Lughnasadh ~ Lammas ~ Wheaten Biscuits

 

Lughnasadh ~ 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: Lúnasa (Irish), Lùnastal (Scottish Gaelic), 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), the Assumption of Mary (August 15th), Buwan ng Waka (Language Month, Philippines) and South Asian Heritage Month (United Kingdom, July 18th to August 17th).

Wheaten Biscuits honour and mark the beginnings of the harvest season perfectly, with a warm sturdy flavour and their crunchy buttery texture of oats and poppyseeds. Happy Lughnasadh, Lammas and first harvest! 

Wheaten Biscuits

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1 1/2 cups (175 g) whole wheat flour

4 tablespoons rolled oats

1 teaspoon baking powder

1/2 teaspoon salt

2 tablespoons sugar

2 teaspoon poppyseeds

1/2 cup (1 stick/100g) unsalted butter, cubed

3 tablespoons milk

2 tablespoons cold water

Preheated oven to 400ºF (200ºC) and line a baking tray or two with parchment paper.

Add the flour, oats, baking powder, salt, sugar and poppyseeds to the bowl of a food processor. Pulse all the ingredients together a few time to combine.

Add the cold cubed butter to the food processor and blitz until you have a coarse meal consistency. Keep the food processor running as you drizzle in the milk. Then drizzle in the cold water. You want the biscuit dough to just come together. 

Turn the dough out onto a lightly floured surface and just give it a few quick squeezes to bring everything together. Pat and then using a floured rolling pin, roll the dough out to about 4mm thick, then use a 2 to 3 inch round cutter to cut out as many rounds as you can. Use an offset spatula to help lift the cut rounds off the surface and transfer them to the prepared baking tray. Re-roll any scraps of dough to cut out more biscuits. 

Bake for 10 to 12 minutes or until the edges have turned light brown. Allow the biscuits to cool on the baking tray for a few minutes before transferring them to a wire rack to cool completely. Serve with fresh fruit, cheese, butter or jam.

Lughnasadh ~ Lammas ~ Graham Bread

 

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. 

Lughnasadh ~ Buttermilk Bread

 

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.