Lammas Bread

Lammas Bread

2 cups warm milk

2 packages dry yeast

1 tsp salt

1/2 cup honey

1/4 cup brown sugar

Mix together in a large bowl, cover and set in a warm place until doubled (about 30 minutes).

Add the following:

 

3 Tbs softened butter

2 cups unbleached white flour

Stir until bubbly.

Mix in the following:

1 cup rye flour

2 cups whole wheat flour

With floured hands, turn the dough onto a floured surface and gradually knead in more white flour until the dough is smooth and elastic.

Place the dough in a large greased bowl, turning once so that the dough is greased, cover with a cloth and set in a warm place until it doubles in size (about 1 hour).

Punch the dough down and divide in two. Shape into balls, flattened at the top and place on a cookie sheet. Cover and set in a warm place until doubled. (about 1 hour) When the final rising is almost complete, use your athame and carve a pentagram in the centre of the loaf as you recite a blessing of thanks to the Grain Goddess.

For variety, once the bread has been separated in two, shape the dough into figures symbolizing the God and Goddess of the Grain.

Cover and allow to rise until doubled.

Beat together:

1 egg

1 Tbs water

Brush the loaves and bake in a preheated oven at 300 degrees for 1 hour.

Share this blessing of the Goddess during your Lammas Feast.