- 2 ½ cups warm water (110°F - 115°F)
- 2 (¼ ounce) packages active dry yeast
- 1 tablespoon granulated sugar
- 2 teaspoons salt
- 2 tablespoons vegetable oil
- 2 cups whole wheat flour
- 4 – 4 ½ cups bread flour
- 1 large egg, beaten
- 1 tablespoon milk or water
- Sesame seeds, optional
In bowl of stand mixer fitted with paddle or a large bowl, combine warm water and yeast; let proof 5 – 10 minutes. Add sugar, salt, oil and whole wheat flour; beat 2 minutes.
Gradually add enough bread flour to make a slightly stiff dough.
Exchange paddle for dough hook or turn onto lightly floured board; knead 10 minutes until dough is smooth and elastic.
Place dough in bowl that has been lightly coated with nonstick spray, turning to grease top. Cover; let rise until doubled, about 1 hour.
Deflate dough; divide into 6 equal pieces. Cover and let rest 10 minutes. Shape each piece into a round uniform ball by stretching the sides toward the bottom and pinching to make a tight ball. Set balls pinched-side down on baking sheet lined with parchment or coated with nonstick spray. Cover with plastic wrap; let rise in warm place until doubled, about 45 minutes.
Preheat oven to 400°F. Using a sharp knife, score surface with shallow cuts in an “X” pattern. Combine egg and milk or water; gently brush mixture on dough. If desired, sprinkle on sesame seeds. Bake 17 – 20 minutes. The bread is done when it’s golden brown, and an instant-read thermometer inserted registers 200°F. Allow to cool completely on a rack before cutting.
To serve, cut a 3 ½” circle off the top of bread. Hollow out bottom portion of loaf, leaving a ½” shell. Save removed bread for another use. Fill the bread bowl with your favorite soup.