Recipe: Flower Pot Bread

FLOWER POT BREAD

Spring is finally here in the UK, which means it's time for Ben to get gardening! Or in this case to plant a few seeds inside of his flower pot breads and rest them into his edible herb garden allotment! Get baking... cos these are perfect for Mothers Day in the UK.

Ingredients

  • 250 g strong white flour
  • 250 g strong wholemeal flour
  • 1 tsp salt
  • 1 sachet dried yeast (7g)
  • 1 tbsp black treacle
  • 300 ml warm water
  • 2 tbsp poppy seeds
  • 2 tbsp sesame seeds
  • 2 tbsp sunflower seeds
  • 2 tbsp pumpkin seeds
  • 2 tbsp caraway seeds
  • 1 knob butter
  • 3 springs fresh chives
Dissolve the yeast

Step 1

Dissolve The Yeast

Dissolve the yeast into the warm water.

make the dough

Step 2

Make The Dough

Weigh the two flours and salt into a large mixing bowl. Spoon the treacle into the flour (using a hot spoon makes this easier). Splash the water into the bowl and knead for 5-10 minutes (using a machine and dough hook if you have one).

rest

Step 3

Rest

Leave the dough to rest and prove in a warm room for an hour until it doubles in size.

knead and prove again

Step 4

Knead And Prove Again

Throw in the seed selection and knead again for a minute or so to knock out the air and mix thoroughly. Roll into individual rolls and push into your silicon flower pots if using. Leave to prove for another 45 minutes.

bake

Step 5

Bake

Preheat an oven to 180°C. Bake the rolls for 15 minutes until golden on top and hollow sounding underneath when tapped. Leave to cool before brushing in melted butter and scattering with chopped chives. Makes 10 rolls/flower pots or 2 loaves.

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