I bake probably half the bread I make in that heart pan. lol Best of luck with your baking! :) Comments are closed. | Throwing the BonesGet a Reading Stay Connected
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FAQs
What is the tradition of Lammas bread? ›
On Lammas, the first sheaves of grain were cut, and by that night, the first loaves of bread for the season would have been baked. The word Lammas comes from an Old English phrase that translates to “loaf mass.” In early Christianity, the first loaves of the season were blessed by the church during mass.
What is Lembas bread made of? ›Lembas bread is a type of cake made from silver corn (keep in mind Tolkien was using the term “corn” as a generic term for any cereal grain) native to Aman, The Undying Lands. The Vala Yavanna created it, and the art of creating Lembas was taught to certain elven women.
What does Lammas Eve mean? ›It originated from the fact that on August first of each year, the early English church celebrated the harvesting of the first ripe grain by consecrating loaves made from it - hence, "loaf mass." Shakespeareans will be sure to add that the eve of Lammas is Juliet's birthday, as her nurse tells us in Romeo and Juliet, " ...
What were the Lammas loaves used for? ›The name originates from the word "loaf" in reference to bread and "Mass" in reference to the Eucharist. It is a festival in the liturgical calendar to mark the blessing of the First Fruits of harvest, with a loaf of bread being brought to the church for this purpose.
What is the pagan origin of Lammas? ›The Origin and History of Lammas
In Celtic mythology, Lammas is associated with the god Lugh, a deity representing skill, craftsmanship, and the sun. Lugh's tale speaks of his ultimate sacrifice to ensure the land's prosperity during this season.
The bread was very nutritious, stayed fresh for months when wrapped in mallorn leaves, and was used for sustenance on long journeys. Lembas was light brown on the outside, and the color of cream on the inside. It was made of meal that was baked thin and crisp.
What the heck is fairy bread? ›What, you ask, is Fairy Bread? It's so basic yet so brilliant: white bread smeared with butter or margarine, then liberally covered with rainbow sprinkles and cut into triangles. Artery-clogging, perhaps, but also both visually and sweet-tooth satisfying, it sure beats a Vegemite sandwich.
What is special about Lembas bread? ›For those who don't know, lembas is a special bread made by the elves of the Lord of the Rings series. It's shaped into thin cakes and because of its filling nature it's usually used for sustenance on long journeys. Generally wrapped in Mallorn leaves, not much else is known about the ingredients.
What is braided bread called? ›What Exactly is Challah Bread? Challah is a loaf of braided bread that is made with eggs, flour, yeast, and salt. It is typically pale yellow due to the number of eggs used in its creation.
Where does challah bread come from? ›Challah is the centerpiece ceremonial bread for Ashkenazi Jews—those of us who draw their cultural origins spanning from Eastern Europe to Germany or thereabouts, whose ancestors spoke Yiddish alongside whatever language needed to survive in their home country.
What is another name for Lammas? ›
Wiccans use the names "Lughnasadh" or "Lammas" for the first of their autumn harvest festivals. It is one of the eight yearly "Sabbats" of their Wheel of the Year, following Midsummer and preceding Mabon.
What is the symbol of Lammas? ›Symbols: Corn dollies, wheat, bread, cauldron, corn, herbs, threshing tools (scythe, sickle, etc…)
What does Lammas mean in english? ›Lammas, the conventional name of the Quarter Day which falls on August 1. The Quarter Days—Candlemas (February 2), May Day (May 1), Lammas, and All Saints' Day (November 1)—marked the four quarters of the calendar as observed in the British Isles and elsewhere in northern Europe.
What is the tradition of the harvest loaf? ›Naturally, a celebration of the harvesting of food often involves special feasts or dishes. Bread is often featured. A loaf might be baked into the shape of a wheatsheaf, and on Lammas Day, the first of August, bread baked with freshly picked corn was taken into the local church to be blessed.
What is the folklore about bread? ›The cross on the bun comes from a superstition that marking the bun so would prevent the Devil from getting into the baked goods. In parts of Appalachia, it's important to watch when you slice a loaf of bread for the first time – if you slice through a hole in the bread, it means someone is going to die.
What is the bread used in religious festivals? ›This depends on the region and religion. Many churches in America use communion wafers, actual small, pale wafers made especially for that purpose. Some Protestants use normal unleavened bread, others use wafers. Most Orthodox churches use leavened bread, but not the Armenian Orthodox Church.
What are the symbols of Lammas? ›Symbols: Corn dollies, wheat, bread, cauldron, corn, herbs, threshing tools (scythe, sickle, etc…)