3cupswhite whole wheat flouror more all-purpose flour
Set oven to warm or 200 degrees (F).
In the bowl of a stand mixer (or a large bowl) dissolve the yeast and honey in the warm water until foamy. About 10 minutes.
Attach the dough hook (or using a large wooden spoon) add the salt, oil, garlic powder, dried herbs, and 4 cups of flour to the yeast mixture and stir just until mixed. Stir in the remaining flour, 1/2 cup at a time, mixing well after each addition.
When the dough has pulled together, continue to knead the dough using the stand mixer OR dump the dough out onto a floured surface and knead by hand, until smooth and elastic. About 5-6 minutes.
Lightly coat a large bowl with additional olive oil, place the dough in the oiled bowl then turn to coat.
Cover with a damp towel and let rise on top of the warmed oven until it has doubled in size. About 30-40 minutes.
Line a baking sheet with parchment paper.Punch dough down and divide into 4-6 equal portions.
Shape each portion into a smooth ball then place on prepared baking sheet.
Cover with the towel and allow to rise again on the warm oven for another 30-40 minutes or until double in size.
Preheat the oven to 400 degrees (F).
In a small bowl beat together egg white and water then lightly brush the bread bowls with half the mixture.
Bake for 15 minutes, brush on the remaining egg mixture, sprinkle bread with a bit of garlic powder and italian seasoning, then bake for 10-15 minutes more or until golden brown.
Cool completely before serving.
To Serve: Cut a large circle out of the top and scoop out. Fill the bread bowls with soup, sprinkle with toppings, and serve immediately.