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 ~ Lammas ~ Ale 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 and Autumn Equinox 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) 

The recipe is an adaptation however it is an easy way to make bread using only a few ingredients and ale. Delicious with a meal or shared on it's own served with herbed butter, this can also be made during Midsummer, although I thought it would be just as good to celebrate Lughnasadh.   

Ale to the Gods Bread

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3 cups unbleached all purpose flour

3 teaspoons baking powder

1 1/2 teaspoons salt

2 tablespoons sugar

12 ounce bottle of ale

1/2 cup butter, melted

dried dill (optional)

Preheat oven to 350ºF (180ºC)

Mix all the dry ingredients together in a large bowl and slowly add in the ale, stirring clockwise. Put the batter into three 6 inch x 3 inch loaf pans or two larger ones. Drizzle the butter on top of each loaf and sprinkle with dill, if desired. Bake for 50 minutes or until a toothpick inserted comes out dry. 

Harvest Spread

Celebrating Mabon or Autumn... Autumn Equinox is a delight. There are many things one can make or do and share to give thanks to the fruits of the earth during the cooler months ahead. This Harvest Spread is one of many delicious recipes you can create to celebrate.    

Harvest Spread

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1 cup tart apple, cored and finely diced

1 cup celery, finely chopped

1 cup sharp cheddar cheese, grated

2 pkgs (80z each) cream cheese bricks

1 tablespoon mayonaise

1 tablespoon sugar

1/2 teaspoon cinnamon

1 cup chopped pecans or walnuts

Prepare the ingredients as stated. Place all the ingredients in to a large bowl. Mix with a wooden spoon until blended. Refrigerate for several hours before serving. Serve with crackers and rustic  slices of bread or spread on toast. 

Food Photo of the Day ~ Lughnasadh

August 1st marks the beginning of harvest and with that comes, Lughnasadh, a Gaelic festival, traditionally held halfway between the summer solstice and autumn equinox, focusing on the gifts of summer and the bounty of the earth... reaping what was sowed. I decided to bake some bread; as baking a loaf of bread honours the first grain harvest. There are other things you can do to celebrate and mark this festival such as light a candle, connect with nature and include the fruit, herbs and or vegetables grown from your garden to your meal. Of course these are modest ways, and may easily be done on your own, to enjoy and celebrate Lughnasadh.   

Hope everyone is staying cool despite the temperatures and enjoying the weekend! - JD    

My Garden

We have a garden. Not a lot is planted there, three different types of tomato plants, one rhubarb and two rows of radishes. It was planted late about midsummer and trying to be diligent did seem cumbersome. Except for the rhubarb, which stalks pointed every which way, the tomatoes and radishes seemed a bit shy. Yesterday we checked on our little garden and this is what we found... 

Three very lovely cherry tomatoes and more are on the way. I am sure these are bursting with flavour! 

One radish that went straight into the salad I was making for dinner last night.   

Two very green tomatoes which can be ripen by placing them on a window sill which gets loads of sun. 

Next year I would like to plant earlier and extend the garden so other vegetables may be planted. Regardless of it being planted late we still managed to reap some positive benefits from the garden. The tomato plants are still going strong. The radishes could still produce a few more. As for the rhubarb... it's still wild as ever. How does your garden grow? -JW