Lembas Bread | Lord of the Rings Inspired Recipes
The Starving Chef is supported by Hungry People like you. When you make a purchase through an affiliate link on my site, I may earn a little bit of cash on the side (at no extra cost to you) to help keep my kitchen running. Read our disclosures here.
“Eat little at a time, and only at need. For these things are given to serve you when all else fails. The cakes will keep sweet for many many days, if they are unbroken and left in their leaf-wrappings, as we have brought them. One will keep a traveler on his feet for a day of long labour, even if he be one of the tall Men of Minas Tirith.“
—The Fellowship of the Ring, “Farewell to Lorien“
What’s Up, Hungry People
It’s time for another fictional foray into the magical and mystical world of J.R.R. Tolkien’s Lord of the Rings.
While the books are timeless and well worth the peruse for avid fantasy readers, it was the movies that really stole my tweenager heart and began a lifelong obsession where I’ve continued to watch the movies (extended editions ONLY) at least once a year, well into my adulthood. In fact, Return of the King is playing in the background as I type this right now.
The Fellowship of the Ring is where it all begins—and where we are introduced to lembas bread, an elvish whey bread that could fill the stomach of a grown man with just one bite.
And as someone who appreciates bread more than the average person, I just knew it was the perfect recipe to make my way into the delicious lore surrounding Middle-earth.
While there are many recipes for lembas bread out there inspired by a more authentic take on how this bread was made in Lothlórien by the Elves, I always fancied the actual recipe for lembas bread to be more akin to a focaccia—but with fewer air bubbles.
One thing is for sure, making your own lembas bread at home is easier than taking the One Ring to Mordor!
Authentic Lembas Bread
The elves passed this recipe from generation to generation (even Galadriel herself had a part to play in this recipe keeping intact), and it is a closely guarded secret—however, exceptions to who could consume it were made from time to time. It was light and slightly crisp, with an undertone of sweetness. Even Gimli enjoyed this bread!
In the books, lembas is a whey bread made from ground corn and seed. Like other food made by Elven hands, lembas bread could not be corrupted by evil and therefore couldn’t be eaten by those who were corrupted themselves. Gollum was unable to take even the tiniest of bites.
The bread itself was likely inspired by real-life bread that Tolkien would see consumed on long journeys at sea, called “tack”—which was dried and meant to last many months on a ship.
Lembas Bread Ingredients
Here’s what you need to make your very own lembas bread with ingredients that can be found here in Middle-earth:
- flour – all-purpose flour or whole wheat will work for this recipe
- active dry yeast – activate the yeast in warm water until it is foamy and bubbling for best results
- warm water – 90°F to 110°F is the range we are looking to hit (any hotter will kill the yeast!)
- sugar – to give the yeast something to snack on
- fine salt – to evenly enhance flavor
- olive oil – for flavor and golden coloring
- Italian seasoning – I found specifically that “pizza seasoning” works great in this recipe
- finishing salt – I used Fleur de Sel (affiliate link) for my “salt from the Shire”
This recipe was based off the recipe from King Arthur for no-fuss focaccia.
Letting Lembas Rise
Like any bread, the rise time is the longest part of this recipe. There is a sweet spot for how long to let it rise—you don’t want too many large air pockets, but you also don’t want to let it over-proof. Focaccia dough is very, very wet, so it takes a bit more time to rise than average dough—keep a close eye on your dough while proofing so it doesn’t become fragile-looking. You want hearty-shaped lumps, but no huge bubbles. This recipe creates a tighter crumb than your typical focaccia.
The dough should be doubled in size, but not bubbling up, when it is ready to be baked. It will still be pretty thin. I used a slightly larger pan than I intended to and spread the dough all the way to the edges to make the focaccia even thinner.
Baking the Lembas
Preheat your oven to 375°F while your dough is rising. Once ready, sprinkle additional Italian seasoning on top as desired. Bake for 20-30 minutes, checking every 5 minutes after the 20-minute mark, until the focaccia is puffed up and baked through. The bread should be pale but golden brown around the edges. It’s ready when it starts pulling away from the edges of the pan. Let it cool on the pan for about 30 minutes, then transfer it to a cooling rack to finish cooling.
Wrapping the Lembas
While we may not have access to mallorn leaves, which help keep real lembas bread fresh for weeks, this lembas bread is wrapped in parchment paper printed leaves that I went on my own never ending adventure to obtain off of Amazon (affiliate link).
To wrap the lembas, I placed two leaves back to back so that the inside of the wrapping was green as well. There’s just a little bit of misalignment—but I think it turned out pretty good-looking!
If you want a more authentic option, banana leaves can also be used as a wrapping. I used butcher twine to tie the leaves around the bread prior to serving.
This bread can keep fresh in its parchment leaves—in an airtight container, preferably chilled—for up to 3-4 days. Unlike the lembas on a neverending journey, this lembas bread does keep longer under refrigeration.
Tips from the Shire
- Mind the Water Temperature: Keep your water between 90°F to 110°F. Too hot, and the yeast is doomed; too cold, and it won’t activate properly.
- Don’t Overproof: Keep an eye on your dough during the rise. If it looks fragile or overly bubbly, you’ve gone too far. Aim for a doubled size, not a bubbly mess.
- Use a Smaller Pan: If you want thicker lembas, opt for a smaller baking pan to prevent spreading too thin.
- Wrapping Alternative: No parchment leaves? Use banana leaves or even clean kitchen towels as a rustic wrapping option.
- Serving Ideas: Pair with your favorite Middle-earth-inspired stew or soup. If you’re feeling cheeky, wrap it up and bring it on your next hike—it might just keep you going like Frodo and Sam.
Common Lembas Bread Questions
- Can I make this with whole wheat flour?
- Yes, whole wheat flour works fine but may alter the texture slightly. You might need to adjust the water content.
- How long does this bread keep?
- Unlike the Elvish lembas, this bread keeps for 3-4 days in an airtight container, ideally in the fridge.
- Can I freeze lembas bread?
- Absolutely! Wrap it tightly in plastic wrap or foil and store it in the freezer for up to a month. Just thaw at room temperature before serving.
- Can I skip the Italian seasoning?
- You can, but the seasoning adds a nice flavor that complements the bread. Feel free to experiment with other herbs too!
Well, what do you think? Is this an authentic take on lembas bread? Are you excited for the new show or will you stick to the movies (or books)?
What Lord of the Rings inspired recipe should I take on next?
Let me know in the comments below!
And shout out to my hubby for hand making most of the wooden bowls and goblets in the photos – I asked him for “hobbit bowls” and he delivered! Follow his woodworking @ChuckandMoonbeam on Instagram.
Need more LOTR Recipes?
Creating lembas bread at home brings a piece of Middle-earth right to your kitchen. This bread, with its simple yet sturdy texture, has the ability to transport you into the world of hobbits, elves, and epic quests. There’s something truly special about crafting a recipe that’s woven into the fabric of such a beloved story. So, grab a slice, wrap it in a leaf (or parchment), and let your taste buds wander through the Shire. Just don’t let Gollum near it—he wouldn’t appreciate it anyway.
@fictionalfeastfelicia one small bite can fill the stomach of a grown man 🌿 "How many did you eat?" "..Four." #lordoftherings #ringsofpower #hobbitcore #recipe ♬ The Lord of the Rings: The Fellowship of the Ring – Philharmonic Wind Orchestra & Marc Reift Orchestra
Find more feasts from Middle Earth here!
Lembas Bread | Lord of the Rings Inspired Recipes
Ingredients
- 1 ¾ cup flour
- 1 cup warm water 90°F – 110°F
- 2 teaspoons sugar
- 1 packet active rise yeast
- 2 teaspoons fine salt
- 1 teaspoon Italian seasoning + more for topping, to taste
- 3 tablespoons olive oil for baking
- 3 tablespoons olive oil for topping
- 2 teaspoons Fleur de Sel or flaky salt, for topping, optional
- spray cooking oil optional
BUTTER RECIPE (OPTIONAL)
- 2 pints heavy cream
- 1 teaspoon fine salt
Instructions
- In the bowl of a stand mixer, whisk together the water and sugar. Then sprinkle the yeast over the surface of the warm water and let it develop for 15 minutes, or until the surface of the water is frothy and doubled in size.
- In a separate bowl, whisk together the flour, salt, and Italian seasoning. Slowly add the dry ingredients to the bowl of the stand mixer on medium speed. Continue to stir until a thick, sticky dough forms—about 10 minutes. Cover and let the dough rest for 15 minutes.
- Meanwhile, grease a baking sheet with olive oil, then spray it with cooking oil to help give the bread a crispy bottom. Pour the dough onto the baking sheet. Do not roll or knead the dough.
- Drizzle olive oil over the top of the dough. Use your fingertips to press into the dough to make divots. Gently tip the pan from side to side to help the dough reach almost all the way to the corners (it shouldn't fill the pan completely but should reach about ½ inch from the edges all the way around).
- Cover with plastic wrap greased with cooking spray. Let the dough rise in a warm spot until doubled in size—if your house is on the cooler side, this can take 90 minutes or longer.
- Preheat the oven to 375°F. Sprinkle additional Italian seasoning on top as desired. Bake for 20-30 minutes, checking every 5 minutes after the 20-minute mark, until the focaccia is puffed up and baked through. The bread should be pale but golden brown around the edges. It will be ready when it is pulling away from the edges of the pan.
- Let the bread cool on the pan on a cooling rack for 30 minutes. Then lift the bread from the pan and finish cooling on the rack.
- Finish the bread with Fleur de Sel mixed with Italian seasoning to create a "salt from the Shire." Spread on homemade butter, jam, and more! Enjoy with your best mate after a long journey to toss a ring into a volcano.
For Butter (optional):
- Use a food processor to blend the heavy cream and salt until the cream begins to split. Drain the liquid every 5-10 seconds until a smooth, creamy butter forms. Season with salt to taste.