Friday, January 23, 2015

Wheat Bread Bowls
















Don't you just love warm soup on a chilly day? Whether it's the hearty ingredients, the creamy texture, or the mouth watering taste, soup just always seems to warm our souls and makes the winter days just a little brighter.

Here at Honeyville, we've got the perfect selection of warm, easy-to-make soups with just the right amount of flavor to get your taste buds excited. Whether it's our Potato Cheese Soup or our Broccoli Cheese Soup, the question isn't which one is best, but what can you serve this with?

For me, soup just isn't soup unless it's served up in a bread bowl! I mean, who wouldn't want dishware that you can eat, right? That's why we've come up with the perfect bread bowl recipe for any soup you can imagine. Using some of our favorite grains, we've created a bread bowl you simply can't resist. The only question now is what type of soup you're going to pour into it! Grab an apron and your favorite mill, it's time to bake up some Wheat Bread Bowls!

Ingredients:
1 cup Honeyville Hard Red Wheat, milled
1 cup Honeyville Hard White Wheat, milled
1/3 cup Honeyville Whole Grain Rye, milled
3 cups Hot Water
1/4 cup Butter, melted
1 Tbsp Salt
1/3 cup Sugar
4-5 cups Honeyville Alta Artisan Flour
3 Tbsp SAF Yeast

Yields: 8 bread bowls

Directions:
First, you'll need to mill your grains.

Milling-Grain











Using your Komo Electric Grain Mill or Nutrimill Grain Mill, mill your hard red wheat, hard white wheat, and rye into a large bowl.

Dough-in-Mixer











In your BOSCH Universal Mixer, add the following ingredients in this order: water, butter, salt, sugar, milled wheat flour, and yeast. Turn mixer to #2 setting and while ingredients are mixing, slowly add alta artisan flour 1 cup at a time until the dough begins to pull away from the sides. Knead in machine for 3-4 minutes, or until dough is smooth.

Bread-Dough











Remove dough and place in a large, greased bowl, cover, and let rise until double in size.

Risen-Dough











This should take 30-40 minutes.

Preheat oven to 400 degrees.

Divided-Dough











Remove dough, and using your W├╝sthof Bench Scraper, divide dough into four pieces, and then 8 pieces.

Dough-on-pan











Take each piece, roll into a ball, and place on your USA Pan Cookie Sheet, covered with parchment paper.

Cover with plastic wrap and let rise for 30 minutes.

Risen-Dough-Ball











Once risen, slice two slits in the top of each bread bowl, then brush with melted butter.

Baked-Bread-Bowl











Place in 400 degree oven, knock temperature down to 350 degrees, and bake for 30-35 minutes. Remove and allow to cool before serving.

Bread-Bowl











These bread bowls are packed full of flavor and texture. The mixture of hard red wheat, hard white wheat, and rye, give these bowls a hearty, whole grain taste, while still leaving them soft and tender on the inside. Serve these bad boys up with any soup or hearty chilly, and you'll enjoy a tasty combination of flavors and texture!

Wheat-Bread-Bowl











There's nothing better than a warm bowl of soup, especially when that bowl is a Wheat Bread Bowl!

2 comments:

Margaret J said...

This may sound stupid but I can see these instructions 2 ways. Do I measure 1 cup of wheat berries and then mill it and use all the flour, or do I measure 1 cup of milled flour? I've checked with several people and we are all confused. 1 cup of wheat berries will mill to about 1 1/2 cups of flour. I guess what I'm really asking is how much of each FLOUR is needed for this recipe?

In The Kitchen With Honeyville said...

Great question Margaret! You measure 1 cup of wheat berries, before they are milled. These measurements should give you around 4 cups of whole wheat flour.