August

The Harvest Festival

Traditionally, dożynki or the Harvest Festival was celebrated on the first day of autumn. The festival, which has its roots in one of the most important ethnic Slavic festivals Crops, was held to thank gods for the crops and to ask them for even better ones the following year.
In modern times the harvest festivities include both religious and folk elements and are accompanied by a fetè which is to mark the end of the harvest time. There is a Master and a Mistress of Ceremonies. First, special harvest wreaths are brought. They are made of ripe ears of grain, fruit, vegetables and wild flowers. Then, the Master and Mistress of Ceremonies hand in a loaf of bread, baked from the grains of this year’s crops, to the Host of the festival. The host is typically a local priest. Next, gifts of this year’s crops are given. These include meat and dairy products, honey, bread, fruit and vegetables. Then a mass is held to thank God for the harvest. Finally, a fetè takes place with performances by local folk and pop music groups.
This year Luzino hosted the festivities of the whole Wejherowo area. As usual, the festival fell on the last Sunday of August. The celebrations began at 1.15 pm with the mass. There was a procession with gifts from the farmers and the bread which was given to the priest as a token of gratitude to God. A lot of officials took part in the ceremonies, including the Mayor of Luzino and mayors and authorities of other local governments, members of the Parliament, the volunteer fire brigade orchestra as well as numerous members of the parish.
Harvest wreaths were blessed and then there was a colourful procession including beautifully decorated light carriages, carts, horses, tractors and other vehicles.
The harvest fetè lasted for many hours. A contest for the most beautiful harvest wreaths was held as well as numerous sports competitions. There were concerts of both folk and pop bands and the festivities ended with a stunning display of fireworks.

Homemade Bread

Ingredients:
• 1 kilo rye flour
• 1 kilo wheat flour
• 100 g yeast
• 1 litre milk
• salt
Leaven
Ingredients:
• ½ cup milk
• 2 teaspoons sugar
• 2 tablespoons rye flour

The Leaven:
Mix all the ingredients.
Add the crumbled yeast to the leaven and wait until it rises. Mix all the remaining ingredients, add the leaven, leave to rise. Make the dough and place in a large greased baking tin coated with fine breadcrumbs. Put in the preheated oven for about two hours at 200 °C. Optionally, you can add sesame, sunflower or pumpkin seeds.
 

Yeast Cake

Ingredients:
• 4 cups plain wheat flour
• 125 g butter
• 4 egg yolks
• 1 egg
• ½ cup milk
• ½ cup sugar
• 100 g raisins, soaked in hot water
Leaven:
• 80 g yeast
• 2 tablespoons plain flour
• 1 tablespoon sugar
• ¼ cup milk
Crumble topping
• 90 g butter
• ½ cup sugar
• ¾ cups plain flour

Make the leaven by mixing the ingredients in a small bowl and leave in a warm place to rise.
Make the crumble topping by rubbing the butter with the flour and sugar.
Prepare the dough: sift the flour into a large bowl. Put the milk, sugar and butter in a saucepan and heat until melted. Allow to cool for a few minutes and add to the flour. Next add the yolks. Stir well and make the dough using a wooden spoon until air bubbles appear and the dough comes off the spoon. Add the raisins coated in plain flour. Leave the dough to rise and when it doubles its size, knead it again. Place the dough in a greased baking tin, spread a beaten egg over it and sprinkle with the crumble topping. Bake for 40 minutes in a preheated oven at 180 ºC.