St. Ruth Wheat Bread

History

And Ruth the Moabite said to Naomi, “Let me go to the field and glean among the ears of grain after him in whose sight I shall find favor.” And she said to her, “Go, my daughter.” So she set out and went and gleaned in the field after the reapers, and she happened to come to the part of the field belonging to Boaz, who was of the clan of Elimelech. Ruth 2:2-3, ESV

Ruth, we are told, worked in the barley harvest. As she gathered, she caught Boaz’s eye, and in turn he favored her, instructing his workers not to harm her. Later, Boaz invited Ruth in to dine and offered her bread and wine. And in the vein of bread and grains, today’s tradition is a recipe to make your very own bread at home!

As we celebrate the way in which Christ joined Ruth to the harvest through his servant Boaz, we celebrate the gathering of all Christians into the Lord’s harvest in his holy sacraments, where he shows us grace that overflows into our daily lives. Therefore, we can thank God not only for his Most Holy Meal but also for the daily bread by which he nourishes us in our lives of service to him!

Recipe

While the story of Ruth makes barley the ideal flour for today’s tradition, we recognize that wheat flour is more widely accessible. For that reason, this simple yeasted bread recipe calls for a mixture of both wheat and all-purpose flours, salt, butter, honey for a touch of sweetness, and, of course, yeast.

It takes two rises (each about 1 hour depending on your climate), so plan accordingly. But other than the time, this recipe truly is an easy and delicious way to commemorate St. Ruth and make your whole house smell like a bakery in the process.

Ingredients

1 packet yeast

3 cups warm water

⅓ cup oil or melted butter

⅓ cup honey

2 teaspoons salt

3 cups wheat flour

3-4 cups all-purpose flour

1 egg, separated

1 tablespoon water

Instructions

1. In the bowl of a stand mixer, combine the warm water and the yeast. Let sit for about 5 minutes or until the yeast has bloomed.
2. Next, add the oil, salt, and honey, giving the mixture a stir.
3. Add the three cups of wheat flour and mix using the dough hook attachment, then add in one cup of all-purpose flour. Alternate mixing and adding all-purpose flour until the dough starts to pull away from the sides of the bowl.
4. Lightly flour a working surface, remove the dough, and knead by hand until smooth, roughly 5-10 minutes.
5. Place the dough into a greased bowl, cover, and allow it to rise until it has doubled in size.
6. Then divide the dough into two parts. Shape the dough by forming a loaf shape and build tension in the dough by pulling the shaped dough toward you a couple of times. Place each loaf into greased loaf pans and cover with a damp towel to rise once more until just before doubled. Set the oven to preheat to 350 degrees Fahrenheit.
7. Once the dough has risen another three quarters, brush each loaf with an egg wash by combining one egg white with one tablespoon of water and gently brush over the tops.
8. Place the loaves in the oven to bake at 350 degrees Fahrenheit for 50-60 minutes or until golden brown.
9. Remove the loaves from the oven and let cool before slicing.