Honey Oat Bread Bowls make soup into a hearty filling nutritious meal. These delicious bread bowls have lots of flavor and substance. They make a great party bowl for dips too!
This is a bread recipe by master bread baker, Lori Viets. I have her book courtesy of Pleasant Hill Grain Company. This is a REALLY good read for bread bakers that use freshly home milled whole grain flours. I HIGHLY recommend it.
Even with all my years of bread baking behind me I learned new ideas about bread baking with freshly milled whole grains from this book. It’s never too late to try new ideas in food land.
Now that I have a brand new KoMo Mio grain Mill (read the KoMo Mio review here) I’m exploring ways to use freshly milled whole grain flours.
Look at that texture and The flavor!
I wanted to make bread bowls cause…I like the ‘eat the bowl’ concept. It’s a neat and tidy all in one dinner for two. And BELIEVE me. You will be full!
These whole grain bread bowls stand up to my juicy Hamburger soup. I even let the soup sit in it awhile and even had a second bowl of soup before devouring the bread. The bread did not break or disintegrate. It was good too! Great flavor in this bread bowl.
The bread bowl above I used for dipping my filling bread pieces in the soup broth. Yum! Hearty dinner for sure.
Honey Oat Bread Bowls Recipe is a QUICK bread making method.
Certainly faster than my long slow cold rise sourdough bread recipes which can take up to 24 hours. But this is a very different bread. If you want a sourdough bread bowl check out milk and honey sourdough Sandwich bread OR my whole wheat sourdough recipe. You will need to plan ahead though.
I use this quick yeast method for these bread bowls and also my homemade White bread recipe too. It’s a really quick method (Like under two hours start to finish) and very good for sandwiches, bread bowls and toast.
You can choose to make this recipe with one rise as is called for, or allow the dough to raise twice (if you have the time) for a more developed, tender loaf. For whole grain flours the second rise is beneficial but for these bread bowls I used the single rise and it worked great for bread bowls.
This is the first time I have used vital gluten, dough enhancer and Instant yeast. In the distant past when I made huge batches of bread for our family of seven, my dough enhancer for fresh milled whole grain flour was always a Tablespoon or two of soy lecithin thrown into the mix.
I may go back to that method and see how it differs from the results I’m getting here. For now, this is the method I’m following with good results.
Honey Oat bread Ingredients and my KoMo Mio Grain Mill. Here’s my ingredients for this recipe. Using the minute oats made the bread bowls denser than strictly necessary.
Whole Rolled oats will help the bread texture lighten up. Rolled Oats will give you a substantially textured bread bowl and it will still hold up to the soup, stew or chili.
A fun, delicious way to serve your soups, stews and chilis AND save some dishes. This recipe is very easy and takes only one rise before baking.
- 1 Cup Hot Water (hottest tap water temp)
- 2 Tablespoons good quality olive oil, avocado oil or coconut oil
- 2/3 Cup Organic Rolled oats
- 1 Tablespoon Sweetener (honey or organic sugar work well)
- vital wheat gluten (optional - enhances dough rise)
- 1 Tsp. Dough enhancer( helps improve texture of the bread)
- 2 to 3 Cups Freshly milled hard wheat (either red or white)
- 1 Tablespoon Saf-Instant Yeast
- Mill your fresh flour just before making the recipe for best results.
- Pour in the Water and oil into your large bowl or stand mixer .
- In a separate medium sized bowl add half (or 2/3) of the freshly milled flour.
- Add the salt, dough enhancer and vital wheat gluten to the dry ingredient bowl and whisk it all together.
- Pour the dry ingredients over the water mixture and NOW sprinkle on the INSTANT yeast.
- Mix the ingredients and ADD the remaining flour until the dough clears the sides of the bowl.
- Knead the dough until it passes the window pane test. MAKE SURE the gluten is developed enough to pass this test.
- Shape the dough into a single round loaf for a large soup bowl or party dip bowl.
- For two bowls divide the dough in half and shape into bowls. For 4 bowl divide into four rounds.
- Place the bowls on parchment or silpat lined baking sheet and allow to double in size.
- Brush with a beaten egg white mixed with a pinch of salt and a Tablespoon of water for a shiny soup bowl.
- Bake in preheated oven at 350 degrees F for 30 to 35 minutes or until done.
- After the bowls are cooled cut a circle around the bowl edge and cut through the middle in sections as shown. Remove the center part with a fork or sharp knife.
- Fill with soup or party dip and enjoy! Us the filling for a dipping bread or save for croutons.
The nutrition on this recipe is problematic. We had only two bowls. Four bowls would make very small bowls. If you choose to make this into four bread bowls you may need to rise them twice to get bowls large enough to be a good sized soup bowl.
The bowls are created by removing the filling from the baked dough rounds so eating every scrap of the filling is required to get all the calories indicated in the nutrition guide.
Serving Size1 bread bowl
Amount Per Serving Calories 391