“Lammas / Lughnasadh Bread Recipes”

Covenstead Bread

Ingredients

3/4 cup Water
1/2 cup Honey
1/2 cup finely chopped Citron
1/2 cup Sugar
2 tablespoons Anise Seeds
2 1/3 cups Flour
1 1/2 teaspoons Baking Soda
1 teaspoon Nutmeg
1 teaspoon Cinnamon
1 teaspoon Allspice

Use for: Lammas
Source: Recipes for a Pagan Soul

Directions

Mix all the dry ingredients in a large bowl. Add the peanut butter and the honey to the hot milk and stir to combine. Cool milk mix until it reaches 115ºF. Stir milk mix into flour mix.

Bring the water to a boil in a saucepan. Add honey, citron, sugar, anise seeds. Stir until the sugar completely dissolves and then remove from heat.
Sift together flour, baking soda, salt, and spices, and fold into the hot honey mixture.
Turn the batter into a well-greased 9 X 5 X 3-inch loaf pan and bake in a preheated 350-degree oven for one hour. Turn out on a wire rack to cool. 

Lammas / Lughnasadh Bread

Ingredients

2 cups whole wheat flour
2 cups bread flour, plus more if needed
1/4 cup toasted sesame seeds
2 tablespoons active dry yeast
2 1/2 teaspoons salt
2 cups milk, scalded
3 tablespoons smooth peanut butter
3 tablespoons honey

Directions

Mix all the dry ingredients in a large bowl. Add the peanut butter and the honey to the hot milk and stir to combine. Cool milk mix until it reaches 115ºF. Stir milk mix into flour mix.

Knead for 15 minutes, adding more flour if necessary to make a smooth, elastic dough. Oil the dough's surface, then cover with plastic or a damp towel. Let it rise in a warm spot until double.

Punch down, then shape into 2 rectangle loaves or one large wreath. Let rise again until doubled. Bake at 375ºF until golden; it should make a hollow sound when tapped.

Yield: 1 large or 2 regular-sized loaves