Whole Wheat Bread Bowls

9 Oct

This is my second (and more successful) attempt at bread bowls. These had the perfect texture and weren’t too soft like the last ones that quickly sprung a leak. It’s amazing what egg wash can do. The outside was beautifully crisp and firm while the inside stayed nice and soft – so easy to hollow out!

This bread bowl recipe is definitely a keeper and reminds me of Panera’s version that I love so much. I made some green chile soup for my bread bowl (recipe to follow) and some simple chicken noodle for my hubby. And as much as I enjoy eating the bowl itself, I love taking the excess bread innards (that’s a weird term) and dipping them in the soup at the beginning. Good to the last bite!

Whole Wheat Bread Bowls

2 cups warm water
1/8 cup active dry yeast
2 Tbsp honey
2 Tbsp olive oil
3 cups whole wheat flour
2 3/4 cups all-purpose flour
1 1/2 tsp salt
1 large egg, slightly beaten

Yield: 4 bread bowls

In the bowl of an electric mixer fitted with a dough hook, add warm water, yeast, honey, and olive oil, quickly mixing with a spoon. Let sit for 5-10 minutes until yeast gets foamy. In a separate bowl, measure out flour and salt.

Add in flour gradually with the mixer on low speed. Knead with the dough hook (I used the two lowest speeds for this) for 10-12 minutes, occasionally pulling the dough off with your hands and placing it back in the bowl. Remove dough from bowl (it will be sticky) and place it on a floured workspace. Knead it a few times by hand, adding a few sprinkles of flour until it’s elastic and no longer super sticky. Oil a bowl with olive oil and place the bread in the bowl, flipping it to coat. Cover and set in a warm place (I set it on top of my oven, turned on) to rise for 1.5 hours.

Preheat oven to 425 degrees F.

After 1.5 hours, punch down dough and form into a large round, using more flour if needed to decrease the stickiness again. Cut the round into 4 equal pieces and roll them into balls. Place on a baking sheet, cover and let rise for 20-30 more minutes. Take the dough balls and roll them into tighter balls again, then brush each with beaten egg. Gently score the top of each loaf, then bake for 40-45 minutes, or until golden. Let cool completely, then using a serrated knife, cut a round out of the middle and fill with soup!

Source: How Sweet Eats


2 Responses to “Whole Wheat Bread Bowls”

  1. Heather @ SugarDish(Me) October 11, 2012 at 7:46 am #

    Saw these @ How Sweet It Is a few weeks ago. OMG they are on my to-do list and look super amazing. Her recipes are super functional. Yay for bread and soup!

    • Becky October 14, 2012 at 10:57 am #

      Delicious and amazing indeed! Not too hard to make, just takes a little time – soup and edible bowls are the best 🙂

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