Cauldron Bread Bowls – a delicious recipe with flour, rye flour, yeast, salt, baking cocoa, water. Easy to follow and perfect for any occasion.
Serves 4
General
Servings:persons
1
In a bowl, combine 4 cups all-purpose flour, rye flour, yeast, salt and cocoa. Heat water, molasses and oil to 120u00b0-130u00b0. Add to dry ingredients; beat until smooth. Stir in enough remaining all-purpose flour to form a soft dough. Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Cover and let rest for 10 minutes.
2
Divide the dough into eight portions; shape each into a ball. Place on greased
3
. Cover and let rise in a warm place until doubled, about 20 minutes. Bake at 375u00b0 for 20 minutes or until golden brown.
4
Cut the top fourth off each roll; carefully hollow out bottom, leaving a 1/4-in. shell (discard removed bread or save for another use). Fill each bowl with about 1/2 cup chili. Serve bread tops on the side if desired.
612
kcal
Calories
17
g
Fat
100
g
Carbs
14
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 8 ingredients. The key ingredients include: 4 to 5 cups all-purpose flour, 1 cup rye flour, 3 teaspoons quick-rise yeast, 3 teaspoons salt, and more.
Yes, Cauldron Bread Bowls falls under the General category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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