breads, whole-wheat loaf

Whole-wheat flowerpot loaf,

Whole-wheat flowerpot loaf

This is an all wholewheat flour recipe, with a slightly dense texture, delicious when freshly baked with lashings of butter, or your favourite spread and a good cheddar cheese. Also keeps very well.

Whole-wheat flowerpot loaf

  • Servings: 4 x 1lb loaves
  • Difficulty: easy
  • Rating: ★★★★★
  • Print

Try and use stone-ground for this recipe, it will had to the texture, nutrition and overall flavour


  • 1300g Stone-ground wholewheat flour
  • 1 x tsp Brown sugar
  • 850ml water
  • 20g Sea-Salt crushed or regular table salt
  • 2x7g Dried Yeast or 30g fresh yeast if using, blended with the brown sugar & 4 x tsp look-warm water. Leave for around 15minutes.
  • 2 x tbsp Honey
  • 1 x tbsp rapeseed oil
  • 4 x 1lb loaf tins greased with a little butter.


  1. Add flour with the salt into a suitable large bowl.
  2. Making a well in the centre of the flour, blend in the 850ml of water, yeast mixture, honey, and oil. With your hand or a wooden spoon, bring together to make a ball of dough.
  3. Turn out onto a floured surface and knead for ten minutes, or if you prefer you can do this bit in a mixer using the dough attachment.
  4. Place in a large, oiled bowl, cover with tea towel and leave to prove for approx. 60-90minutes or roughly double in size, this may be longer if there is little heat around the house.
  5. On a floured surface turn out the dough, divide into four and shape each piece into a loaf shape, place into the four 1lb (900g) loaf tins, do not forget to grease them with butter.
  6. Make a few cuts with a sharp knife along the top of the dough then sprinkle the top with a little of the wholewheat flour or porridge oats.
  7. Cover with damp tea towels, leave in a warm place and leave to prove for 35-45min.
  8. Bake in a pre-heated oven 230c / gas 8 for 15minutes, then lower the oven to 200c / gas 6 and continue baking for further 25-30 minutes or until the sound hollow when tapped on the underneath, if the require further cooking, remove from the tins, and lower the oven to 180c / gas 4, return for few more minutes. Place on to a wire rack and leave to cool before slicing.
Kathleen baked these loaves in flowerpots, which added an unusual touch with an Artisan look. Do not forget, bread is great for freezing, even slicing into separate freezer bags, then you can take out, only what you need. Enjoy

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