This tasty no-knead bread can be baked as a traditional boule (ball shape)—or shaped with a well in the center to create a bread bowl for your favorite dip (see tip, below). A blend of whole wheat and all-purpose flours hits the sweet spot between wholesome and tender, and cooked potato keeps every slice of this rustic boule bread soft and moist.
Tips
What is boule bread?
A boule is simply a round loaf of bread. The word comes from French and translates to “ball,” referring to the classic shape—a gently domed, slightly flattened round loaf you’ll often see in traditional French-style baking.
Bake as a bowl
If you bake this as a bread bowl, before you fill it with dip, use a serrated knife to cut wedge-shape slices into the top (but not all the way through) for easier serving.
For more inspiration, check out these tasty ideas:
- How to Make Delicious Buckwheat Bread (With Just 1 Ingredient!)
- Vegan Challah Bread
- Irish Porridge Bread
- Or check out our collection of healthy vegan bread recipes.
- 1¼ cups unsweetened, unflavored plant-based milk
- 1 cup steamed potatoes, mashed well
- 3 tablespoons lemon juice
- 1½ cups all-purpose flour, plus more for dusting
- 1 cup whole wheat flour
- 1 tablespoon sodium-free baking powder
- ½ teaspoon baking soda
- ½ teaspoon sea salt
- Pinch freshly ground black pepper
- 1½ teaspoon sesame seeds
Instructions
- Preheat oven to 375°F. Line a baking sheet with parchment paper.
- In a medium bowl stir together 1 cup of the milk, the mashed potatoes, and lemon juice until well combined. In a large bowl stir together the next six ingredients (through pepper). Add milk mixture to flour mixture; stir gently to combine, but do not knead.
- Shape dough into a ball and place it on the prepared baking sheet. Flatten ball into a disk that is 1½ inches high and 7 inches in diameter. (If you want to make a bread bowl, press the middle of the disk to create a well. Line the well with a piece of parchment paper and fill it with pie weights or dry beans.) Brush the surface of the loaf with the remaining ¼ cup milk and sprinkle with sesame seeds.
- Bake 60 to 70 minutes or until browned on top. (If baking as a bread bowl, reduce time to 50 to 60 minutes.) Transfer bread to a wire rack. (Remove weights and parchment, if using.)
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