Foods for Lughnasadh
Food Ideas for the Pagan Sabbat of Lughnasadh
The festival of Lughnasadh marks the time of the first harvest, when grains have ripened in the fields and are being harvested.
Pagan Sabbats are traditionally celebrated with ritual and feasting and a frequent question I hear is to ask what sorts of foods one should bring to the difference Sabbat festivals.
The good news is that it's a very simple answer. You bring what is in season to you locally at the time.
These are some foods you could serve at your own Lammas/Lughnasadh festival.
The History of the Feast of 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 ready to be harvested, regardless of the calendar date.
*In old Britain, all grains were called corn.
Foods for Lughnasadh
Some of the foods which would be in season this time of year here in England include:
Meat and Fish
- sea trout
- broad beans
- french beans
- potatoes (main crop)
- runner beans
Of course, what foods are in season will vary depending upon where you live.
How important is eating foods that are in season to you?
Ancient as Time
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.
Bread by Hand
I've made my own bread many times, both by hand and in a bread maker. It can be a very rewarding experience. There is something therapeutic and gratifying in kneading a ball of dough until it comes together to form a loaf.
You could even try braiding your loaf.
- Prep time: 30 min
- Cook time: 1 hour
- Ready in: 1 hour 30 min
- Yields: 2 small loaves
- 1 liter water
- 4 tablespoons oil
- palmful salt
- handful sugar
- 1 dried yeast sachet
- Bread flour
- 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
I think the only thing better than waking up to a freshly baked loaf of bread in the morning, is waking up to a loaf you didn't have to get up and make yourself. Bread machines give us the luxury of setting a loaf up to bake during the night while sleeping.
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.
Prep Time: 5 minutes
Total Time: varies
Serves: 1 loaf
- 300 ml water
- 1 dessertspoon (2 teaspoons) oil
- 1 pound/500gm flour
- 1 dessertspoon (2 teaspoons) sugar
- 1 teaspoon salt
- 1 packet dried yeast
Place ingredients in the bread maker in the order listed:
- water and oil
- half of the flour
- sugar and salt
- remainder of the flour
Note: Your bread maker instructions may vary, so check the manual.