Lammas - Bread Sacrifice Ritual

[Sonni-Na]

Does anyone have a recipe for a loaf of Lammas bread? the one I found online doesn't tell you how much of each ingredient goes into it to make the dough, then later says don't add too much flour . . .

[cloud]

i found these on google search

This one starts four days ahead. I put barley (white) wheat (red) and rye

(black) grains into small bowls on my altar along with my chalice. I make a

list of things I've received in the last year that I'm grateful for, and wish

to see multiply in the next year. I take a pinch of each of the three grains,

offering my thanks to maiden, mother, and crone...and stating my willingness

to see the blessing multiply in the next year...for three days, I let them

sprout by pouring water over them and draining them, day and night. On the

day before Lammas, I put the chalice in the sun so the sprouts will go

green....no this isn't mold but chlorophyll...we are talking live plants,

here. Then on Lammas, I make my bread...

add 1/2 cup oat meal

and1/2 cup corn meal

to 2 cups cold water

and 1 tsp salt. Bring to boil and cook for 5 minutes to make a porridge. Add

2 tbsp butter1/2 cup of either molasses (to make a dark bread) or honey (to

make a light bread)Set aside to cool.Dissolve 1 tsp sugar

in 1/2 cup lukewarm (100F) water

sprinkle 1 tbsp dry yeast over top.

Allow to stand for 10 minutes.When yeast is a fluffy layer on top of the

water, stir briskly with a fork to mix. Add to lukewarm porridge mixture,

andstir in 2 1/2 cups whole wheat flour.Beat vigorously for five minutes.

This mixing allows gluten formation, which gives the bread a springy texture.

Add the sprouts.Add another 2 1/2 cups flour.Turn dough onto a floured

surface and kneed 9 minutes. Add up to another cup of flour if the dough gets

sticky. Sing appropriate chants or carols while kneading, and meditate on

your gratitude for the year's harvest.Shape into a smooth ball and place in a

buttered bowl. Rotate dough in bowl to grease surface. Cover with a damp tea

towel. Allow to rise until dough is doubled in volume (1 1/2 to 2 hours)Punch

dough down and divide into five equal parts. Form each into a flat round

loaf, place loaves on cookie sheets, and brush with melted butter. If

desired, you can cut magical symbols into the tops of the loaves with a sharp

knife.Allow to rise under the damp tea towel for another 45 minutes.Bake at

350 degrees for 25-30 minutes. Bread will sound hollow when tapped when

cooked. Brush top with melted butter and place on cake racks to cool.As you

eat this bread, meditate on the gifts you've received...and on taking in and

assimilating the blessings you've put into the grains...share them with

others if you wish...

i dont know of this typ of bread so i dont know if this is what your looking for.......
_____________________________________________________________

Things You'll Need:
Cutting board lightly covered in flour
Large mixing bowl lightly greased with canola oil
Cloth or small towel to cover bowl
Two loaf pans lightly greased with butter


Preparing the Dough
Step 1
Combine the hot milk with 1 cup boiling water.

Step 2
Add the cornmeal slowly to the milk and water mixture.

Step 3
Mix in the canola oil, molasses, honey and salt.

Step 4
Let the mixture stand until it cools to room temperature.

Step 5
Shake the yeast into a 1/2 cup of warm water and wait for it to bubble.

Step 6
Stir the yeast and water into the cornmeal mixture.

Step 7
Beat the flour into the mixture.

Kneading and Raising the Dough
Step 1
Place the dough on the cutting board and knead it for 5 to 10 minutes.

Step 2
Put the kneaded dough into the bowl and cover for 1 1/2 hours until its size doubles.

Step 3
Knead the dough and separate it into two equal loaves.

Step 4
Press the dough into the buttered loaf pans and cover for another hour and a half until its size doubles again.

Step 5
Etch sacred symbols into the loaves and bake for 45 minutes at 375 degrees.



Tips & Warnings
Keep your hands and the cutting board covered in flour while kneading the dough so the dough won't stick.Fold the dough toward you when kneading, and then push it away.Preheat your oven for at least 5 minutes.Make sure the dough touches each edge of its loaf pan, otherwise it may not rise properly.Take the loaves out of their pans a few minutes after baking because leaving the bread in the loaf pan will cause the bread to get mushy.

_____________________________________________________________

This loaf combines flour (from grain harvested *this* year) with beer (made from grain harvested *last* year) The recipe came to me from a special friend, a brewer of some renown in Alexandria, VA

Preheat oven to 350o F and grease a loaf pan (or spray with cooking spray).

Stir 3 cups of *self-rising flour* [NOT regular cake or bread flour, it must be the self-rising sort!] and 3 tablespoons of sugar [I have also made this with Splenda; it does not change the taste but it also doesn't lower the calorie count by much.]

Pour into this 12 ounces of beer (one regular bottle) and mix thoroughly. The batter will be ugly and lumpy but that's OK. Put it in the prepared loaf pan and smooth out the top a little if you like, not necessary though.

Bake 50-60 minutes. Turn out of pan onto a cooling rack and enjoy -- hot, warm, room temperature -- with or without butter or jam -- excellent with chili or a hearty stew.

_____________________________________________________________

Honey Bread

2 cups self-raising flour (plain flour with 1tsp baking powder added for every cup of flour)
1 tsp each of cinnamon, ginger and cloves
1 cup raw sugar
2 eggs
4 Tbs oil
1/4 cup honey
1 tsp vanilla
1/4 cup citrus juice (I use orange juice)
1 tsp baking soda

Mix flour, spices and sugar in large mixing bowl. Make a well in center and add eggs, oil, honey, vanilla and mix well. In a small bowl add the orange juice and baking soda. Mix until you see bubbles. Add to other mixture and mix together. Pour into a greased loaf pan and cook at 350 degrees for 25 - 35 minutes.

_____________________________________________________________


Seed Bread
Makes a 1/2 lb loaf


1/2 cup lukewarm water (not hot at all)
1 1/2 tbsp. sugar
1 pkg. yeast (not quick-rise)
3/4 cup buttermilk (room temperature)
1 1/2 tbsp. vegetable oil
1/2 cup whole wheat flour
2 1/4 cups bread flour
3 tbsp toasted wheat germ*
1/2 tsp baking soda
1 1/2 tsp. salt
4 1/2 tbsp. raw shelled sunflower seeds
1 1/2 tbsp. toasted sesame seeds*
Heat a medium saucepan with hot running water until the pot feels warm. Drain, add lukewarm water, sugar and yeast. Stir. Put lid on pot, and set aside for 10 minutes.

In a large bowl, add flours, wheat germ, soda and salt and seeds. Stir to combine. Make a well in center of flour mixture.

*To toast seeds and wheat germ, put both in a small ungreased skillet over medium heat, shake pan until seeds are fragrant. Let cool before adding to dough.

Once yeast has dissolved (it should look bubbly), add buttermilk and vegetable oil, stir to combine. Pour yeast mixture into well you made in the flour mixture.

Combine flour and yeast mixture, working it in in circles. If the mixture seems too moist, add a little extra flour to make the dough smooth and elastic. Or, if it seems too dry, add a little more lukewarm water.

Punch and knead dough for about 8 minutes. Once dough is nice and smooth, and elastic, cover with a clean tea towel and set it in a warm place to rise. You're sunny window sill is a great place. Let rise until doubled in size about 1 1/2 hours.

Once doubled, punch down dough, and knead again for only a couple minutes (overkneading makes the bread hard). Cover and set aside again to rise for about 1-2 hours.

Grease large baking sheet or 10 inch cake pan. Heat oven to 350 degrees.

Once bread has risen, punch down and make into a ball. Slightly flatten the ball and put onto greased baking sheet. Bake bread for 1/2 hour or so until the top is golden brown. Once bread is baked, remove from pan, and cool on wire rack.

*This bread is great for the next recipe, and should be made a day in advance for it. If you are going to eat the bread to accompany a meal, don't bother slicing, let everyone grab a hunk of, just like to old days.




hope this helps

[Sonni-Na]

thank you cloud!

[cloud]

no problem