Haven't tried this yet, but it should give you some guidelines. If you have a
similar sized recipe you really like, perhaps you could substitute.

Flower Pot Rye Bread

You will need eight 5-inch terra cotta flower pot bottoms or individual quiche
bowls if making the bread bowls for the soup. YIELDS 2 LARGE LOAVES OR 8 BREAD
BOWLS
2 cups milk, scalded
2 tablespoons butter
2 tablespoons sugar
1 teaspoon salt
1 package active dry yeast
1/4 cup lukewarm water
4 cups rye flour
21/2 cups whole wheat flour
2 tablespoons caraway seeds (optional)

1. Pour scalded milk over butter, sugar and salt in a large ceramic bowl. Stir
until butter melts and sugar and salt dissolve. Let cool.
2. Dissolve the yeast in warm water. Let rest 5 minutes.
3. Add the yeast and 3 cups rye flour to cooled milk mixture. Beat thoroughly
and then beat in the remaining rye flour. Dough will be sticky.
4. Cover with damp cloth and let rise in a warm place until doubled in bulk.
5. Turn onto floured surface (whole wheat) and knead in whole wheat flour and
caraway seeds until dough is smooth.
6. Divide into 8 rounds and put into terra cotta pots. Cover and let rise until
doubled in bulk again.
7. When ready to bake, preheat the oven to 450 degrees. Bake at 450 for 10
minutes. Reduce the heat to 350 degrees and bake 20 minutes longer.
8. Remove from the oven and let cool. Leave loaves in the pots. Cut a circle
into the top of the leaves and remove the bread creating the bowl. Ladle in the
mushroom soup.
NUTRITIONAL ANALYSIS PER SERVING:

Calories 417