Lughnasadh ~ Lammas, August 1st in the Northern Hemisphere and February 1st in the Southern Hemisphere, is one of four Gaelic festivals and marks the beginning of harvest season and corresponds with other harvest festivals such as the Welsh festival Gwy Awst, also known as Gathering Day. It also marks the halfway point between Summer Solstice, Litha, and Autumn Equinox, Mabon, and honours the Celtic Sun God Lugh as August is Lugh sacred month.
The days are beginning to grow shorter and the sun is beginning to wane and the darker days of winter are calling. As we gather and reflect over the past months, think fulfillment, abundance and giving thanks during this time as harvest season already holds the seeds for future harvests.
Other festivals celebrated around this time are: Lammas/Loaf Mass Day (Christian), Calan Awst (Welsh) and Puck Fair (Irish, August 10 - 12th, 16th Century), International Friendship Day (August 2nd), International Day of the World's Indigenous Peoples (August 9th), International Lefthanders Day (August 13th) and the Assumption of Mary (August 15th).
Making a whole wheat bread such as Graham Bread to celebrate Lughnasadh is perfect as it symbolizes abundance, growth and the beginning of the harvest season. This bread is succulently spongy and dense with an unmistakable robust flavour.
Graham Bread (Whole Wheat Bread)
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1 1/2 cups graham flour or sprouted whole wheat flour
1/2 cup steel cut Irish oats
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon salt
2 tablespoons brown sugar
1/4 cup molasses
1 3/4 cups buttermilk
1/4 cup melted butter, slightly cooled
1 beaten egg
Preheat the oven to 350ºF (180ºC). Grease and flour a 2 lbs. loaf baking tin and line the bottom with baking parchment.
In a large bowl combine the flour, Irish oats, baking soda, baking powder, salt and brown sugar. Whisk together until well combined.
In another bowl add the molasses, buttermilk, melted butter and egg. Whisk together and then add to the flour mixture, stirring the liquid ingredients into the dry ingredients, mixing quickly and well. Pour the mixture into the prepared loaf tin and sprinkle the top with Irish oats.
Bake in the preheated oven until edges pull away from the pan and it is golden brown, approximately 30 to 40 minutes. Allow to rest for a few minutes in the tin before gently removing and allowing to cool on a wire rack.