Honey Wheat Bread Bowl Recipe
Honey Wheat Bread Bowl Recipe – Learn How to Make Bread Bowls with this easy recipe. Gorgeous glazed bread bowls with a sweet wheaty flavor.
Honey Wheat Bread Bowls
Think bread bowl making is out of your league? Think again! Today we’re making a simple Honey Wheat Bread Bowl Recipe that looks and tastes just like bakery bread bowls.
There’s a bakery in Asheville where I like to stop and pick up bread bowls on days I plan to make creamy soup for dinner.
The problem is, every time I stop by they have already sold out of bread bowls. I just can’t seem to get there early enough to find them in stock.
That’s ok, bread bowls are easy to make. Much easier than you might think.
As long as you have a good electric mixer with a bread hook, all the hard work is done for you.
This particular Honey Wheat Bread Bowl Recipe is a personal favorite, with its slightly sweet flavor and wheaty aroma.
Each dough ball is brushed with egg before baking to create a dark glossy crust, then kissed with salt flakes on top. You can cut out a core to turn the round loaves into bowls, then snack on the salty-sweet core!
Ready to get started?
What Ingredients You Will Need
- 1 2/3 cups lukewarm water
- 1/2 cup honey
- 2 tablespoons flavorless oil (vegetable oil, grapeseed, etc.)
- 2 tablespoons dry active yeast
- 2 teaspoons sea salt
- 3 cups all-purpose flour (No need to buy bread flour)
- 2 1/2 cups whole wheat flour
- 1 large egg
- Salt flakes for garnish, if desired
How to Make Homemade Bread Bowls
1) Line a large baking sheet with parchment paper and set aside.
Pour the lukewarm water/warm water into the bowl of an electric stand mixer. Add the honey, oil, active dry yeast, sea salt, and 1 cup all-purpose flour. Using a bread hook, mix/stir the yeast mixture ingredients for 30 seconds. Then turn off the mixer and let the mixture sit and foam for 10 minutes. (If the water is too hot, it will kill the yeast and it won’t foam.)
2) Once all the ingredients are added to the mixer, let the mixer knead the dough for 10-15 minutes to work the gluten in the flour.
3) Let the dough rise in an olive oil-greased bowl covered with a towel in a warm place like the kitchen. Once in the mixing bowl, and again after you punch, cut into 4 portions with a sharp knife and rolled into balls. This insures proper air bubbles form and gives the bread lift and a soft interior texture.
4) Brush the dough balls thoroughly with egg wash, to create a glossy crust. If you miss spots, there will be discoloration in the crust. (Don’t get just the top of the bread bowls, get the whole ball.) The glossy exterior helps seal the crust so the soup can’t seep out over time. It also keeps the bread fresh for a longer period of time, so you can make bread bowls several days before serving. Just be sure not to cut them open until right before serving.
5) Make sure the oven is well preheated. Bake until the crust is a rich deep brown (a little past golden brown). Cool completely before serving your favorite soup or dip inside.
All in all, the actual time you are working on the bowls is just 20 minutes or less, with a little wait time for rising.
You are going to love this Honey Wheat Bread Bowl Recipe. Just think of all the thick creamy soups that would taste fabulous served like this inside of the bread bowl.
Check Out The Full (Printable) Homemade Bread Bowl Recipe Below. Enjoy!
Thick Soups or Dips Perfect for Bread Bowls
- Irish Beer Cheese Soup (Shown in the image above.)
- Slow Cooker Chicken and Wild Rice Soup
- Turkey Chili
- Lightened-Up Broccoli Cheddar Soup
- Creamy Poblano Pepper Soup
- Healthy Butternut Squash Soup
- Creamy Wild Mushroom Soup
- Creamy Carrot Soup
Check the printable recipe card below for the nutrition information. Make sure to share this recipe on Facebook, Instagram, and Pinterest.
Honey Wheat Bread Bowl Recipe
- Line a large baking sheet with parchment paper and set aside. Pour the lukewarm water in the bowl of an electric mixer. Add the honey, oil, dry active yeast, sea salt, and 1 cup all-purpose flour. Using a bread hook, mix the ingredients for 30 seconds. Then turn off the mixer and let the mixture sit and foam for 10 minutes. (If the water is too hot, it will kill the yeast and it won't foam.)
- Turn the mixer on low and add the remaining all purpose flour and the whole wheat flour. Allow the mixer to "knead" the dough for at least 10 minutes to develop the gluten. Then cover the bowl with plastic wrap and allow it to rise until double in size, 60-90 minutes in a warm kitchen.
- Once the dough has doubled, preheat the oven to 425 degrees F. Punch the dough down and cut it into four equal pieces. Roll each piece into a tight ball and place them on the baking sheet 3-4 inches part. Make sure any creases are on the bottom, against the baking sheet. Allow the dough to rise another 30 minutes.
- Whisk one egg, then thoroughly brush the dough balls with egg. Brush all the way down to the parchment. Then sprinkle the tops with salt flakes and carefully score an X on the top of each ball.
- Bake for 25-30 minutes, until the crust is a deep brown. Cool completely. When ready to fill with soup, use a serrated knife to cut a deep core out of the center. Use your hand to rip out addition space in the bread bowls, then fill with creamy soup and enjoy!
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