Rye Bread Bowls

This is a different take on my Fresh Baked Bread recipe. I made the toasty and dark Rye bread bowls because I made some delicious Cheddar Cheese + Beer Soup. I am a firm believer you can never go wrong making a bread bowl with cheese and beer soup. This bread would also be very taste on sandwiches, especially pastrami sandwiches. To make the bread, in a large mixing bowl add 2 cups of all-purpose flour, 2 cups of rye flour and a pinch of salt. Combine all dry ingredients. Add 2 packets of yeast to 1/2 cup of warm water and set aside. After a few minutes the water should be foaming, if it isn’t then the yeast isn’t working and you need to start over. Don’t let the water get too hot or it will kill the yeast. Also, if salt touches the yeast it will die which is one of the reasons we mix the dry ingredients first. To get the dark color and depth of flavor in the bread add 2 tablespoons of unsweetened coco, 1 tablespoon of brown sugar and 1 tablespoon of honey to 2 cups of boiling water.When the chocolate mixture has cooled slightly, add the 1/2 cup of yeast mixture to the dry ingredients followed by the two cups of chocolate mixture. I use a Kitchenaid mixer with the paddle attachment. If you don’t have a mixer you could easily mix this together in a large bowl with a fork. This recipe makes TWO bread bowls. Divide the dough into two equal sizes and shape into balls. Place each loaf in separate greased bowls, cover with Saran Wrap and set aside for 2-4 hours. It should rise to double its original size. When you’re ready to bake, pre-heat the oven to 450 degrees and place a La Creuset dutch oven in the oven to heat for 30 minutes. With heavily floured hands, take the dough out of the bowl and form into a round ball. When the dutch oven is hot, take out of the oven and place the round bread dough inside and place the lid on top. Put back into the oven and let cook for 30 minutes without taking the lid off. When the bread is ready it will look like this. To make a bread bowl, cut a circle out of the top and remove the top. Scoop out any excess bread crumbs to make room for your soup. If you are making sandwiches, just slice it up.

Dark Rye Bread

Serving size: Two small loafs or one large loaf

2 cups of All-Purpose Flour

2 cups of Rye Flour

Pinch of Salt

2 + 1/2 Cups of Water

2 Packets of Yeast

2 Tablespoons of Un-Sweetened Coco Powder

1 Tablespoon of Brown Sugar

1 Tablespoon of Honey

In a large mixing bowl add 2 cups of All-Pourpose flour, 2 cups of Rye flour and a pinch of salt. Combine all dry ingredients. Add 2 packets of yeast to 1/2 cup of warm water and set aside. After a few minutes the water should be foaming, if it isn’t then the yeast isn’t working and you need to start over. Don’t let the water get too hot or it will kill the yeast. Also, if salt touches the yeast it will die which is one of the reasons we mix the dry ingredients first. To get the dark color and depth of flavor in the bread add 2 tablespoons of unsweetened coco, 1 tablespoon of brown sugar and 1 tablespoon of honey to 2 cups of boiling water. When the chocolate mixture has cooled slightly, add the 1/2 cup of yeast mixture to the dry ingredients followed by the two cups of chocolate mixture. I use a Kitchenaid mixer with the paddle attachment. If you don’t have a mixer you could easily mix this together in a large bowl with a fork. This recipe makes TWO bread bowls. Divide the dough into two equal sizes and shape into balls. Place each loaf in separate greased bowls, cover with Saran Wrap and set aside for 2-4 hours. It should rise to double its original size. When you’re ready to bake, pre-heat the oven to 450 degrees and place a La Creuset dutch oven in the oven to heat for 30 minutes. With heavily floured hands, take the dough out of the bowl and form into a round ball. When the dutch oven is hot, take out of the oven and place the round bread dough inside and place the lid on top. Put back into the oven and let cook for 30 minutes without taking the lid off.  To make a bread bowl, cut a circle out of the top and remove the top. Scoop out any excess bread crumbs to make room for your soup. If you are making sandwiches, just slice it up.

Would love to hear your comments below.

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s