I love a good bread bowl! What could be better than a meal where you actually get to eat the bowl????
While most of the recipes using the Whole Grain No-Knead Bread Dough master recipe don’t require that you let the dough rise, this one does. That said, the whole grain no-knead bread dough is truly a flat-bread dough. So you’ll never get the same amount of rise as you would with, say, a traditional yeast bread dough.
However, by letting your bread bowls rise for an hour, you will get a bread bowl that is large enough to hold a portion of chili, soup or dip. Plus, the denseness of the bread means it won’t leak!
When you mix up a batch of Whole Grain No-Knead Bread Dough, it makes enough for 4 different recipes. The exception is this recipe. I use 1/2 of the dough that the whole grain no-knead bread dough makes in order to get 4 bread bowls. If you only need two bread bowls, you can use 1/4 of the recipe.
- 1/2 recipe Whole Grain No-Knead Bread Dough
- Preheat oven to 100 degrees.
- Divide your bread dough into four equal pieces.
- Roll bread dough into four balls.
- Place bread dough balls onto a large baking sheet.
- Spray a piece of plastic wrap with cooking spray. Cover dough loosely. Then cover with a kitchen towel.
- Turn oven off. Allow bread bowls to rise in oven for one hour.
- Remove bread bowls from oven.
- Preheat oven to 425.
- Bake bread bowls for 17 - 20 minutes.
- Remove from oven and allow to cool slightly.
- Using a bread knife, cut a hole out of the top of the bowls. Use a spoon to slightly scrape out the insides.
- Fill the bowl with chili, soup or a warm dip.