Lughnasadh, August 1st, is the Gaelic festival marking the beginning of harvest season and honours the first grain and first loaf and fruits of the season. The days are beginning to grow shorter as we celebrate the Celtic Sun God, Lugh and the Goddess, Tailtiu. August is Lugh's sacred month as he initiated great festivities in honour of his mother during this time. Think fullness, fulfillment and abundance as they are present at harvest which already holds the very seeds for future harvests.
With the sun beginning to wane, activities of growth are slowing down and darker days of winter and reflection are calling. It is a time for gathering and reflecting back over the past months and appreciate the progress and growth while also giving thanks for what you have.
Herbs and grains associated with Lughnasadh or Lammas are wheat, barley, corn, oats and rye. Mint, meadowsweet, sunflowers and Calendula are also represented as well as blackberries and all berries, grapes and pears. Colours are of green, gold, yellow, red and deep shades of orange.
Things you may do in solitude or with family and friends to celebrate are: bake bread or berry pies, make corn dolls and harvest knots, dance, light candles in festival colours, create a harvest jar, make a crown of flowers, harvest herbs, play games and sports, share a feast and collect seeds for future harvest.
This buttermilk bread is a delightful way to honour and celebrate Lughnasadh.
Buttermilk Bread for Lughnasadh
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2 cups unbleached all purpose flour
1 cup whole wheat flour
1 teaspoon baking soda
pinch of salt
sprouted seeds, optional
500ml buttermilk
1 egg, beaten
poppyseeds for decorating
Preheat oven to 350ºF. Line a baking tray with baking parchment paper.
In a large bowl, place the flour, whole wheat flour, baking soda, pinch of salt and sprouted seeds, if using. Whisk to combine. Make a well in the centre and pour in the buttermilk. Mix well with a wooden spoon until the dough feels springy. If the dough feels sloppy just add a bit more flour. Turn out on to a floured surface and pat until you have formed a round shape. Place on the prepared baking tray and take a sharp knife and score into eight sections, one for each festival. Brush the top with the beaten egg and sprinkle generously with poppyseeds.
Bake for 20 to 25 minutes in the preheated oven or until the bread has changed to a golden brown colour and sounds hollow when you tap it on the bottom. Cool completely on a wire rack before tying a Lughnasadh coloured ribbon around the loaf.