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Imbolc Ritual Bread

Imbolc Ritual Bread



1/2 cups warm water
1 1/4 cups warm milk
2 pkgs. yeast
1/4 cup honey
1/4 cup olive oil
2 cups whole wheat flour
2 cups unbleached all-purpose flour
2/3 cup King Arthur Flour's Harvest Grains Blend
2/3 cup King Arthur Flour's Malted Wheat Flakes
1/2 cup wheat germ
1 tsp. salt


Proof yeast in warm water and honey. Mix dry ingredients and cut in oil with
pastry knife. Knead and let rise until doubled. Divide into two, then divide
again into two unequal parts. Shape larger two into boles, and make
indentation in the middle. Shape smaller two into teardrop-shaped boles,
and insert into indentations in larger ones. poke finger all the way through
center ("bashing"). Cover and let rise until doubled, about 45 minutes.
Preheat oven to 375 degrees, with rack on lower 1/3 of oven. Redefine holes,
spray with oil, bake at 375 for 35-40 minutes.
This bread is based upon a traditional English "granary loaf", made with a
malted mixed-grain flour; each miller's mix was unique. It includes a
variety of whole grains and edible seeds, as it is traditional at Imbolc to
include a little of the upcoming year's seed stock in the loaf as a blessing
upon the upcoming planting, both in the fields and in our lives.





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