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Whole Wheat Bread Bowls




Source of Recipe


Unknown


Recipe Introduction


Preheat oven to 400°F.


List of Ingredients




2 1/4 C lukewarm water
1 T salt
1 1/2 T sugar
3 T +3/4 tsp yeast
3 C whole wheat flour
3 C unbleached hardwheat flour

Recipe



Measure water into large bowl; sprinkle in yeast and stir until dissolved. Add sugar, salt, and 1 1/4 cups bread flour; beat until smooth. Add whole wheat flour and enough additional bread flour to make stiff dough. Turn onto lightly floured board; knead until smooth and elastic, 10 to 12 minutes. Place dough in bowl that has been lightly coated, turning to grease top. Cover; let rise in warm place until double, about 1 hour.

Grease outside of 6 ovenproof bowls that are approximately 4-inches in diameter (10-ounce custard cups).

Punch dough down; divide into 6 pieces. Cover and let rest 10 minutes. Spread each piece into a circle about 6 inches in diameter. Place over outside of bowl, working dough with hands until it fits. Set bowls, dough side up, on baking sheet coated with nonstick spray. Cover with plastic wrap; let rise in warm place until doubled, about 30 minutes.

Combine 1 egg white and 2 T water; gently brush mixture on dough. Bake for 15 to 20 minutes until golden brown. Using potholders, carefully remove the bowls. Set bread bowls, open side up on baking pan; bake 5 minutes.