Ostara ~ Spring Equinox ~ Ostara Bread

 

Ostara is the celebration of the Spring Equinox and is usually celebrated between March 20th and the 23rd. The sun is gaining more strength and the days are becoming longer and warmer. It is about fertility, balance and new life. During this time the ground begins to defrost and seeds are stirring beneath the ground, bees are awakening from hibernation and the sounds of birds fill the air. 

It is also a time to celebrate the Goddess of Spring and Dawn, Eostre, for which the Spring Equinox celebrations are named after and as legend has it transformed a bird into a hare and the hare responded by laying coloured eggs. 

Other celebrations and dates of note are: St. David's Day (March 1st, Wales), International Women's Day (March 8th), Holi (March 8th, Hindu), St.Patrick's Day (March 17th, Irish), Mothering Sunday (March 19th, UK), World Down Syndrome Awareness Day (March 21st) and Rama Navami (March 28th, India). 

Baking with honey is essential especially during Ostara, as it celebrates the awakening of bees and the plant life they so readily rely on in order to make their honey. Balance is key during this time and scoring the bread represents the two halves of the Equinox, as night and day are of equal length and in equilibrium. 

Ostara Bread

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3 cups white bread flour

1/2 cup ground almonds, optional

1 teaspoon baking soda

500ml buttermilk

3 tablespoons honey

juice of 2 lemons 

1 egg, for glazing 

brown sugar, for sprinkling

Preheat oven to 350ºF (180ºC) and line a baking tray with baking parchment paper. 

In a large bowl blend together the flour, ground almonds and baking soda. Make a well in the centre and pour the buttermilk, honey and lemon juice. Mix together using a wooden spoon or your clean hands if you prefer, until a dough forms. 

Turn the dough onto a lightly floured board or surface and pat into a circle. Place on the prepared baking tray. With a sharp knife lightly score the bread, down the middle, into two halves. Glaze with the beaten egg and sprinkle with sugar. Bake in the preheated moderate oven for 20 to 25 minutes or until bread is golden brown.