Looking for a from-scratch bread recipe to bake for Lammas? This version of Celtic knot bread combines the richness of Irish cheddar with the fresh delight of your herb garden harvest for a lovely, decadent Lammas treat!
Perfect for pagan potlucks, your Sabbat circle, or to make with your kids to celebrate the first harvest festival of the year and the coming of autumn.
I love experimenting with different homemade breads for this holiday. If you like this recipe, check out my Lammas recipes from years passed:
Lammas with a Kitchen Witch: Blackberry Bruschetta
Herbal Bread Rounds Lammas Recipe
Meaning of the Celtic Knot
The historical meaning of this Celtic knot, or triquetra, is mysterious.
In addition to its Celtic heritage, the symbols similar the the triquetra appear in ancient German runes.
Both Christians and pagans consider its three-pointed shape a symbol of trinity.
For Celtic Christians, this obviously represents the Father, Son and Holy Ghost.
But for pagans, its applied symbolism varies.
Those who believe in the Three Fold Law use the triquetra as a reminder of this principle.
For Dianic witches, the triquetra may be used as a symbol of Maid, Mother and Crone.
If the moon is central to your practice, consider using the triquetra as an image of the waxing, waning and full moon.
For Lammas, the three spokes of this Celtic knot bread is a symbol of the turning of the Wheel of the Year.
You can sub out the butter/garlic glaze and herb/cheese filling for anything you want.
Try a cinnamon/sugar glaze and stuff them with cream cheese frosting.
Or try them with an egg white glaze, then sprinkle them with poppy seeds, sea salt and sesame.
They’re so many things you can do with these!
For the bread:
-1 packet dry active yeast
-1.5 teaspoons sugar
-3/4 warm water (105-110 degrees Fahrenheit)
-1 tablespoon high quality olive oil
-1 teaspoon salt
-1 3/4 – 2 cups all-purpose flour (you may not need it all)
For the glaze:
-2 tablespoons melted butter
-1/2 tablespoon coarse salt (kosher or sea salt is best)
For the filling:
-3 tablespoons fresh, finely chopped summer herbs (I used basil)
-2 tablespoons shredded Irish cheddar (or sub Parmesan)
Combine sugar and warm water in a mixing bowl. Add yeast, and stir briskly with a whisk or fork for 30 seconds.
Allow it stand for about 5 minutes or until it gets foamy.
Sprinkle in salt. Then add in oil. Add flour slowly, about 1/3 at a time. Mix with a fork until it forms a ball in the bowl. Then, knead the dough until it is stretchy.
Cover the dough with a clean towel and allow it to rise for 1 hour.
Punch dough down and allow it to rest for another 10 minutes.
In the meantime, preheat the over to 400 degrees.
Okay, here’s the tricky part.
Divide the dough into 4 or 5 equal parts.
Roll them each out on a well-floured surface until they are each about 12-14 inches long.
The key is to make sure each rope of flour is the same thickness all the way through. Mine were about 1/2 each in diameter each.
Tie the knots. Start by overlapping the ends like so:
Next, Loop the ends up and toward each other so that they meet in the middle of the knot.
Finally, pinch the rounded corners between your thumb and forefinger. Before letting go, gently pull to create the 3-cornered shape of a triquetra.
Combine the melted butter with the powdered garlic. Baste each bread knot.
Then, sprinkle coarse sea salt on top generously.
Bake for 8-10 minutes, or until gently browned.
Allow bread knots to cool for 10-20 minutes.
The holes between the loops of the knot should be fairly small after the bread rises.
Stuff them with cheese and fresh herbs.
Enjoy your Celtic knot bread with vegetable soup or fresh harvest salad.
These look delicious! I especially love the sweet version. I’m a sucker for cinnamon and sugar together. And what a lovely way to celebrate Lammas.
This is amazing 🙂 just doing now according to your instructions 🙂
Glad you like it! Happy Lammas!
I made this yesterday and absolutely love it. I changed it up a bit by mixing some dried herbs into the dough, and filling each pocket with basil pesto and fresh parmesan cheese when they were almost done baking. Delicious and beautiful! Thanks for sharing your recipe☺️
3/4 warm water??? 3/4 Cup or 3 to 4 Cups, or is it tbsp???
Also, what is 11/34 – 2 cups???
3/4 cup warm water is exactly what it says. That would be 3 quarters of one cup.
1 3/4 – 2 Cups is a range. In other words, you may use as little as 1 and 3 quarters cup, or as much as 2 cups.
Hope that helps.
I love to make things from scratch but is there a more modern way to make these?
I’ve done something similar in the past with pillsbury crescent roll dough.