I am a carb-o-holic.  Big time.

I think I could live on bread, cheese, fruit, and wine.  There you have my four favorite food groups.  So, when I made my Spinach Bisque recipe the last week, I really wanted to up awesomeness of the soup and that was done through bread bowls.  Yeah, spinach bisque in bread bowls pretty much rocks.

My family and I discovered Panera  a while ago and I soon realized I love broccoli cheddar soup in a bread bowl.  I mean what’s not to love- your saving the environment (with the ability to eat your bowl) and you have plenty of bread to dip in your soup!

While my bowls aren’t the yummy sourdough bowls from Panera, I think they stack up quite well.  I used a my simple bread recipe with some whole wheat flour and the end result was an an awesome part to a great winter meal.  So, I had time to catch up on some recipes and I really wanted to post this one because I think it is fun and a little extra touch for soup!

5.0 from 1 reviews
Whole Wheat Bread Bowls
Prep time
Cook time
Total time
Serves: 3
  • 2 cup water
  • 2 tablespoon yeast
  • ¼ cup sugar or honey
  • ¼ cup butter
  • ½ tablespoon salt
  • 3 cup whole wheat flour*
  • 2 cup white flour
  1. Add warm water, yeast, and sugar into bowl for stand mixer. Stir to dissolve sugar and yeast, let sit for about 10 minutes until yeast begins to activate.
  2. Place butter, salt, whole wheat flour, and 1 cup of white flour into bowl and begin to mix with dough hook, adding more flour as needed. You have enough flour when dough begins to pull away from the side and leaves bowl clean. Continue to knead for about 10 minutes.
  3. Place in a warm draft free spot and let rise for about an hour or until double in size. Scoop out onto a mat and divide dough into three sections. Create a ball with dough and place on a cookie sheet that has been dusted with cornmeal (do not flatten the ball.) Score the top and let rise again for about another hour until balls have risen more.
  4. Preheat oven to 375˚. You can make an option egg wash or I sprayed each bowl with water and sprinkled with sesame seeds. Bake for 20-25 minutes. Bowl should be a nice golden color and sound hollow when tapped. Let cool.
  5. Once cool, take a knife, angle, and remove a small section from the top of the bread bowl. Using your fingers (I used a grape fruit spoon) remove the rest of the bread from the inside (I froze for use at a later date.) Make sure you do not poke through the side.
  6. Fill with your favorite soup and enjoy!
*This recipe can be made with all whole wheat flour but I would recommend using an equal portion of whole wheat flour/whole wheat pastry flour.

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