Best brown bread recipe to serve with soup?

whole wheat bread or multigrain breadBest brown bread recipe to serve with soup?
Sourdough is the best and tha's what they make all those bread bowls out of. Here's a recipe:





For the Sourdough / Rye Starter:





Ingredients Volume Ounces Grams


mature sourdough culture 4 tsp .4 11


water, at room temperature 7/8 cup 6.6 187


medium or dark rye flour 1 3/4 cups 8 227





Sourdough / Rye Starter Instructions:





Dissolve the sourdough culture in the water. Add the rye flour and mix until evenly hydrated. Cover and leave at room temperature for 14 to 16 hours.


Final Dough Formula:





Ingredients Volume Ounces Grams


bread or high-gluten flour 3 1/2 cups 16 454


whole wheat flour 1 3/4 cups 8 227


water, at room temperature 1 7/8 cups 15.2 431


kosher salt 1 tbsp + 2 tsp .6 17


instant yeast 1 tsp


sourdough / rye starter, cut into pieces 14.6 414





Final Dough Instructions:





Mix Mix the final dough ingredients until a shaggy ball


is formed.





Knead 10 to 12 minutes





Rest 5 minutes





Knead 1 minute to further strengthen the gluten.





Bulk Ferment 1 hour





Divide 2 pieces





Preshape loose rounds





Rest 15 to 20 minutes





Shape shape into a tight oval or boule





Preheat Oven 460潞F/240潞C





Final Proof 1 to 1 1/4 hours at room temperature





Whole Wheat and Rye Sourdough - Proofed


Proofed whole rye and wheat sourdough.





Score





Whole Wheat and Rye Sourdough - Slashed


Slashed whole rye and wheat sourdough.





Steam 1 cup of boiling water poured into a heavy steam pan,


preferably cast iron





Bake Bake at 460潞F/240潞C for 20 minutes. Rotate the loaves


and lower the heat to 440潞F/225潞C. Bake for another


20 to 25 minutes, until the crust is a deep shade of


reddish brown.





Cool At least 4 hours





Whole Wheat and Rye Sourdough - CrumbBest brown bread recipe to serve with soup?
http://find.myrecipes.com/recipes/recipe鈥?/a>





http://www.grouprecipes.com/10199/irish-鈥?/a>








good luck%26gt;%26gt;
Heavy bread made from coarsely ground rye is my favorite, though I don't like it baked a long time like pumpernickel.
We actually like crusty French bread or a rustic Italian herb bread with soups
If there is an Outback near you just go pick up a couple of loaves of there brown bread...It is my favorite!!!
depends on the soup. But Multi-grain is always good!
baquette or marble rye round