Friday, January 23, 2015
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!
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
First, you'll need to mill your grains.
Using your Komo Electric Grain Mill or Nutrimill Grain Mill, mill your hard red wheat, hard white wheat, and rye into a large bowl.
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.
Remove dough and place in a large, greased bowl, cover, and let rise until double in size.
This should take 30-40 minutes.
Preheat oven to 400 degrees.
Remove dough, and using your Wüsthof Bench Scraper, divide dough into four pieces, and then 8 pieces.
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.
Once risen, slice two slits in the top of each bread bowl, then brush with melted butter.
Place in 400 degree oven, knock temperature down to 350 degrees, and bake for 30-35 minutes. Remove and allow to cool before serving.
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!
There's nothing better than a warm bowl of soup, especially when that bowl is a Wheat Bread Bowl!