By Patrick McCleary
Although sometimes it is still to hot at this time of the year for me to cook bread, I usually manage to bake some bread to celebrate Lughnasadh with. Many people seem to be turned away on the idea of making bread. They either consider it to difficult or just to many steps, which I guess could be the same thing.
But there are only four steps to making bread; Preparing, Letting Rise, Kneading and Baking. Most yeast you buy in the stores don’t require a second rise. So after you prepare the mixture you leave it alone until it is finished rising (this usually means it doubles in size) then you break it down by folding it until it becomes tough to manage. Followed by baking and then of course enjoying.
I hope that you enjoy this recipes that I have shared below. Happy Baking!
- 3 cups warm water (110 degrees F)
- 2 (.25 ounce) packages active dry yeast
- 1/3 cup honey
- 5 cups bread flour
- 3 tablespoons butter, melted
- 1/3 cup honey
- 1 tablespoon salt
- 3 1/2 cups whole wheat flour
- 2 tablespoons butter, melted
- In a large bowl, mix warm water, yeast, and 1/3 cup honey. Add 5 cups white bread flour, and stir to combine. Let set for 30 minutes, or until big and bubbly.
- Mix in 3 tablespoons melted butter, 1/3 cup honey, and salt. Stir in 2 cups whole wheat flour. Flour a flat surface and knead with whole wheat flour until not real sticky – just pulling away from the counter, but still sticky to touch. This may take an additional 2 to 4 cups of whole wheat flour. Place in a greased bowl, turning once to coat the surface of the dough. Cover with a dishtowel. Let rise in a warm place until doubled.
- Punch down, and divide into 3 loaves. Place in greased 9 x 5 inch loaf pans, and allow to rise until dough has topped the pans by one inch.
- Bake at 350 degrees F (175 degrees C) for 25 to 30 minutes; do not overbake. Lightly brush the tops of loaves with 2 tablespoons melted butter or margarine when done to prevent crust from getting hard. Cool completely