I totally meant to post this last week, but I was so on a roll with my Harry Potter wand sale and my Color Magick series that I totally lost track of time to post this ahead of time! Luckily, I think this yummy bread recipe plays well any time of year, but anytime during the harvest season especially it is a super satisfying snacking bread that just feels soooo right!

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I don’t even remember where I originally found this recipe — maybe it was a book, maybe it was the internet, but it’s been in my Book of Shadows for over a decade as an old favorite. Hopefully it will become a favorite of yours as well! I’ve read in some places that it was traditional at Lammas to take a loaf of bread, cut it into four pieces, and bury it in the four corners of a barn to protect it. You can do the same thing on your own property or — my favorite — just eat it! (Or both, of course.)


2 cups whole wheat flour2 cups bread flour (plus extra as needed)1/4 cup sesame seeds2 tbsp active dry yeast1 1/2 tsp salt2 cups scalded milk3 tbsp peanut butter3 tbsp honey -

  • 2 cups whole wheat flour

  • 2 cups bread flour (plus extra as needed)

  • 1/4 cup sesame seeds

  • 2 tbsp active dry yeast

  • 1 1/2 tsp salt

  • 2 cups scalded milk

  • 3 tbsp peanut butter

  • 3 tbsp honey


(First of all, in case you don’t already know how, to scald milk pour your milk into a heavy bottom saucepan or double boiler. Slowly heat milk over medium-low heat. The key here is to heat the milk, but not to bring it to a boil. Boiling will burn your milk and kill other vital proteins. And, you know — taste disgusting!)

  1. Mix all dry ingredients in a bowl (flour, yeast, & salt).

  2. Add peanut butter and honey to scalded milk together in a separate bowl. Stir to combine. (This works better when the milk freshly scalded.)

  3. Allow milk to cool to 115°F. (A meat or candy thermometer can help you know when it’s the right temperature — this is important for the yeast to rise properly!)

  4. Stir milk mixture into dry ingredients. Knead for 15 minutes once incorporated.

  5. Form dough into a ball and place in a bowl. Coat with oil and cover with saran wrap. Let rise at room temperature until doubled in size.

  6. Punch down and knead again for 15 minutes.

  7. The original recipe says to shape it into a wreath, but I love “sculpting” with bread. A braided bread is a great homage to the triple God/Goddess and usually my go to loaf shape!

  8. Let shaped bread rise double again and bake at 375°F for 30 minutes or until golden brown.

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I hope you love this bread as much as I do! Do you have any standard recipes that you like to cook this year? Tell me about it in the comments below!

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