Foods for Lughnasadh

Lughnasadh is also called Lammas, meaning Loaf Mass. As you have learned from reading about the Pagan Sabbat of Lughnasadh, this is the time of the first harvest. Corn* has ripened in the fields and is ready to be brought in.

In the modern calendar the feast of Lughnasadh falls on August 1st, but at one time would have fallen when the grain was read to be harvested, regardless of the calendar date.

*In old Britain all grains were called corn

 

 

Some of the foods which would be in season this time of year include:

Vegetables

beetroot
broad beans
broccoli
carrots
chillies
courgettes
cucumber
fennel
french beans
onions
peas
potatoes (maincrop)
radishes
rocket
runner beans
turnips
watercress

 

Fruits

bilberries
blackberries
blueberries
gooseberries
raspberries
redcurrants
strawberries
tomatoes

 

Meat and Fish

lamb
chicken
rabbit
crab
mackerel
plaice
scallops
sea trout

Of course, what foods are in season will vary locally.

Check out what foods are in season in your home State at Cooking with NanLT.

Bread has been called the staff of life. Every culture around the world has its breads, made from native flours, which have sustained its peoples for centuries. The earliest evidence of bread making has been found in paleo-lithic archaeological sites.

Rituals regarding the eating and use of bread have been created as well around the world and are in use still today. Families "break bread" to give thanks, to welcome guests, and to begin a meal. People are served bread at the beginning of a meal even today for this reason.

I've made my own bread a few times, both by hand and in a bread maker. It can be a very rewarding experience.
You could even try braiding your loaf using the method shown above.

Nothing beats the smell of fresh-baked bread coming out of a hot oven.

Making Bread by Hand

Ingredients
1 liter water
4 tablespoons oil
palmful salt
handful sugar
1 dried yeast sachet
Bread flour

Method
Combine all ingredients except the flour in a large bowl.
Add enough flour to absorb the liquid and make a pliable dough.
Knead well, adding more flour as needed.
Cover with a clean tea towel and leave to rise until doubled in size.
Punch down and knead again.
Form into loaves or rolls as desired.
Cover with a clean towel and leave to rise again until doubled in size.

Bake at 375F/Gas mark 6-7 until browned and it makes a hollow sound when thumped on the bottom.

Bread-Maker Recipe

Ingredients
1 pound/500gm flour
300ml water
1 dessertspoon (2 teaspoons) sugar
1 dessertspoon (2 teaspoons) oil
1 teaspoon salt
1 packet dried yeast

Method
Place ingredients in the breadmaker in the order listed
Note: Your breadmaker instructions may vary, so check the manual
Water and oil
Half the flour
Sugar and salt
Remainder of flour
Yeast

Turn the breadmaker on, following the manual instructions, to make a 1 pound loaf.

Note: If you are using a high proportion of whole grain flours, use the quick-loaf setting as otherwise the loaf can be too tough.

I will use a combination of flours, such as 250gm white bread flour and 250gm whole meal or granary flour.

Bread Art Print
Frank Staub
Buy at AllPosters.com
Framed   Mounted