Recipes

Spelt Sourdough Bread Bowls

February 20, 2018

The recipe below lays out step by step the technique to make your bread bowls. Spelt Sourdough is hands down the best for a bread bowl!

I’m sure you’ve seen it before, that beautiful bread bowl. Believe it or not, they are actually pretty simple to make at home and are just the thing to take your soup to the next level and impress your family and friends!

Spelt Sourdough is hands down the best for a bread bowl. The light tang of the sourdough is an exceptional way to highlight the savory flavors of your favorite soup. I’m a sucker for melty, gooey, cheese so one of my favorite soups is french onion. With a generous topping of cheese that melts down into the edges of the bread, it’s quite possibly the best thing that’s ever happened to a bread bowl.

Beyond just soup, there's more you can do with a bread bowl. Did you know they are also great for holding dips? They are perfect for hummus, spinach artichoke dip, cheese dip, the options are really endless here. This recipe makes up to four bowls so you can go all out with an impressive display of dip options for your next get together!

The recipe below lays out step by step the technique to make your bread bowls. I've used a whole spelt sourdough starter but you can use a white spelt starter if that's what you have. Because of rise times and the need to make the leaven {fancy word for waking up your starter and creating the base of your bread} you do need a bit of advance plotting for this one. For ease of timing when you want to grandly serve your soup in it's beautiful bread bowl, I recommend baking the bowls the day before you want to use them so you will need to start the process two days before.

I can't wait to hear how your bread bowls turn out and what kind of soup you made to fill them with! Please share your creations! #BakingWithVitaSpelt

Spelt Sourdough Bread Bowls

(6)

4 bread bowls

Ingredients

2 3/4 cups Whole Grain Spelt Flour (divided)
1 cup White Spelt Flour
1/4 cup Whole spelt sourdough starter
1 1/4 cups Water (divided)
2 to 3 tbsp Honey
1 1/2 tsp Kosher salt

Instructions

Prep (day 1)

  1. Create the leaven in a large bowl (I like to do this the night before, after I’m done with dinner dishes and before I wipe down the counters): ¼ cup starter -- 1 cup whole spelt flour -- ½ cup water.
  2. Mix with a fork in a bowl until completely combined. Cover with plastic and let sit overnight - at least 8 hours - in a warm spot of your kitchen.

Baking (day 2)

  1. In the morning start making your dough - uncover the leaven and add to it: 2 to 3 tbsp honey -- 1 ½ tsp kosher salt -- 1 ¾ cups whole spelt flour -- 1 cup white spelt flour -- ¾ cup water
  2. Mix together with a fork until all of the loose flour has been gathered and dough starts to come together (if there is still loose flour add additional water a tablespoon at a time until all loose bits stick to together - if dough is too wet add flour a couple tablespoons at a time you don’t want a ‘wet’ dough). Turn out dough onto a floured work surface and knead for 5 to 10 minutes until the dough becomes smooth, slightly shiny and elastic.
    Breaddoughkneaded 600X450
  3. Transfer to an oiled bowl, cover with plastic wrap and let rest away from drafts for 3 hours.
  4. After rising, turn dough out onto work surface again and, using your dough scraper, divide into four equal portions and form into balls*. Place each ball seam side down on a piece of parchment big enough to hold all four.
    Breadbowlformed 600X450
  5. Cover with an oiled piece of plastic wrap and allow to rise for another three hours.
  6. A half hour before baking, position the top rack of your oven in the middle and place a pizza stone on top. On the bottom rack place a very shallow oven-safe pan. Preheat your oven to 425 degrees.
  7. Tighten your dough balls up just a bit by giving them a little roll. Brush the tops with an egg wash then slash and “x” on the top with a sharp knife and then finish the rise with another 20 minutes.
  8. To bake -- Carefully slide the parchment onto the hot pizza stone and then put a giant handful of ice cubes into the bottom pan and shut the oven door. Bake for about 35 minutes or until bread starts to turn a dark golden brown on top. Remove from oven and cool on a wire rack.
    Breadbowlcooling1 600X446

Carve The Bowl

  1. When ready to fill use a small serrated knife and cut a circle out of the top of the bread and gently scoop out some of the middle. You can use the top for a little soup lid or cut into strips to dip into your soup. Set the scooped out middles aside for bread crumbs.
  2. Fill your bowl with your soup of choice. If you are filling with your favorite french onion, place 1 slice of gruyere cheese in the bottom of the bowl, fill, then 1 (or 2) slices of cheese on top and pop under the broiler until the cheese is all bubbly!
    Frenchonionbreadbowl
Notes

*Forming dough:
To form the dough into balls for the bread bowls you are going to shape the dough by pulling the sides of the dough down and tucking them underneath. You will want to do this 3 or four times, turning a quarter of a turn around each time. Once smooth on top, pinch bottom to seal and give a quick roll on your board to smooth out.

Extra Notes:
1. If planning to use bread bowls for dips, you may want a bigger bowl so divide the dough into two parts instead of four and proceed with the same directions. Your baking time will be longer, add another 5 minutes to base time.

2. In the winter my kitchen gets cold at night so when I make my leaven I put several dish towels on top of the bowl and around to help keep it warm.

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Breadbowl

Spelt Sourdough Bread Bowls

Posted On February 20, 2018

The recipe below lays out step by step the technique to make your bread bowls. Spelt Sourdough is hands down the best for a bread bowl!

I’m sure you’ve seen it before, that beautiful bread bowl. Believe it or not, they are actually pretty simple to make at home and are just the thing to take your soup to the next level and impress your family and friends!

Spelt Sourdough is hands down the best for a bread bowl. The light tang of the sourdough is an exceptional way to highlight the savory flavors of your favorite soup. I’m a sucker for melty, gooey, cheese so one of my favorite soups is french onion. With a generous topping of cheese that melts down into the edges of the bread, it’s quite possibly the best thing that’s ever happened to a bread bowl.

Beyond just soup, there's more you can do with a bread bowl. Did you know they are also great for holding dips? They are perfect for hummus, spinach artichoke dip, cheese dip, the options are really endless here. This recipe makes up to four bowls so you can go all out with an impressive display of dip options for your next get together!

The recipe below lays out step by step the technique to make your bread bowls. I've used a whole spelt sourdough starter but you can use a white spelt starter if that's what you have. Because of rise times and the need to make the leaven {fancy word for waking up your starter and creating the base of your bread} you do need a bit of advance plotting for this one. For ease of timing when you want to grandly serve your soup in it's beautiful bread bowl, I recommend baking the bowls the day before you want to use them so you will need to start the process two days before.

I can't wait to hear how your bread bowls turn out and what kind of soup you made to fill them with! Please share your creations! #BakingWithVitaSpelt

Servings: 4 bread bowls

Ingredients

1/4 cup Whole spelt sourdough starter
1 1/4 cups Water (divided)
2 to 3 tbsp Honey
1 1/2 tsp Kosher salt

Instructions

Prep (day 1)
  1. Create the leaven in a large bowl (I like to do this the night before, after I’m done with dinner dishes and before I wipe down the counters): ¼ cup starter -- 1 cup whole spelt flour -- ½ cup water.
  2. Mix with a fork in a bowl until completely combined. Cover with plastic and let sit overnight - at least 8 hours - in a warm spot of your kitchen.
Baking (day 2)
  1. In the morning start making your dough - uncover the leaven and add to it: 2 to 3 tbsp honey -- 1 ½ tsp kosher salt -- 1 ¾ cups whole spelt flour -- 1 cup white spelt flour -- ¾ cup water
  2. Mix together with a fork until all of the loose flour has been gathered and dough starts to come together (if there is still loose flour add additional water a tablespoon at a time until all loose bits stick to together - if dough is too wet add flour a couple tablespoons at a time you don’t want a ‘wet’ dough). Turn out dough onto a floured work surface and knead for 5 to 10 minutes until the dough becomes smooth, slightly shiny and elastic.Breaddoughkneaded 600X450
  3. Transfer to an oiled bowl, cover with plastic wrap and let rest away from drafts for 3 hours.
  4. After rising, turn dough out onto work surface again and, using your dough scraper, divide into four equal portions and form into balls*. Place each ball seam side down on a piece of parchment big enough to hold all four.Breadbowlformed 600X450
  5. Cover with an oiled piece of plastic wrap and allow to rise for another three hours.
  6. A half hour before baking, position the top rack of your oven in the middle and place a pizza stone on top. On the bottom rack place a very shallow oven-safe pan. Preheat your oven to 425 degrees.
  7. Tighten your dough balls up just a bit by giving them a little roll. Brush the tops with an egg wash then slash and “x” on the top with a sharp knife and then finish the rise with another 20 minutes.
  8. To bake -- Carefully slide the parchment onto the hot pizza stone and then put a giant handful of ice cubes into the bottom pan and shut the oven door. Bake for about 35 minutes or until bread starts to turn a dark golden brown on top. Remove from oven and cool on a wire rack.Breadbowlcooling1 600X446
Carve The Bowl
  1. When ready to fill use a small serrated knife and cut a circle out of the top of the bread and gently scoop out some of the middle. You can use the top for a little soup lid or cut into strips to dip into your soup. Set the scooped out middles aside for bread crumbs.
  2. Fill your bowl with your soup of choice. If you are filling with your favorite french onion, place 1 slice of gruyere cheese in the bottom of the bowl, fill, then 1 (or 2) slices of cheese on top and pop under the broiler until the cheese is all bubbly!Frenchonionbreadbowl

Notes

*Forming dough:
To form the dough into balls for the bread bowls you are going to shape the dough by pulling the sides of the dough down and tucking them underneath. You will want to do this 3 or four times, turning a quarter of a turn around each time. Once smooth on top, pinch bottom to seal and give a quick roll on your board to smooth out.

Extra Notes:
1. If planning to use bread bowls for dips, you may want a bigger bowl so divide the dough into two parts instead of four and proceed with the same directions. Your baking time will be longer, add another 5 minutes to base time.

2. In the winter my kitchen gets cold at night so when I make my leaven I put several dish towels on top of the bowl and around to help keep it warm.