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Tear and share flower bread recipe

Tear and share flower bread recipe

23 ratings

Get the kids trying their hand in the kitchen with this classic tear and share flower bread. Using a combination of wholemeal and white flour, and sprinkled with poppy seeds, the whole family will happily tuck into this bread recipe. See method

  • Serves 14
  • 30 mins to prepare and 20 mins to cook, plus rising
  • 172 calories / serving
  • Healthy
  • Vegetarian
  • Dairy-free


  • 250g strong white flour, plus extra to dust
  • 250g strong stoneground wholemeal flour
  • 7g sachet dried yeast
  • 1½ tbsp olive oil, plus extra for greasing
  • 325ml warm water
  • 1 egg, beaten
  • ½ tsp poppy seeds
  • butter, to serve (optional)

Each serving contains

  • Energy

  • Fat

    3g 5%
  • Saturates

    1g 3%
  • Sugars

    0g 0%
  • Salt

    0g 0%

of the reference intake
Carbohydrate 31.3g Protein 6.3g Fibre 2.9g


  1. In a large bowl combine the flours, yeast and ½ tsp salt. Make a well in the centre and add the oil. Stir in the warm water to form a dough.
  2. Turn out onto a surface dusted with flour and knead (see tip, below) for 5-10 mins until smooth and elastic, sprinkling with extra flour if necessary. Return the dough to the bowl, cover with oiled cling film and leave to rise in a warm place for around 45 mins, until it has doubled in size.
  3. Knock back the dough by punching down into the middle. Remove from the bowl and knead on a floured surface for 2-4 mins, until smooth and elastic. Roll into a long sausage shape. Cut 1 large piece for the centre of the flower and 11 smaller, equal-sized petals.
  4. Shape the large piece into a circle and flatten slightly. Pinch the top a few times to create texture. Put in the middle of a large greased baking sheet. Shape the small pieces into petal shapes and arrange so they are just touching each other in a flower shape around the central piece.
  5. Pull out the tips of the petals a little and use a knife to lightly mark a few lines along the length of each one. Cover with oiled cling film and leave in a warm place for 30 mins, or until risen.
  6. Preheat the oven to gas 8, 230°C, fan 210°C. Brush the bread with the beaten egg, then scatter the poppy seeds over the centre of the flower. Bake for 20 mins or until golden brown. If the bread starts to brown too much, cover with foil for the last 5 mins of baking. Serve warm or at room temperature, with butter on the side.

Tip: To knead the dough, use the heel of your hands to stretch it away from you, then roll it back in on itself. Pick up and rotate, then stretch away from you again. Repeat until the dough is smooth and elastic.

Don’t worry if there are gaps between the centre of the flower and the petals in step 4. They will close as the dough rises.

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