Cauldron Bread Bowls

Directions

1. 1
   In a mixing bowl, combine 4 cups all-purpose flour, rye flour, yeast, salt and cocoa.
2. 2
   Heat water, molasses and oil to 120F-130F
3. 3
   Add to dry ingredients; beat until smooth.
4. 4
   Stir in enough remaining all-purpose flour to form a soft dough.
5. 5
   Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes.
6. 6
   Cover and let rest for 10 minutes.
7. 7
   Divide the dough into eight portions; shape each into a ball.
8. 8
   Place on greased baking sheets.
9. 9
   Cover and let rise in a warm place until doubled, about 20 minutes.
10. 10
    Bake at 375F for 20 minutes or until golden brown.
11. 11
    Cut the top fourth off each roll; carefully hollow out bottom, leaving a 1/4-in.
12. 12
    shell (discard removed bread or save for another use).
13. 13
    Fill each bowl with about 1/2 cup chili.
14. 14
    Serve bread tops on the side if desired.