The Lammas Loaf

 Lammas Day marked the first harvest. This round, quarter-scored loaf recalls the old custom of bringing bread made from the new grain for blessing and breaking it by hand rather than cutting it.

Ingredients

500 g strong wholemeal flour, or a mix of wholemeal and white
7 g fast-action dried yeast, or 15 g fresh yeast
1 teaspoon fine sea salt
1 tablespoon runny honey
320 ml warm water
2 tablespoons olive oil or melted butter
A handful of sunflower, pumpkin or sesame seeds, or a mixture

Method

If using fresh yeast, crumble it into the warm water with the honey and leave for 10 minutes until foamy. If using fast-action yeast, add it directly to the flour. Combine the flour, salt and yeast. Add the honey, oil or butter and most of the water; mix to a soft, slightly sticky dough. Knead for 8–10 minutes until smooth and elastic. Place in an oiled bowl, cover and leave somewhere warm for 1–1½ hours until doubled. Knock back, shape into a round and place on a floured baking sheet. Brush with water or beaten egg, press seeds into the top and score deeply into quarters. Prove for 30 minutes while heating the oven to 220°C fan. Bake for 15 minutes, reduce to 190°C and bake for another 15–20 minutes until hollow-sounding. Cool for at least 20 minutes before breaking.

Storage

Best eaten fresh; keep wrapped once cool.

Foraging & Safety Notes