Whole Wheat Bread Bowl

Whole Wheat Bread Bowl

One of my favorite indulgences is Broccoli Cheddar Soup with a Whole Wheat Bread Bowl. Broccoli Cheddar Soup tastes rich and yummy on its own, but there’s something so unbelievably comforting about ripping off pieces of bread and dunking them into the piping hot soup. I could definitely eat this combo more often than I should. Mmmmmmm……

Here is the recipe for Whole Wheat Bread Bowls, which I usually bake the day before I make the soup. In spite of my living in warm weathered Hawaii, we definitely experience plenty of cool weather up here on the volcano. In the winter season, hot soup in a bread bowl is really great comfort food when you’re feeling a chill in your bones.

Whole Wheat Bread Bowls

  • Servings: 4
  • Difficulty: easy
  • Print


  • 1 packet of instant yeast
  • 1 2/3 cups warm water (between 100-105 degrees)
  • 1/3 cup organic cane sugar or regular granulated sugar
  • 3 tablespoons refined coconut oil melted
  • 2 teaspoons Hawaiian red salt or Himalayan pink salt
  • 2 teaspoons onion powder
  • 3 cups AP flour
  • 2 1/2 cups whole wheat flour
  • 1 egg


  1. Thoroughly combine packet of yeast with warm water, oil and sugar in a small bowl and let sit for 20 minutes, or until foamy.
  2. In a medium bowl, mix together white flour, wheat flour, salt and onion powder.
  3. Slowly add foamy yeast mixture and mix until it forms a ball.
  4. Knead dough for at least 5-10 minutes to develop the gluten and then return to mixing bowl.
  5. Cover mixing bowl with clean towel and let rise for 60-90 minutes. Dough should be doubled in size when ready. While dough is rising, prepare a medium size baking sheet with parchment paper for bread bowls.
  6. When ready, punch dough down and divide ball into 4 equal pieces. Lightly knead balls and when finished, tuck any creases underneath and arrange smooth side up on baking sheet. The bowls will need to rise for another 30-40 minutes.
  7. Ten minutes before the bowls are done rising, preheat oven to 425 degrees F and whisk egg in a small dish.
  8. When bowls are finished rising, thoroughly brush each one with egg and be sure to get all over the bowl, as this will create a seal to help keep soup inside.
  9. Bake for 25-35 minutes on the middle rack. Allow to completely cool before cutting out the center core. Always use a serrated bread knife or similar to cut into bread to keep from smashing it. Avoid sticking the knife all the way to the bottom of the bowl. My core was about 4 inches wide and I removed about half of the bread from the bowl with my hands. I left about an inch of bread on the bottom and saved the removed pieces for dipping.

*This post may contain affiliate links of which I may earn a small compensation (at no cost to you) from qualifying purchases.

Bob’s Red Mill Unbleached White All-Purpose Flour


%d bloggers like this: