February 5th – Gabija- The Story of Fire and Bread

Gaby Lukas from the novel, Takakush, serves the Lithuanian goddess of fire Gabija. The first of February is her feast day. On that day, they bake a special loaf of bread to honor her and her Christian aspect, Saint Agota. Notice the traditional woodcut of the saint on the left is stand in front of a house carrying bread on a platter. 

To celebrate, they divide the finished bread among members of the household and place leftovers along beams and behind pictures of ancestors and holy figures for additional protection. I don’t know how they keep the mice away.

Ancient Lithuanians offered bread to Gabija to protect their home from catching fire. A loaf on the roof stopped lighting from striking the home and a loaf buried in the foundation of a new house protected it from burning down. The placed bread consecrated to Gabija in a vehicle or luggage before taking a long trip. Mothers give it to their sons, heading off to war. A farmer attached the bread to their plow shafts on the first day of plowing to prevent the crops from burning. Offering Bees some stimulated the production of honey. Carrying bread in a handkerchief while taking a hike protected from snake bite and attaching it to a cow’s horn to encouraged milk production. Wash sores with water soaked in Gabija’s bread to aid healing. It’s very useful stuff.

Should all this fail and the building still catches fire, here is a backup plan. Run around the building three times while holding the holy bread over your head, then throw it in the middle of the flames. Gabija should take pity on you and the fire will go out. But don’t forget to call 911, just in case.

Happy Gabija’s Day. Here is a recipe to help your observance.
 
Ruginė Duona, Lithuanian Dark Rye

Starter (Raugas) Ingredients

• 5 T rye flour
• Room temperature water
• Yeast)

Starter Instructions
Store in a glass jar in a warm place for there days.  Mix every 12 hours. It will bubble and smell yeasty.
 
Dough Ingredients

• 5 lbs rye flour
• 2 c white flour
• 5 T sugar
• 2 T honey
• 4 t salt
• 2 T caraway seeds

 
2 bowls (small and large)
Wooden spoon
9” x 12” bread pans (lined with parchment paper)
 
Instructions

• Pour starter into a very large glass or metal bowl with 2 T of rye flour and a splash of lukewarm water. Cover with a linen towel and rest for 12 hours.
• Add 2 cups of rye flower and caraway seeds to rested starter.
• Pour 3 c boiling water over flour/caraway mixture. Mix well with wooden spoon until there is no dry flour.
• Let cool to room temperature.
• Add in 2-3 c rye flour. Use wet hands to mix evenly.
• Cover with a linen towel and leave in warm place for 12 hours
• New Starter: remove 2-3 T of risen dough into glass jar with 2-3 T rye flour and lukewarm water.  Store in warm place or refrigerator for later.
• In a small bowl add sugar, honey and salt. Add a couple of T hot water and stir together.  Let cool and add to risen dough.
• Add 3 c rye flour and 1 c white flour into risen dough and other ingredients and stir and/or mix with your hands.
• Place dough in bread pans and rub top with oil
• Let bread rise for at least four more hours.
• Bake for the first 10 minutes at 400° F, then turn down the oven temperature to 350° for an hour or less. Check frequently

 
Takakush is available on Amazon at http://tiny.cc/TakakushNovel.

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