Instructions: This ALL American Style "Dark Rye" Bread Formula Also makes A Light/Crusty SOUPIER

FORMULA: Loaves are 1# 12-oz.; Soupiers are 8-oz. BREAD: Scale, Pan, Wash, Dock/Slash, and Place Near Oven or in warm proofer to proof.

BAKE: At 400 1/4 F - 500 1/4 F. for 40-Minutes or until Dark Brown. Then remove bread from oven and place in cooling racks to cool.

NOTES : Regarding "Bread Bowls". I thought you might be interested in this Bread Formula.

Professionally, Ive made literally 100s of these and they are just GREAT! 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 more minutes.

When making the SOUPIERS, be sure to place a dough button (the size of a nickel-approx.) 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.

Bake SOUPIERS at 450 1/4 F. (or less for a longer time to harden the SOUPIERS).

To serve, cut the tops off - about the size of a grapefruit - and then hollow-out the softer insides.

One can now fill the SOUPIERS with your choice of SOUP.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.