Bread And Rest

I haven’t got an article for you today, my pregnant mindbody is requiring the level of rest that I needed the last time I experienced pro-longed systemic burnout. My writing is neither eloquent nor conveying the ideas that I want to share, and rather than give you something clinical or a piece I can’t feel good about, I’m sharing something different. Long term subscribers will know that I don’t force myself to create when it doesn’t feel right, and hopefully new subscribers will see that this is part of how I seek to live and embody the ideas, values and frameworks that I share with you here.

Today I’m sharing a photo of and the recipe for the Lammas or Lughnasadh bread that I made as part of our celebrations of the first harvest in the Druid/Pagan calendar, a recommendation to read Desirée B Stephens work and her latest reflection on this particular festival, and a reminder to honour the needs of your mindbody amidst hustle culture, colonial expectations and the unrelenting pressure of production under extractive capitalism.

Lammas Bread Ingredients, slightly adapted from this recipe.

• 7.5g active dry yeast

• 1 teaspoon sugar

• 700ml water (or more if dough is not coming together - use enough to make a slightly sticky dough)

• Between 750g-900g bread flour (with more for kneading)

• 2 tablespoons melted butter (melt one at a time as needed at different stages)

• 2-2.5 teaspoons salt

• 2 tablespoons fresh sage, finely chopped (half if only dried available)

• 2 tablespoons fresh rosemary, finely chopped (half if only dried available)

• 2 tablespoons fresh thyme, finely chopped (half if only dried available)

• 2 tablespoons fresh oregano, finely chopped (half if only dried available)

• 2 teaspoons poppy seeds.

If you are UK based and want to only use native herbs - try using meadow sage, thyme and wild basil, and you could choose to put the poppy seeds into the dough rather than just sprinkled on top if you want a bit more going on.

Follow the recipe instructions at the link provided, I found that the timings worked well. It was delicious buttered and served with a curry made from locally sourced seasonal veg, and the rest has gone in the freezer as it makes great toast!

—AJ

Fact-based news without bias awaits. Make 1440 your choice today.

Overwhelmed by biased news? Cut through the clutter and get straight facts with your daily 1440 digest. From politics to sports, join millions who start their day informed.

Sign up now!