Leia em PORTUGUÊS
1 tbsp olive oil
1 tsp salt
1 tbsp sugar
80g whole wheat flour
170g bread flour
1 tsp instant dry yeast
Dry herbs to taste (optional)
If you have a bread machine, you can use the dough cicle to make your dough, according to manufacturer's instructions. The water should be at room temperature. Otherwise, follow the steps below:
In a bowl, combine wheat flour, half of the bread flour and yeast (also the herbs if you are using them). Set aside.
In another bowl, combine water , salt, sugar and olive oil. Add the flour mixture and stir vigorously until you get a very wet dough. Gradually add the remaining bread flour until you get a soft ball of dough. Knead for a few minutes and let it rise in an oiled bowl, covered with a damp cloth until doubled.
Punch the dough down and transfer it to a lightly floured surface and form a ball.
Divide this ball in 12 equal pieces.
Form little balls and allow to rise, covered, for another 15 to 20 minutes, enough to relax the gluten.
Roll each ball into a 10 cm diameter.
Place the disk over an upside down buttered muffin pan. Press the dough against the pan to form the bowl. Repeat with the remaining dough.
Cover and let rise until doubled again. It should take about 30 to 40 minutes. It'll look like this:
Bake in pre heated oven at 180°C Until lightly browned. Be careful, because the inner of the bowl may be much browner than the outside, depending on how your oven distributes heat. My baked bowls looked like this:
Invert the bowls to a cooling rack and let cool down.
Voilá! Ready to serve soups, dips or whatever your imagination takes you!