Soup bowls made of bread.
The obvious perk here is that you do not have to do the washing up after your meal because you can eat the bowl. This recipe makes 2 large bowls. You can divide the dough into smaller pieces to make more smaller ones. To be fair this bread is great just as bread. You do not have to turn it into soup bowls. It can be eaten just like that.
Check out the basic dough page where you will find a lot more simple, no-fuss breads.
Watch the video down below for detailed instructions.
450g (1lb) strong white bread flour
50g (1.75oz) wholemeal flour
10g (0.35oz) salt
5g (0.2oz) dry yeast or 3x the amount of fresh yeast
10g (0.35oz) caraway seeds
20g (0.7oz) linseeds *You can use any seeds you like though and as much or as little as you prefer
320g (11.3oz) cold water
To learn more about dough temperature control click here.
1 egg for brushing
Extra seeds to sprinkle
- In a bowl add the water, salt, yeast, and the seeds. Mix to dissolve the salt and to hydrate the yeast a little.
- Add the flour and mix to a dough with a scraper. Once it comes together continue mixing by hand.
- Tip the dough out on the table and knead for around 5 – 7 minutes. Desired dough temperature 25-26C (77-79F).
- Cover and ferment for 45 minutes.
- Ferment for 45 minutes.
- Divide and preshape.
- Rest for 30 minutes.
- Shape the bowls and place them on a tray with non-stick paper.
- Final proof 1 hour. During this time preheat your oven to 160C (320F) with the fan on.
- Brush the dough balls with the egg, let them dry for 5 minutes then brush them again and sprinkle with seeds.
- Bake for around 35 minutes.
- Let the dough cool down for at least 30 minutes before cutting the tops off and scooping out the insides.
Fill with your favourite soup and enjoy!
Watch the video here