Onion & Thyme Bread Soup Bowls
Why enjoy your bread on the side? The perfect companion to soups and stews; a fresh made bread bowl to enjoy your soup from. Gluten free and vegan, bread soup bowls are a recipe that is worth the time to make it. Flavoured with fresh thyme and dehydrated onion, these are hearty, full of flavour and make any soup or stew better from pairing with it.
A recipe not to be taken lightly, bread soup bowls have taken me several tries to perfect it. You will need to have oven safe bowls to place upside down to bake your bread around, to create the shape. You will need patience and some understanding of how gluten free baking works in order to get the dough to stay together and bake in its shape. You might want too make a few extras in case all of the first batch don’t work out. I can guarantee these are worth every moment of the effort though.
The trick to making bread soup bowls gluten free and vegan is technique. Since we aren’t using gluten, or eggs to bind the dough together, we are using a tighter more structured dough with more psyllium husks and less water. This allows the dough to mold over the bowl and hold a bowl shape after baking. to mold it over the bowl, we let it rise flat on a parchment paper, after an hour place another parchment paper over top and flip it over your bowl shape. Gently but firmly, work the dough over the bowl shape, making sure not to make the dough too thin and keep a good base on the bottom of the bowl. Peel the last parchment off the top and spray with oil. Then bake for 25 minutes. Voila, bowl for soup.
Love soup? Here’s the list of soups we love and have posted. They are all delicious and worth making:
Onion & Thyme Bread Soup Bowls
- oven safe 8 oz bowls
- cookie sheet
- parchment paper
- hand mixer
- measuring spoons
- measuring cups
- large bowl
- small whisk
- small bowl
Prepare first and set aside for 15 minutes
- 230 g water 110-120° F
- 8 g coconut sugar
- 1 tsp fast acting yeast
- 2 ½ tsp psyllium husks
- 6 g dehydrated onion flakes
- 285 g gluten free bread flour blend, our recipe
- 8 g sea salt
- 20 g flax meal
- ½ tsp xanthan gum
- 2 tbsp fresh thyme
- 50 g olive oil
- Measure water of correct weight and temperature in a glass bowl.Add dehydrated onion, psyllium husks, coconut sugar and whisk to combine.Add yeast and whisk again, allow to start activating while measuring other ingredients.
Combine dry ingredients
- In a medium-large bowl, measure by weight and combine bread flour blend, salt, xanthan gum, flax meal and fresh thyme. Use a hand mixer to remove lumps.Prepare 4 parchment papers for the bowls, they should be larger than the bowls and fit over top.
- When yeast mixture forms bubbles, add to dry ingredients and measure in 50 g of olive oil.Mix with a hand mixer until combined thoroughly.
- Dough will be stickier and more dough like than any of my other recipes.
- Portion into three portions, place square parchment papers on a baking sheet or two.With water wet hands, form the dough into 3 disks, about ½-¾" thick, place them on the parchment papers and with wet hands, make the edges slightly thinner.Spray the tops with water, let rise for about an hour. Spraying tops as they start to dry out.NOTE: I let mine rise in the oven on proof which is 100° F. This is warmer than winter time room temp and yours might take longer, depending on time of year and where you let your yeast rise.
- Preheat oven to 375° FWhen your dough is larger and has visible bubbles on the top.
- Cover with the 4th parchment square.
- Carefully place the parchment covered dough over the bottom of the bowl over and gently begin working the dough down the sides of the bowl, leaving about ½" thickness of dough around the bowl.
- Slowly peel the top parchment off the dough and spray with oil. Bake in oven @ 375° F for 25 minutesWhen golden and bowl bounces back to a press test remove from oven. Wait about 3-5 minutes, flip the bowl over and let cool right side up. The dough is still soft enough at this stage that this technique will give the bowl a flat bottom to rest on when it has soup in it.Peel last parchment off when cooled 15 minutes or more.Serve within 1 day for best flavour and freshness.