Maria Laach Abbey (Benediktinerabtei Maria Laach) is a Benedictine abbey situated on the shore of
Lake Laach (Laacher See) in the
Eifel region of the
Rhineland-Palatinate (Rheinland-Pfalz) in western Germany.
Founded in
1093 as a priory by the first Count Palatine of the Rhine,
Heinrich II von Laach and his wife
Adelheid von Orlamünde-Weimar.
Laach became an independent house in
1127, under its first abbot, Gilbert. The abbey developed as a center of study during the 12th century. The 13th-century abbots Albert (1199–1217) and Theoderich II (1256–1295) added significantly to the buildings and architectural decoration, including the monumental tomb of the founder.
Laach Abbey was dissolved in the
secularisation of 1802. The premises became the property, first of the occupying French, and then in 1815 of the Prussian State.
In
1820 the buildings were acquired by the
Society of Jesus, who established a place of study and scholarship here.
The
Benedictines of the Beuronese Congregation moved into the monastery in
1892, and it was raised into an
abbey the following year. The restoration of the church, at that time still the property of Prussia, was inaugurated by
Kaiser Wilhelm II in
1897.
The
abbey structure dates from between
1093 and 1177, with a
paradisium added around
1225 and is considered a prime example of
Romanesque architecture of the Staufen period. Despite its long construction time the well-preserved basilica with its six towers is considered to be
one of the most beautiful Romanesque buildings in Germany.
Following are a few impressions from my most recent visit there.
We are well into lent these days. A good time to think about traditional and new lenten foods.
Lent is a period of
fasting, moderation, and self-denial traditionally observed by
Catholics and
some Protestant denominations. It begins with
Ash Wednesday and ends with
Easter Sunday. The length of the Lenten fast was established in the 4th century as 46 days (40 days, not counting Sundays). It symbolizes Jesus of Nazareth’s 40-day time of fasting in the desert. Many Christians commemorate this with various acts of
abstention and
austerity – traditionally abstaining from eating meat, but there are many variants.
The
range of rituals that are observed during Lent is enormous, and I will barely scratch the surface here, but I think it’s worth contemplating, whether you consider yourself part of an organized faith community or not, the deeper symbolic meaning and the potential value of Lent.
There are also a few interesting facts about
Lenten traditions around the world:
Danes’ traditional festivity before Lent is called ‚
Fastelavn‘, much like the German Carnival (Karneval) celebrations, and consists of the eating of multitudes of deep-fried and jam and custard-filled pastries and children beating a bucket full of candy. The kids who successfully break it open are declared ‚Cat Kin‘ and ‚Cat Queen‘
In Oaxaca,
Mexico,
Good Friday, the final Friday of Lent, is observed by people making
aguas frescas and
ice cream and giving them out to passersby, in honor of the Samaritan woman who gave Jesus water on his way back to Galilee.
In
Germany,
Holy Thursday is known as
Green Thursday (Gründonnerstag) and traditionally
green foods like a spring herb soup, fried eggs with spinach, quiches and other dishes with green vegetables are eaten on that day.
Swedish children dress as witches on
Holy Thursday and are given Easter Eggs and candy ahead of Easter Sunday.
A
hot cross bun is a spiced sweet bun made with currants or raisins, marked with a cross on the top, and traditionally eaten on
Good Friday in
Great Britain,
Ireland,
Australia,
Canada,
New Zealand,
South Africa and
some parts of the Americas. The bun marks the end of Lent and different parts of the hot cross bun have a certain meaning, including the cross representing the crucifixion of Jesus, and the spices inside signifying the spices used to embalm him at his burial
We need to be shaken out of our habits now and then, when we act out Lent symbolically it can simply be about reminding ourselves that we have more than we need, that we are stronger than we believe we are, and that we can do more with less. Whether you observe it in a highly literal and deeply Christian manner or whether you take a pagan or irreligious look at Lent, the
Lenten season is worthy of your attention because it helps to remind you that you live a better life when you make mindful choices.
So, without further ado, here is a recipe, or just take it as an inspiration, for some Lenten food that we enjoy on
Ash Wednesday and
all Fridays during Lent – no meat for us on those days but a delicious, veggie based bowl of
Lenten Soup (Fastensuppe) accompanied by traditional
Lenten Beugel (Fastenbeugel) – a traditional recipe that hails from
Austria (the oldest one dates back to
January 3, 1890) and is said to be a close relative of today’s world famous
Bagel. Both, the Beugel and the Bagel, have a
chewy crust and
slightly dense interior, they are
round, and, most importantly, have to be
boiled before they get baked. For bagels it's baking soda and water (unless you want to go with lye), for Lenten Beugels it's salted water.
According to folklore, the
round shape of the Beugel is said to represent
the sun, the light, that in Christian interpretation means the resurrection of Christ at the end of lent. Be that as it may, the round shape of the
Lenten Beugel is certainly different from the
Pretzel (Brezel), also a lenten food, that is said to have been conceived by a monk
to represent arms crossed in prayer.
Lenten Beugel (Fastenbeugel)
Ingredients
- 400g wheat flour (strong baking flour or bread flour; around here ‚Type ‚550‘)
- 100g rye flour (around here ‚Type 960‘)
- 1 tsp fine salt
- 1 tsp ground caraway seeds
- 250ml lukewarm water
- 100ml lukewarm milk
- 1 tbsp sugar beet molasses OR use runny honey (I like to use local "Rübenkraut")
- 21g fresh yeast
- boiling water
- coarse salt
- caraway seeds, whole
Preparation
- To make the dough whisk together the flours, salt and the ground caraway.
- In another bowl, mix together the water with the milk and the molasses, add the crumbled yeast and dissolve the fresh yeast in the water.
- Add the yeast mixture to the flour mixture and mix by hand or with a stand mixer with a dough hook attachment until flour mixture comes together to form a homogenous, elastic dough.
- Proof in a warm spot for about 15 minutes (the dough will be slightly puffed and soft).
- While the dough is proofing, put a large pot of water and salt generously.
- Place baking parchment on a baking sheet.
- Divide the proofed dough into 14 to 15 pieces, each weighing about 60g.
- To shape the Beugel, roll each piece to a ball, then form a ropes about 25cm long. Shape the ropes into round, making sure to pinch together the ends.
- Once the water has come to a rolling boil, dip each for 30 seconds in the salted boiling water. Remove with a slotted spoon and place on greased or parchment-paper-lined baking sheet.
- Sprinkle each Beugel with coarse salt and caraway seeds.
- Heat oven to 200°C.
- Bake Beugel for 20 to 25 minutes or until deep golden brown.
A last remark with respect to
the soup bowl (Laacher Refektoriumschüssel) it was crafted in the
pottery studio (
Keramikmanufaktur) of the
Maria Laach Abbey that was given new life in
2007 but that actually dates back to
the early 20th century when
Father Theodor Bogler who had learned his craft at the famous
Bauhaus, worked there as an artist. The bowls are all
handmade, crafted with ceramic from the Westerwald region of Germany, glazed with a transparent glaze and adorned with a blue line. The
blue used for the decor is called ‚
Laacher blue‘ (Laacher blau) picking up on the color of and meant as an hommage to the
Lake Laacher (Laacher See) where the Abbey is located. Today, the soup is oftentimes served in these bowls in the Refectory.
For more information on the
Maria Laach Abbey, pls go
here.
For more information about the
Abbey's pottery studio, pls go
here.
Please note that my recipe for
Lenten Beugel is part of my series for a 'local' (meaning across the state of North Rhine-Westphalia) radio station, where, throughout the year, I talk about different baked goods that are closely tied to various holidays and seasons. If you are interested, have a listen (in German)
HERE.
The various recipes of my series can be found here:
- in January, for Three Kings Day (Dreikönigstag) two kinds of Galette des Rois (Dreikönigskuchen) (HERE)
- for Lent (Fastenzeit) Lenten Soup with Lenten Beugel (Fastenbeugel) (HERE)
- for Good Friday (Karfreitag) the delicious Hot Cross Buns (HERE)
- for Pentecost /Whitsun (Pfingsten) the fun Allgäu Bread Birds (Allgäuer Brotvögel) (HERE)
- for the beginning of the summer vacation, the lovely Sacristains (Almond & Sugar Puff Pastry Sticks) (HERE)
- for St Christopher's Day (St Christophorus), the energy-packed Müsli Power Bars (Müsli Energieriegel) (HERE)
- for Mary's Assumption Day (Mariä Himmelfahrt) my Tear & Share Herb Bread (Kräuterbrot) (HERE)
- for Mary’s Birthday (Mariä Geburt) some very pretty Mary’s Sweet Rolls (Süße Marienküchlein) (HERE)
- for Thanksgiving (Erntedankfest) a delicious and seasonal Thanksgiving Apple Tart with Frangipane (Erntedank Apfeltarte mit Mandelcreme) (HERE)
- for Halloween a Pumpkin Spice Bundt Cake (Kürbis-Gewürzkuchen)
- for St Martin's Day (Martinsfest) the cheerful Sweet Dough Men (Weckmänner) (HERE)
- for St Andrew's Day (Andreastag) a classic Petticoat Tails Shortbread (HERE)
- for Christmas Day (Weihnachten) these Traditional German Gingerbread (Elisenlebkuchen) (HERE)
- for New Year's Eve a New Year's Eve Pretzel (Neujahrsbretzel)
- for Candelmas Day (Mariä Lichtmess) some delightful Navettes de Saint Victor (HERE)
- for Carnival Season (Karneval) these lovely Carnival Doughnuts (Karnevals-Krapfen) (HERE)
- for St Patrick's Day a traditional Irish Brown Soda Bread (Irisches Sodabrot)(HERE)
- for St Joseph's Day a long-forgotten but thankfully re-discovered Sweet Cotton Bread (Baumwollbrot)(HERE)
- for Palm Sunday (Palmsonntag) these very pretty Palm Pretzels (Palmbrezel) (HERE)
- for Easter Sunday (Ostersonntag) an Easter Brunch at Home with Tarte Flambée (Flammkuchen) (HERE)
- for the Month of May (Marienmonat Mai) these elegant Visitandines de Nancy (HERE)
- for Pentecost/Whitsun these festive Beignets (Heiliggeistkrapfen) (HERE) - more delicious treats to come very soon.
