These easy homemade whole wheat bread bowls are perfect for any of your favorite soups. Have your soup and eat the bowl too!
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!
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!
- 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
- 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.
- 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.
- 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.
- Preheat oven to 425 degrees. Line a baking sheet with parchment paper and set aside.
- 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.
- 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.
- Using a serrated knife, cut a round out of the middle and fill with soup.
Source: Adapted slightly from How Sweet It Is.