Covenstead Bread
Recipe by Gerina Dunwich
3/4 cup water
1/2 cup honey
1/2 cup finely chopped citron
1/2 cup sugar
2 tablespoons anise seeds
2-1/3 cups flour
1-1/2 teaspoons baking soda
1 teaspoon nutmeg
1 teaspoon cinnamon
1/4 teaspoon allspice
Bring the water to a boil in a saucepan. Add honey, citron, sugar,
and anise seeds. Stir until the sugar completely dissolves and then
remove from heat.
Sift together flour, baking soda, salt, and spices, and fold into the
hot honey mixture. Turn the batter into a well-greased 9 X 5 X 3-inch
loaf pan and bake in a preheated 350-degree oven for one hour. Turn
out on a wire rack to cool. (This recipe yields one loaf of bread.)
Covenstead Bread improves if allowed to stand for a day, and it is an
ideal bread to serve during Lammas and Autumn Equinox Sabbats as well
as at all coven meetings.
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