Lammas Whole Grain Ritual Bread


  • 2 cups warm milk
  • 2 packages dry baking yeast
  • 1 teaspoon salt
  • ½ cup honey
  • ¼ cup dark brown sugar
  • 3 tablespoons butter (softened)
  • 2 cups unbleached flour
  • 1 cup rye flour
  • 2 cups stone-ground whole wheat flour
  • Sprouted wheat
  • 1 egg
  • 1 teaspoon water


In a large mixing bowl combine the milk, yeast, salt, honey and sugar. Cover the bowl and set aside in a warm place until it has doubled (about ½ hour). Then add the butter and unbleached flour to the mixture and stir until bubbly. This is also the time to add a bit of sprouted wheat to the dough to express resurrection. Next mix in the rye and stone-ground flours.

Flour your hands and gradually knead in more unbleached white flour until the dough becomes smooth and doesn't stick to your fingers. Place the ball of dough in a greased bowl, turning so the ball is greased as well, then cover with a clean cloth and set in a warm place to rise until it is doubled (about 1 hour).

Punch the doubled dough down and divide it in half. Shape into 2 round slightly flattened balls and place on greased cookie sheets. Cover these and return to a warm place to rise until doubled.

When the final rising is just about done, incise a pentagram or other sacred symbol (such as a sun or moon) on the loaves and bless them.

Beat an egg and a teaspoon of water together and brush over the loaves. Bake in a 300° F oven for about an hour, or until they sound hollow when tapped.

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