15
During Lughnasadh, it is especially important to reflect on the significance of nature's changing face, considering life and death as necessary transitions for nature to maintain its equilibrium and harmony. Lughnasadh brings completion. The things we began during the summer solstice are now mature, and we are ready to enjoy the first results of our work. The most well known recipe for the period is home-made bread.
The sheaf of grain or corn is the primary symbol of Lughnasadh in modern times, while traditionally it was a time of tribes coming together to honor Lugh with trading of goods and games. Grains transform from seeds to become food, reminding us of this constant “change,” typical of nature and the wheel of the year. For ancient civilisations, the grain harvest was an important festival, and the wheat, barley, and oats that would derive from this would sustain the community. In fact, the value of this cereal was and still is enormous for nutrition, especially for people with few resources.
Lughnasadh is a festival borne to bring people together. Communities used to come together on Lughnasadh to give thanks for the good harvest or ask the deities for a better harvest for the next year with the hope of surviving the winter. In ancient Ireland, people came together for great fairs at which trading was done and martial contests were staged, in honor of Lugh. They also celebrated the grain harvest, and later the potato harvest, according to James Mackillop's Dictionary of Celtic Mythology.
Homemade bread recipe
Ingredients (for 6 portions)
500 gr of flour (2 cups + 1 tbsp)
300/350 gr of water (depending on type of flour) (1 cups + 1 tbsp - 1 cups + 2 tbsp)
15 gr of brewer's yeast (2 tsp)
10 gr of salt (1 1/4 tsp)
Preparation:
Take a cup or glass and pour in some warm water in which you can dissolve your yeast. Then, in a large bowl, place your flour and the water with the yeast.
Start working on the mixture with the help of a wooden spoon until you obtain an even texture. Add a level teaspoon of salt and continue stirring.
Now that the dough is getting thicker, take it out and place it on your worktop to knead by hand for a few minutes until it becomes elastic, soft, and, most of all, an even texture, avoiding lumps. Add flour occasionally during this process. Add water as needed, between 300ml and 350ml.
Now that your dough is consistent and soft, but not sticky, place it in a bowl and cover it with a damp cloth, leaving it to rise. Place it in a warm place near a radiator or somewhere where the sun can heat it in your home.
Leave to rise for 3 hours. Then, shape your bread and put it in a pre-heated oven at 200°C (approx. 390°F) for approximately 30 minutes. Check the oven regularly and decide the exact time based on the colour of your loaf.
Bread does not necessarily need to accompany other foods. You can make lovely desserts with it that are perfect for an outdoor picnic. Here is a recipe for a braid shaped bread, a perfect symbol for Lughnasadh.
Lughnasadh Recipes
Amanda Pitto