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Photo: 15-Minute Chicken Enchilada Soup.

Whole Wheat Bread Bowls

A delicious way to enjoy soup with a homemade bread bowl. This super easy recipe was promoted by the Wheat Foods Council in 2007.
Prep Time 2 hours 30 minutes
Cook Time 20 minutes
Total Time 2 hours 50 minutes
Servings 6
Baking Temp 400°F

Equipment

  • Stand mixer fitted with paddle or large bowl
  • Dough hook or lightly floured board
  • Bowl
  • Baking sheet lined with parchment or coated with nonstick spray
  • Plastic wrap
  • Sharp knife

Ingredients

  • 2.5 cups warm water (110°F - 115°F)
  • 2 1/4 ounce packages active dry yeast
  • 1 tablespoon granulated sugar
  • 2 teaspoons salt
  • 2 tablespoons vegetable oil
  • 2 cups whole wheat flour
  • 4 to 4.5 cups bread flour

Instructions

For the Bread Bowls

  • 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.
  • NUTRITION INFORMATION PER SERVING (1 BREAD BOWL, 263g): 600 calories, 70 calories from fat, 8g total fat, 1g saturated fat, 0g trans fat, 30mg cholesterol, 800mg sodium, 110g total carbohydrate, 8g dietary fiber, 3g sugars, 20g protein, 192mcg folate, 0mg vitamin C, 6mg iron.
  • You might enjoy these delicious soup recipes: Looking for a way to use those leftover bread bowl tops and insides? Check out our 10 Surprising Uses for a Slice of Bread for ideas.
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