Dill pain de campagne (boullabaisse bowl)

Create an edible bowl with Paul Hollywood's imaginative recipe for a delicious rye loaf, flavoured with fragrant dill and oregano
By Paul Hollywood
Dill pain de campagne (boullabaisse bowl)
  • Rating:
  • Serves: 8
  • Cook Time: 40 minutes
  • Prep Time: 30 minutes plus extra for dusting
  • Effort: easy



  • 400 g strong bread flour, plus extra for dusting
  • 100 g rye flour
  • 1 tbsp salt
  • 30 g fresh yeast
  • 50 g butter, softened
  • 1 bunches oregano, destalked and chopped
  • 1 handfuls chopped dill
  • 300 ml water
  • 3 tbsp melted butter


1. Place the strong flour, rye flour, salt, yeast, butter, oregano and dill in a large bowl. 2. Gradually add the water and mix with your hands, until all of the water has been incorporated. 3. Tip the dough out onto a lightly floured surface and knead for 6 minutes, or until it is springy to the touch. Put the dough back in the bowl, cover and set aside to rise for 2 hours. 4. Line a baking sheet with baking parchment. Tip the dough out onto a floured surface and shape into a ball. Lightly flatten with your hands and dust with flour. 5. Using a knife, mark out a square shape on top of the dough. Place the dough ball on the baking sheet and decorate with leaves made from any extra dough. Set aside to rise for another hour.6. Preheat the oven to 220C/gas 7. Bake for 30 minutes until golden brown; transfer to a wire rack. 7. Once cool, cut the top of the loaf off to make a lid and then scoop out the majority of the dough to make a bowl shape. 8. Brush the inside of the bread bowl with melted butter and bake for 10 more minutes. Allow to cool completely before filling with your bowl with bouillibaisse or any other soup.

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