What is einkorn flour?
Watch our video and find out.
This homemade bread bowl recipe is the easiest recipe you’ll ever make. Since the gluten bonds in the bread are less structured, very little kneading and messing with the dough is necessary. It is your go-to bread recipe for almost anything from sandwiches to bruschetta.
We served up a thick, hearty potato soup in our homemade bread bowls while in the test kitchen. Thick liquids and dips work best with the texture of the bread, therefore stew and rustic soups like roasted tomato and broccoli cheese are the way to go.
Fill this delightful, edible masterpiece with loaded baked potato soup or even steaming hot crab or artichoke dip. For extra pizzazz, pop your prepared bread bowls in the oven to gently melt a cheese topping or lightly toast homemade breadcrumbs and croutons on top.
Einkorn is helpful for those with gluten sensitivities or intolerances and not intended for those with celiac disease.
Homemade Bread Bowls with Einkorn Flour
- 4 1/2 tsp active dry yeast, 2 packages
- 2 Tbsp sugar
- 2 cups water, warm, 105-110 degrees
- 6 cups all-purpose einkorn flour, 27 oz
- 4 tsp salt
- unsalted butter
- 4 tsp olive oil
- In a large bowl, whish together yeast, sugar and warm water. Let stand for 10 minutes or until bubbly. Add the flour and salt and stir until it comes together. NOTE: We strongly recommend you weigh your einkorn flour, if possible, for better accuracy. If you don’t have a scale, fluff the flour with a fork before you measure it in a cup.
- Turn dough out onto a floured counter, flour your hands then knead until you have a smooth dough (only about 2 minutes). Let dough rest for 10 minutes. As the dough rests the flour will become stickier because it is absorbing the liquid.
- After the dough has rested, knead for another minute or two. Don’t be tempted to over flour the dough at this point. It should remain sticky. Divide, form into four balls then place into four small 1 qt oven-proof glass bowls heavily coated with butter. Add 1 tsp of olive oil to the bottom of each bowl. Toss to coat both sides in oil. Cover with a clean towel and let rise (about 40 minutes). It does not need to double in size like traditional dough.
- Preheat oven to 375 degrees. When oven is hot, place bowls into the oven and bake for 35 minutes. The bread will sound hollow when tapped and be at an internal temperature of 200 degrees. Invert the bread onto a rack and let cool.
To make one large bread bowl for a dip, simply place all of the dough in a 3-qt glass bowl in step 2!