The HearthKeeper's Wheel: Lammas

The name Lammas comes from the Old English word hlāfmæsse, meaning "Loaf Mass." Celebrated on August 1 in the Northern Hemisphere (and February 1 in the Southern Hemisphere), Lammas marks the halfway point between the Summer Solstice and the Autumn Equinox. It is traditionally recognized as the First Harvest Festival, celebrating the grain harvest that sustained families through the coming year.

Lammas invites us to slow down, take stock of the abundance around us, and give thanks for the blessings we often overlook. For early Christians, the day was marked by baking bread from the season's first grain and bringing that loaf to church to be blessed in gratitude for a successful harvest.

Whether your table is filled with a freshly baked loaf, sweet summer berries, golden ears of corn, or a drizzle of local honey, the spirit of Lammas is one of gratitude and generosity.

One of my favorite ways to celebrate is by sitting down with a warm cup of First Harvest Tea from The Witch of Lupine Hollow, a slice of fresh bread with apple butter, and taking a few quiet moments to appreciate the blessings of the season.

If the thought of turning on the oven in 100° weather makes you cringe, don't worry, here's an easy bread recipe that's well worth the effort.

Ingredients

• 3 cups (360 g) all-purpose or bread flour

• 1 cup (240 ml) warm water (about 105–110°F / 40–43°C)

• 2¼ teaspoons (1 packet) active dry yeast

• 1 tablespoon sugar

• 1 teaspoon salt

• 2 tablespoons olive oil or melted butter

  
  

Instructions

1. In a large bowl, combine the warm water, sugar, and yeast. Let it sit for 5–10 minutes until foamy.

2. Stir in the oil, salt, and 2 cups of the flour.

3. Gradually add the remaining flour until a soft dough forms.

4. Knead for 8–10 minutes on a lightly floured surface until smooth and elastic.

5. Place the dough in a lightly oiled bowl, cover, and let it rise in a warm place for about 1 hour, or until doubled in size.

6. Punch the dough down, shape it into a loaf, and place it in a greased 9×5-inch loaf pan.

7. Cover and let it rise again for 30–45 minutes, until it rises about 1 inch above the rim of the pan.

8. Bake at 375°F (190°C) for 30–35 minutes, until the top is golden brown and the loaf sounds hollow when tapped.

9. Remove from the pan and let it cool on a wire rack before slicing.

   
   

Tips:

• If the dough is sticky, add flour 1 tablespoon at a time while kneading.

• For a softer crust, brush the hot loaf with a little melted butter after baking.

• Bread stays fresh at room temperature for 2–3 days, or you can freeze it for up to 3 months.

One of the oldest Lammas customs was creating a corn dolly. Despite the name, these were traditionally woven from the last stalks of harvested grain rather than sweet corn. In earlier European folklore, the final sheaf of grain was often crafted into a small figure and kept in the home throughout the winter before being returned to the fields at planting time the following spring.

Today, many people simply enjoy making corn dollies as a beautiful harvest craft and a reminder of the blessings gathered throughout the growing season. Whether displayed on a mantel, tucked into a centerpiece, or placed on a seasonal altar or harvest table, they remain a timeless symbol of gratitude, hope, and the promise of another harvest to come.

From Granny's Kitchen

Lammas isn't about creating the perfect celebration. It's about taking a moment to notice the harvest you've already been given. If all you have time for this year is a simple loaf of bread and a grateful heart, that's enough.

From my hearth to yours,

May your home be filled with warm bread, grateful hearts, and the quiet joy that comes from recognizing the abundance already surrounding you.

Happy Lammas!

~ Granny B