2h • Recipes
‘Equinox Hearth Bread’
This recipe is from the March ‘Baking Great Bread at Home’ post for my ‘Gaelic Celtic Bread Challenge.’
Gaelic Celtic Bread Challenge A ritual bread year, one loaf each month
One loaf for each turning of the year, using modern methods to honor ancient ways.Each bake is inspired by:
- An Irish mythological deity, spirit, or persona
- A solar or lunar threshold
- The agricultural and hearth traditions that shaped Irish foodways
Bread is where grain, fire, water, and time meet, and that meeting lies at the heart of the Celtic year.
#GaelicCelticChallenge
My March bake honors the ‘Spring Equinox.’
Light and dark are balanced. Fields are being planted. Grain stores are low, and every handful of flour matters.
This is not a feast month. It’s a promise month.
This bake reflects seedtime thinking:
- Porridge Barley (Barley flakes): ancient, resilient, and practical
- Malted Barley syrup, a quiet nod to the returning sun
- Rye to extend the life of scarce wheat
- Buttermilk from the first spring churning.
‘Equinox Hearth Bread’
A yeast-based hearth loaf built on balance and restraint.
Formula:
Total dough: 835 g
- Total flour: 426 g
- Total hydration: 70%
- 10% Barley flakes (43 g)
- 10% Barley malt syrup (42 g)
- 3% Olive oil (11 g)
- 1.5% Instant yeast (6 g)
- 2% salt (9 g)
METHOD: Using Brod & Taylor proofing box @ 26°C (78°F)
- Mix boiling water with barley flakes, barley malt extract, and olive oil. Rest for 30 min.
- Mix all dry ingredients in mixer. Slowly add wet ingredients and mix for 2 min. on low.
- Mix on setting 2 for 8 min.
- Cover and proof for 60-90 min. until doubled.
- Shape the dough and place in a well-oiled or parchment-lined cast iron loaf pan.
- Cover and leave for 40-60 minutes, until 1 inch over rim.
- Preheat oven to 246 C (475°F).
- Egg wash, sprinkle with barley flakes and score
- Reduce heat to 232°C (450°F) and bake for 20 minutes withcover; remove the cover, lower heat to 190°C (375°F) and bake for 20-25 minutes.
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‘Equinox Hearth Bread’
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