Homemade Whole Wheat Bread Bowls

by Erin

These easy homemade whole wheat bread bowls are perfect for any of your favorite soups. Have your soup and eat the bowl too!

Whole Wheat Bread Bowls 2

Jump to recipe

In case you were unaware, USA beat Ghana last night!! Unfortunately I didn’t get to watch the game live and ended up knowing the final score before watching it but it was still fun seeing it play out. Now here’s to hoping Portugal (and mostly Cristiano Ronaldo – beautiful, beautiful man who happens to also be amazing at soccer) doesn’t take out it’s frustration on us Sunday for being demolished by Germany yesterday. Germany is one amazing team!

Whole Wheat Bread Bowls 1

Unrelated to the World Cup is my newest U-pick farm adventure. On my and my dad’s last strawberry picking outing we also had the chance to pick our own broccoli, cauliflower, and cabbage! I may have gotten a bit carried away and had to freeze one of the larger heads of broccoli (it was the size of two large heads combined found at the grocery store), but the rest is being thrown into all kinds of recipes. Although I have yet to figure out what to do with the cabbage, thoughts?

Although these homemade whole wheat bread bowls were not made with any of those three things, they were created to hold my favorite broccoli cheddar soup which is one of my earlier recipes on this blog – and the combination was pure comfort food!

One year ago: S’mores Puppy Chow

Three years ago: Banana Foster Cream Pie


Yield: 4 servings Prep Time: Cooking Time:
Nutrition facts: 200 calories 20 grams fat


  • 2 cups lukewarm water
  • 2 Tbsp active dry yeast
  • 2 Tbsp honey
  • 2 Tbsp olive oil
  • 3 cups white whole wheat flour
  • 2-3/4 cups all-purpose flour
  • 1-1/2 tsp salt
  • 1 egg, lightly beaten


  1. In the bowl of a stand mixer fitted with a dough hook, combine warm water, yeast, honey and olive oil. Let sit for 5-10 minutes or until foamy.
  2. In a separate bowl, sift together the flour and salt. With the mixer on low speed, add flour gradually, one cup at a time. Knead with the dough hook for 10-12 minutes until all the flour is incorporated, but still sticky.
  3. Remove dough from bowl and place it on a clean, floured workspace. Knead a few times by hand, adding a few sprinkles of flour until it's elastic and no longer super sticky. Place the dough in a bowl coated with olive oil and flip to coat. Cover and set in a warm place to rise for 1.5 hours.
  4. Preheat oven to 425 degrees. Line a baking sheet with parchment paper and set aside.
  5. After 1.5 hours, punch down dough and form into a large round. Cut the round into 4 equal pieces and roll them into balls. Place on the prepared baking sheet, cover and let rise for 20-30 more minutes.
  6. Roll the dough 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.
  7. Using a serrated knife, cut a round out of the middle and fill with soup.
Did You Make This Recipe?
I want to see! Tag me on Instagram at @TheSpiffyCookie and hashtag it #TheSpiffyCookie.

Source: Adapted slightly from How Sweet It Is.

Did you make this recipe? I want to see! Tag @THESPIFFYCOOKIE on Instagram and hashtag it #THESPIFFYCOOKIE

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April Johnson October 9, 2023 - 10:51 am

Is there any way to print your recipes?

Erin October 9, 2023 - 12:39 pm

Hi April! I am slowly adding printable recipe cards to all my recipes. As I have over 12 years of recipes it is taking this one-woman team some time! But I went ahead and added a recipe card to this for you to print now.

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Tere July 30, 2014 - 8:26 pm

Love your recipes!

About that cabbage, make sauerkraut! I just learned how, couldn’t be easier, just shred cabbage. layer in a bowl for 1/2 hr or so with couple T salt and pack in a jar. Five or 6 days later you’ve got the best sauerkraut ever!

Just google lacto-ferment and you’ll find out you can preserve many veggies for longer storage than I ever thought possible, no boiling, no sterilizing, no sweat

Kayle (The Cooking Actress) June 20, 2014 - 10:02 pm

how cool that you got to pick veggies too!!! These bread bowls look SO crazy delish-I’m not imagining putting my chicken cheddar potato chowder in them….omigoshhhhh *drooool* and whole wheat too yayyy!

Zainab June 18, 2014 - 12:35 am

Oh I am COUNTING on Portugal to be angry :) They have got to beat US so that they go easy on Ghana! I watched the game and was so sad. Ok enough soccer…this bowl! Love it!!

spiffycookie June 18, 2014 - 9:16 am

Oh man, you and I cannot be friends on Sunday haha. Frenemies for a day?

Rachel June 17, 2014 - 6:16 pm

Wow! That looks delicious! I’d love to try the bowls with my watercress and potato soup :)

Check out my blog:

And my new cookbook:

Arthur in the Garden! June 17, 2014 - 1:01 pm


How to Philosophize with Cake June 17, 2014 - 9:11 am

Those look awesome! I love bread bowls, even better that these are homemade AND whole wheat! :)

steph@stephsbitebybite June 17, 2014 - 8:21 am

You just became my hero!! Oh my gosh, I can’t even believe how incredible these look!


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