Healthy, easy homemade whole wheat bread bowls to fill with your favorite vegan soups & dips.
Course: Dinner, Soup
2 ½cupswarm waterNOT hot
2packetsactive dry yeastor 4.5 tsp
2tbspmaple syrup or agave syrup
4cupsunbleached white flour
2 ½cupswhole wheat flour
¼cupaquafabaliquid from a can of chickpeas - optional
Mix the yeast, warm water, and maple/agave syrup together in your mixing bowl (I use a stand mixer with a dough hook for this recipe.) Let sit for 10 minutes to activate the yeast.
In a separate bowl, combine the white flour, whole wheat flour, and salt.
Turn on your mixer and slowly add the flour mixture 1 cup at a time. Let the dough hook knead the dough on a low speed for about 10 minutes. Occasionally, the dough might crawl up the hook - push it back down.
If the dough is still sticky, add more flour 1-2 tbsp at a time.
Place the dough in a clean bowl, cover with a towel, and let rise for 1 hour in a warm area. I like to place the bowl in my oven with just the oven light on - perfect temp!
Punch the dough down and then separate into 5 even pieces. Roll them up into balls. Place on parchment-lined baking sheets and let rise for an additional 30 minutes.
If the balls have flattened out a little, just re-shape and plump them back up.
Pre-heat your oven to 400 degrees (make sure your bread bowls aren't still in there!)
Brush the tops of the bread bowls with aquafaba - this is optional but will help achieve that golden brown look without eggs.
Bake for 20 mins. Brush with more aquafaba and bake for another 15 minutes.
After your bread bowls have cooled, carve out the middle using a serrated knife. Hollow it out more using a spoon - make sure to leave ¾-1 inch of the bread bowl intact all the way around so it is still strong enough to hold warm soup!