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Recipe for :

Flower Pot Loaf

This recipe is published with the permission of the Flour Advisory Bureau.

Since 1956 the Flour Advisory Bureau (FAB for short) has been providing information on all matters relating to and concerning flour and bread in the UK to the public, media, schools, health professionals, the catering, retailing and baking trade.

FAB is also keen to encourage people to eat more bread as part of a healthy, balanced diet. From educational material to issue led PR initiatives, the promotion of bread in all its variety, versatility, vitality and not least the nutritional value has always been a priority for FAB.

More recently FAB has worked with a team of experts and nutritionists to devise the ultimate eating plan. Vitality Eating System is thier new resource and targets women who are interested in either losing or maintaining their weight whilst eating healthily. The system provides consistent, accurate and proven information based on sound science and has been endorsed by the experts and by top TV babe Cat Deeley. Whilst providing a healthy long-term option to faddy and quick fix diets the system focuses upon effective, realistic and practical dietary advice for consumers. Launched on the 2nd June 2005 the Vitality Eating System will help you look and feel great! To order your copy, please email or telephone 020 7493 2521.

If you are looking for information on bread and flour have a look at the FAB web site.

To visit Flour Advisory Bureau web site <click here>


200g (8oz) strong white flour
200g (8oz) wholemeal flour or 400g (1lb) brown flour
2 x 5ml spoons (2 tsp) sugar
1 1/2 x 5ml spoons (1 1/2 tsp) salt
15g (1/2 oz) lard
15g (1/2oz) fresh yeast or 2 x 5ml spoons (2 tsp) dried yeast
250ml (1/2 pt) water


  • If you are using dried yeast. Dissolve one teaspoon of sugar in the warm water then add the dried yeast. Leave until frothy, about ten minutes. If you are using fresh yeast, blend it into the warm water.
  • Place the flours, salt and sugar in a large mixing bowl and rub in the lard.
  • Add the yeast liquid to the dry ingredients and mix to a soft dough.
  • Turn the dough onto a work surface and knead the dough by folding towards you, then pushing down and away from you with the heel of your hand. Give the dough a quarter turn and repeat the action. Knead until smooth and no longer sticky.
  • Cut the dough in half and place in the prepared flower pots, which should be placed on a baking tray. Glaze with milk or salted water and sprinkle with cracked wheat.
  • Place the pots inside a large oiled polythene bag and leave in a warm place until the dough doubles its size, about 45 - 60 minutes.
  • Remove the polythene bag and bake on the middle shelf of a hot oven at 230°C (450°F) or Gas 8 for 30 - 40 minutes or until the bread is browned and sounds hollow when tapped.
  • Remove the bread from the flower pots and cool on a wire rack.

To prepare the flower pots:

Grease two earthenware flower pots (10 - 13 cm / 4 - 5 inches) with oil or lard. It is a good idea to grease the pots well and bake empty in a hot oven for 5 minutes to prevent the loaves sticking.

If you have not got any flower pots you can:

  1. Bake the dough in a greased 23 x 13 x 6 cm (2 lb) loaf tin.
  2. Shape the dough into a large ball and flatten slightly, place on a greased baking tray and using a sharp knife slash a cross on the top of the dough.
  3. Make rolls by dividing the dough into 12 pieces, roll each into a ball and place well apart on a greased baking tray. Rolls will take less time to rise and bake than loaves.

Makes 2 loaves

Flour Advisory Bureau