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Sourdough Rye Bread Bowls
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Sourdough Rye Bread Bowls

This recipe requires sourdough starter. If you already have some, you're good to go. If you need to make one first, there's a how-to link below. Note you'll need about 7 days to create your starter.
Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Servings 4 bread bowls
Author Karen Gibson

Ingredients

  • 2 tablespoons olive oil
  • 1 1/2 tablespoons molasses
  • 1 1/2 tablespoons honey
  • 1 large egg room temperature
  • 1/3 cup water room temperature, plus extra as needed
  • 1 cup sourdough starter room temperature (recipe
  • here
  • if you need one)
  • 2 1/4 cups all-purpose plus extra as needed
  • 3/4 cup white or light rye flour*
  • 1 1/2 teaspoons table salt or 2 teaspoons kosher salt
  • 1 1/2 teaspoons instant yeast
  • 4 teaspoons vital wheat gluten optional

Instructions

  • Add the web ingredients to the bowl of a stand mixer and mix with the paddle attachment until combined. Whisk the dry ingredients together in a mixing bowl. Add one cup of the flour mix to the bowl and combine on "2" speed. Stop the mixer and switch to the dough hook. Resume mixing on "2". Add the remaining flour mixture one cup at a time. The dough should quickly come together in a dense ball. If the dough wants to hug the side of the bowl and work its way up and out, add a teaspoon of water directly on the dough and continue mixing to loosen it. Knead in the mixer for 8 minutes.
  • Turn out the dough on a lightly floured board and knead for a couple of turns. Transfer the dough to a lightly oil bowl, cover loosely, and let rise in a warm place for 2 hours (or, refrigerate overnight for extra depth of flavor - bring to room temperature before continuing with the next step below).
  • Preheat oven to 375°F.
  • Divide the dough into four equal pieces. Shape each piece into a ball by stretching the dough with your hands and tucking the two ends under. Rotate the dough a quarter turn and stretch and tuck the ends under again. Repeat rotating, stretching and tucking until a nice ball is formed. (Note that the bottom of the ball will look like a cracked mess, but that's okay - it will close up during oven rise.) Repeat with remaining three pieces.
  • Place the dough balls several inches apart on a parchment lined baking sheet. Cover with a towel, and let rise for a half hour.
  • Use a sharp, serrated knife (or a proper bread lame) and cut slashes across the top of the dough ball.
  • Place the baking sheet in the oven, and bake for 30 to 45 minutes. Begin checking at 30 minutes: the crust should be a nice, even golden brown. Remove and let cool.
  • Before serving use a sharp paring knife to cut a circle into the top of each loaf, taking care not slice down too deeply into the bread. Use your fingers grasp the edges of the circle and lift out - a nice portion of the crumb should come with it. If you need more room in your "bowl" just pull out of more of the crumb (chef's treat!). Ladle soup into the bowls, and serve the tops alongside.

Notes

* White or light rye flour may be difficult to find locally. I used regular rye flour which is denser than white or light, and rebalanced the flours to use a 2 1/2 cup a-p flour to 1/2 cup rye flour ratio.
Tip: Measure the olive oil first, then use the same, unrinsed spoon to measure the molasses and honey - both should slide right out, thanks to the coating of oil.
Vital wheat gluten is optional, but gives the loaf fabulous oven spring.
Make your own sourdough starter!