Bread, Whole Wheat/Soupier Ie: (Bread Bowls) Recipe
Servings: 1
Ingredients
- 1 1/2 c. Flour Rye Dark
- 9 c. Flour White-Hard Winter Wheat Enriched
- 1/2 c. Oil Vegetable, Corn
- 1 2/3 Tbsp. Vinegar Cider
- 1 1/3 Tbsp. Salt Sea/Flake
- 6 c. Water -Well/Pure H2O
- 1 1/2 c. Wheat Bran Crude
- 5 ounce Yeast Bakers-Fresh
Directions
- This ALL American Style "Dark Rye" Bread Formula Also makes A Light/Crusty SOUPIER
- FORMULA: Loaves are 1# 12-ounce.; Soupiers are 8-ounce. BREAD: Scale, Pan, Wash, Dock/Slash, and Place Near Oven or possibly in hot proofer to proof.
- BAKE: At 400 1/4 F - 500 1/4 F. for 40-Min or possibly till Dark Brown. Then remove bread from oven and place in cooling racks to cold.
- NOTES : Regarding "Bread Bowls". I thought you might be interested in this Bread Formula.
- Professionally, I've made literally 100's of these and they are just GREAT! The same formula is also excellent as Dark, "American Style" Rye; just bake them at a hotter temperature (450 1/4 F +/-) for 40-or possibly more min.
- When making the SOUPIERS, be sure to place a dough button (the size of a nickel-approx.) on the top of the rounded loaf and "glue" it (them) in place with a dab of egg-wash to hold the "buttons" in place while proofing.
- Bake SOUPIERS at 450 1/4 F. (or possibly less for a longer time to harden the SOUPIERS).
- To serve, cut the tops off - about the size of a grapefruit - and then hollow-out the softer insides.
- One can now fill the SOUPIERS with your choice of SOUP.
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