Lammas, First Harvest is the grain harvest. Part of the traditions included baking breads from the grain harvest.
Tuscan Whole Wheat-Herb Bread
1 1/3 cups water
1/4 cup milk
1 tablespoon olive oil
2 1/2 cups bread flour
1 1/2 cups whole wheat flour
1 tablespoon sugar
1 teaspoon salt
1 1/2 teaspoons dried sage, crushed or 2 Tbsp. snipped fresh sage
1 1/4 teaspoons active dry yeast or bread machine yeast
Add the ingredients to the machine according to the manufacturers directions. Select the dough cycle. When cycle is complete, remove dough from machine. Punch down. Cover and let rest for 10 minutes.
On a lightly floured surface, shape dough into an 8×4-inch oval. Place on a lightly greased baking sheet. Sprinkle with additional flour. Cover , let rise until almost double (for 30 to 45 minutes).
Using a sharp knife, slash top of loaf several times, making each cut about 1/2-inch deep. Place in a 425 degrees oven. For a crisp crust, spray or brush the loaf with cold water every 3 minutes for the first 9 minutes of baking. After 9 minutes, reduce oven temperature to 375; lightly sprinkle bread with additional flour. Bake about 20 minutes more or until bread sounds hollow when you tap top (if necessary, cover loosely with foil for the last 15 minutes of baking). Transfer bread to wire rack; cool completely.
Zucchini Bread with a Twist
1 1/4 cups all-purpose flour
1/4 cup flax seed meal or toasted wheat germ
1 1/2 teaspoons baking powder
1 teaspoon apple pie spice
1/4 teaspoon salt
2 egg whites
1 cup finely shredded zucchini
2/3 cup sugar
1/4 cup canola oil
1 teaspoon finely shredded orange peel
1/3 cup snipped dried cranberries
Preheat oven to 350 degrees F. Grease the bottom and 1/2 inch up the sides of an 8x4x2-inch loaf pan; set aside. In a large bowl stir together flour, flax seed meal, baking powder, apple pie spice, and salt. Make a well in the center of flour mixture; set aside.
In a medium bowl beat egg whites with a fork. Stir in zucchini, sugar, oil, and orange peel. Add zucchini mixture all at once to flour mixture; stir just until moistened (batter should be lumpy). Fold in dried cranberries. Spoon batter into prepared loaf pan.
Bake for 50 to 55 minutes or until a toothpick inserted near center comes out clean. Cool in pan on a wire rack for 10 minutes. Remove bread from pan. Cool on wire rack. Wrap and store overnight before slicing.
Source: BHG, Midwest Living