Lughnasadh ~ Lughnasa ~ Lammas, August 1st in the Northern Hemisphere and February 1st in the Southern Hemisphere, is one of four fire festivals in the Celtic year 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 because in Irish mythology Lughnasadh was founded by Lugh. According to Lugh's mythology it's a funeral feast and a day of athletic competition also known as funeral games, which commemorates the death of an earth goddess.
The days are beginning to grow shorter and the sun is beginning to wane and the darker days of autumn and winter are calling. As we gather and reflect over the past months, think fulfillment, abundance and giving thanks while expressing gratitude for nature's abundance and the nurturing spirit of the land. The first harvest emphasizes kindness and generosity.
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).
This moist and abundant bran loaf is a substantial way to honour Lugh, Lughnasadh and the beginning of harvest season, especially served with butter and marmalade.
Happy Lughnasadh!
Golden Raisin Bran Loaf
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2 cups wheat bran
2 cups whole wheat flour
1 teaspoon baking powder
1/4 teaspoon salt
1 teaspoon ground cinnamon
1/4 teaspoon freshly grated nutmeg
1 cup dark brown sugar, packed
1 1/2 cups golden raisins
2 cups buttermilk
extra wheat bran, sprinkling on top
pumpkin seeds, sprinkling on top
Lightly grease and flour a 3 lb. loaf tin or two 2 lb. loaf tins and line the bottom with parchment paper. Set aside.
In a large bowl combine the wheat bran, whole wheat flour, baking powder, salt, ground cinnamon, grated nutmeg, brown sugar and raisins. Stir together.
Add the buttermilk and stir until the batter comes together. If the batter is a bit dry add a bit more buttermilk, 1 to 2 tablespoons at a time. Once the batter is thick and sticky and mixed together, cover and let stand for 15 to 20 minutes.
While the batter is resting, preheat the oven to 350ºF (180ºC).
Spoon the batter into the prepared loaf tin, lightly sprinkle wheat bran and pumpkin seeds on top and bake for 30 to 40 minutes or until a toothpick inserted into the centre comes out clean. Serve with butter and marmalade.