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- 125 Gram whole wheat flour
- 450 Gram bakers flour
- 2 Teaspoon dried yeast
- 320 Gram tepid water
- 20 Gram Extra Virgin Olive Oil (EVOO) BUY
- 1 Pinch Pink Salt Flakes BUY
- Additional EVOO for baking bread bowls
Place all bread ingredients other than extra EVO into the Thermomix bowl and mix 6 sec/speed 6.
Knead 2 min/Interval.
Tip dough out onto Silpat mat, wrap and allow to prove until doubled.
Form bread rolls (approx 250g each) and place onto lined baking tray. Cover and allow to rise for 30 minutes. Brush or spray rolls with cold water and place into cold oven set to 180ºC. Bake for 20-30 minutes until golden. Remove from oven (leave turned on) and cool.
Cut top off rolls, scoop out soft middle and brush inside and outside with EVOO. Return to oven for 10 minutes to crisp up 'bowl'.
Ladle soup into rolls immediately before serving with the toasted 'lids'.
Blend leftover top and inside of rolls on speed 8 to make breadcrumbs. Store in a freezer bag in the freezer for later use.