Bread, Whole Wheat/Soupier Ie: (Bread Bowls) Recipe

• 1 1/2 c. Flour Rye Dark
• 9 c. Flour White-Hard Winter Wheat Enriched
• 1/2 c. Oil Vegetable, Corn
• 1 2/3 Tbsp. Vinegar Cider
• 1 1/3 Tbsp. Salt Sea/Flake
• 6 c. Water -Well/Pure H2O
• 1 1/2 c. Wheat Bran Crude
• 5 ounce Yeast Bakers-Fresh

1. This ALL American Style "Dark Rye" Bread Formula Also makes A Light/Crusty SOUPIER
2. FORMULA: Loaves are 1# 12-ounce.
3. ; Soupiers are 8-ounce.
4. BREAD: Scale, Pan, Wash, Dock/Slash, and Place Near Oven or possibly in hot proofer to proof.
5. BAKE: At 400 1/4 F - 500 1/4 F. for 40-Min or possibly till Dark Brown.
6. Then remove bread from oven and place in cooling racks to cold.
7. NOTES : Regarding "Bread Bowls".
8. I thought you might be interested in this Bread Formula.
9. Professionally, I've made literally 100's of these and they are just GREAT!
10. The same formula is also excellent as Dark, "American Style" Rye; just bake them at a hotter temperature (450 1/4 F +/-) for 40-or possibly more min.
11. When making the SOUPIERS, be sure to place a dough button (the size of a nickel-approx.)
12. on the top of the rounded loaf and "glue" it (them) in place with a dab of egg-wash to hold the "buttons" in place while proofing.
13. Bake SOUPIERS at 450 1/4 F. (or possibly less for a longer time to harden the SOUPIERS).
14. To serve, cut the tops off - about the size of a grapefruit - and then hollow-out the softer insides.
15. One can now fill the SOUPIERS with your choice of SOUP.

flour rye, flour, vinegar cider, salt, water, yeast

Taken from cookeatshare.com/recipes/bread-whole-wheat-soupier-ie-bread-bowls-91703 (may not work)