Serves: 8 - 10
Prep time: 10 minutes
Total time: 35 minutes
4 mugs strong white flour
½ teaspoon kosher salt
1 teaspoon baking soda
1 teaspoon caraway seeds
2 cups|500 milliliters buttermilk
2 tablespoons garlic oil
handful rye flour
1 teaspoon poppy seeds, for sprinkling
1 teaspoon pumpkin seeds, for sprinkling
sprig of rosemary (for remembrance)
black or purple ribbon
greaseproof paper for wrapping
- Combine flours, salt, and baking soda. With a sieve, sift into a bowl.
- Stir in caraway seeds, shake buttermilk carton well, and mix with the garlic oil in a jug.
- Pour into a well in the center of the flour, leaving a little for glazing. Mix with your hands until springy, then turn onto a floured board and cover with a fine dusting of flour. Turn and pat with your hands until you have a round shape. Glaze the top with the buttermilk and oil and sprinkle over seeds.
- Place on a greased tray and pop into the center of a moderate oven at 450°F for about 20 to 25 minutes and keep an eye on it.
- When your bread is ready, it will change color and sound hollow when you tap the bottom. Allow to cool a little, then take your rosemary and place across the top and secure with the ribbon.
- Turn your Samhain bread three times and say "From the fields, through the stones, and into fire. Samhain bread, as the wheel turns may all be fed."
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