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Shar's Country Whole Wheat Bread Bowls

  • 4 ½ cups hot (115) water
  • 1/3 cup canola oil
  • ½ cup honey or molasses
  • 1 tbsp. Sea salt
  • 3 tbsp. Dough enhancer
  • 2 cups high gluten bread flour
  • 3 tbsp. Saf instant yeast
  • 6 cups fresh ground whole wheat
  • ½ cup sourdough base (optional)
Mix all ingredients in the bosch bowl:
Mix thoroughly on speed one. Continue to add enough whole wheat flour until the dough cleans the sides of the bowl. Knead on speed one for 7-8 minutes or until the gluten is developed. Leave the dough in the bowl and cover with the splatter ring and lid. Let the dough rest for 15 minutes. Knead again for a few seconds and let it rest for another 15 minutes. This procedure is called pestering and changes the texture of the bread into a tight dough, which is good for bread bowls.

Form dough into bread bowls or french rolls: 8oz. 12oz. For bread bowls, 1 ½ lbs. For french bread, and 1 lb for baguettes. Place on a parchment lined cookie sheet. Slash tops with a bakers blade. Brush with beaten egg wash. Cover and allow them to rise until double in size approximately 45 min-1 hour. Bake in a preheated oven at 350 for 20-30 minutes.

They can also rise on parchment paper that is covering a pizza peel. Preheat pizza stone at 400, then turn oven down to 350 and bake for 20-30 minutes or until the internal temperature is 200 and the bread is golden and crusty. Remove from cookie sheet onto cooling rack; allow to cool for at least 6 hours before storing.

When completely cool, cut off top of bowl and clean out center with fork. Serve soup or salad in bread bowl.

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