The Bowl of Bread
Whole wheat flour 80%, 4.5 cups
Dry yeast, 3 teaspoons
Water, 1½ cups
Olive oil, 5 tablespoons
Date honey, 4 tablespoons
Thin pink salt from the Himalayas, 3 flat teaspoons
The Lentil Soup
Orange lentil, 3 cups
Onion, 2 medium units
Olive oil, 2 tablespoons
Carrot, 2 medium units
Water, 12 cups
Thin salt from the Himalayas, 2 teaspoons
Black pepper, 1/2 flat teaspoon
Turmeric, 1/2 flat teaspoon
Cumin, 1 flat teaspoon
The Bread Bowls:
1. Insert all the ingredients to the mixer bowl with a kneading hook and knead for about 10 minutes.
2. Transfer the dough to a greased bowl, cover with a plastic wrap or damp towel and let the dough rise for about 1.5 hours.
3. Divide the dough into 4 parts and roll each one into a ball.
4. Place on a baking tray lined with baking paper and place for 20 minutes in a turned off oven preheated to 120°F (50°C).
5. Heat the oven to 356°F (180°C) and bake for about 20-25 minutes.
The Lentil Soup:
1. Select the orange lentils and rinse well with water.
2. Chop the onion and fry in the olive oil until lightly browned.
3. Cut the carrots into cubes, add to the pan and fry for about 1 minute on medium heat, until the carrots soften but do not turn brown.
4. Add the lentils and about 12 cups of water, and bring to a boil.
5. Season with the spices, lower the heat, cover and cook for about 30 minutes until the lentils are soft and crumbly (if you do not want the soup to be too thick, add more boiling water).
6. Serving: cut the dome of the bread and empty some of the contents. Pour the hot orange lentil soup into the bread bowl and serve immediately.
7. Bon appetite (:
The bread bowl can also be used for any other soup.
Total time: 1-2 hours
Equipment: mixer bowl with a kneading hook.
The preparation method also includes baking and frying.