Wheat Bread is a staple during Lughnasadh, the first of the three sabbats that are annual harvest festivals. Historically, the “first fruit” of the harvest season – grains – were are offered to the gods as thanks for the bounty that had been received. Even today, witches continue to offer stems of grains and baked goods to Goddess, God and/or other deities to show them gratitude for abundance and answered prayers.
Wheat’s magickal properties include attracting abundance. As such, a loaf of bread made with wheat flour is not only a gracious way to say thank you to Goddess, God and/or any other other deities you believe in for the abundance you have already received but also an effective way to attract more abundance as well. This Wheat Bread spell will be even more effective as an abundance spell if Lughnasadh falls during a new moon.
Save a loaf of your bread for this easy, popular, and effective Bread Home Protection Spell.
Baking, cooking or otherwise preparing food for magickal purposes is recipe magick. This magick as no less potent than any other spellwork. As such, prepare this Wheat Bread recipe mindfully, thinking of your magickal intentions during each and every step.
LUGHNASADH WHEAT BREAD
- 4¾ cups warm water, 43° to 46° C (110° to 115° F)
- 4 tablespoons granulated white sugar
- 3 tablespoons active dry yeast
- 1 tablespoon sea salt
- 1 egg
- 2 tablespoon butter, softened
- 12 cups all-purpose flour
- 1 egg yolk
- 1 tablespoon water
- butter or canola oil for greasing bowl and pans
- Warm 4¾ cups of water to 43° to 46° C (110° to 115° F).
- In a glass bowl, dissolve the sugar in the warm water. Add the yeast to the sugar-water and stir until well mixed. Set aside for 5-10 minutes, allowing your yeast to become active. It will be very foamy when it’s ready.
- In a large bowl, beat the egg. Add the salt and softened butter to the egg. Cream together with a spoon.
- Pour the yeast mixture into the egg mixture. Gently stir.
- Add the flour to the liquid mixture, one cup at a time, mixing well with a large wooden spoon after each addition. Use your hands to mix once it becomes too difficult to do so with a spoon.
- Knead the dough on a floured surface, adding more flour as needed, until it feels very smooth and is no longer sticky. It should take about 10 minutes.
- Place the dough in a large, greased bowl. Flip it over to make sure all sides of the dough are greased.
- Cover the bowl with a tea towel and allow to rise in a warm place until the dough is doubled in size – about one hour.
- Punch the dough down and shape into loaves. Place the loaves into greased loaf pans. Alternatively, braid the dough into loaves and place on a greased cookie sheet.
- Cover with a tea towel. Allow to rise in a warm place until once it is again doubled in size – about one hour.
- Whisk the egg yolk with 1 tablespoon of water and brush lightly on the tops of the loaves.
- Bake in a preheated 190° C (375° F) for approximately 25-30 minutes, until golden brown. Baking time will largely depend on the size of your loaves and your oven. When the bread is done, the loaves will sound hollow if you tap on them.
- Remove your Wheat Bread loaves from the oven and allow to cool for 10 minutes. Then remove the loaves from the pans to finish cooling on a wire rack.
Makes 2 – 3 loaves of Wheat Bread, depending on loaf pan size.