How To Make A Flower Bread

Flower Bread tutorial with easy step by step instructions. Impress your friends & make a great centre piece for any table!

This week’s baking challenge theme of ‘GBBO Bread Week’ over at the Twitter Sunday Bake Club (@sbctakeover) provided the perfect opportunity for me to have a crack at something I’ve had my eye on for a while: making a bread flower. You need a bread dough you can rely on to make a shaped bread, so for me it had to be trusty old Ted’s Rolls as it never lets me down.
Ages ago I’d seen a few tutorial pins on Pinterest showing how to divide the dough and shape the flower, so I had a rough idea in my head. I spent a few minutes working out the amount of dough for each piece I would need and made notes as I went along.

I wanted a natural looking flower so instead of turning back the cut triangles in one go, I took each petal layer and gently tugged it into shape, giving the whole thing a more free flow look. At this stage, I was slightly worried as the flower petals looked so ragged I was beginning to wish I’d settled for a more uniform look for my flower bread by taking the less fiddly option of turning back the cut triangles in one piece. Luckily, a good second prove, egg wash and a final rise in the oven saw my flower blossom as I hoped it would, phew !

Will I make a flower bread again? Yes I will, it’s worth the effort of rolling out lots of circles and arranging petals as I reckon it makes a lovely table centrepiece for a special occasion. What about the taste and the texture I hear you ask ? I reckon the layers make this bread so soft and I’m tempted to say even softer than Ted’s Rolls. Dare I say it ? Nope, I daren’t !

It was definitely worth making my flower bread to enter my favourite bake club’s challenge as I won my first coveted golden spoon ! So thank you to everyone who voted for my flower bread.

I make the dough for my Flower Bread in my Kitchen Aid Stand Mixer with a dough hook fitted but mixing and kneading by hand produces the same results.

How To Make A Flower Bread

Flower Bread Tutorial with easy step by step instructions. Impress your friends & make a great centre piece for any table!
5 from 1 vote
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Course: bread
Prep Time: 30 minutes
Cook Time: 35 minutes
Total Time: 1 hour 5 minutes
Author: Sarah James


  • 1 kg 7¼ cups strong white bread flour
  • 3 teaspoons sea salt
  • 1 teaspoon sugar
  • 2 teaspoons instant yeast we use Dove’s Farm
  • 8 tablespoons rapeseed oil
  • Approximately 600 ml 2½ cups tepid water
  • Egg wash
  • 2 tablespoons sesame seeds
  • 1 tablespoon sunflower seeds

You will need a large baking tray/cookie sheet


    To make your dough by hand:

    • Mix the flour, salt, sugar and yeast in a large bowl and make a well in the centre.
    • Add the oil and a little water. Mix well adding a little water at a time until you have formed a ball of dough.
    • Transfer to a floured surface and knead for 10 to 12 minutes.
    • Check your dough is ready by using the windowpane test.

    To make your dough with a KitchenAid:

    • Add flour, salt, sugar and yeast to the mixing bowl, make a well and add the oil and half the water.
    • Mix on slow speed number 1 for 1 to 2 minutes.
    • Add the rest of the water and mix on number 2 speed for 8 to 10 minutes.
    • Check your dough is ready by using the windowpane test.

    Prove your dough:

    • Place your dough in a large greased bowl and cover.
    • Leave to rest in a warm place for at least one and a half hours or until doubled in size.

    Shape your dough:

    • Take the dough out of the bowl and divide into two, save one half in your bowl.
    • Divide the other half into 5 equal pieces – approx 170 g. I like to weigh them to make sure they get an even bake but you can divide into 5 equal portions by eye if you prefer.
    • Roll 4 pieces into 20 cm diameter circles and the fifth piece into a slightly larger circle.
    • Spray your 4 equally sized circles with cooking spray. (I used Lurpak Cooking Spray)
    • Place a sprayed circle (sprayed side up) on to the middle of your lined baking tray. Stack the remaining 3 sprayed circles onto the first and then finish with your slightly larger fifth circle on top of the stack.
    • Using a sharp knife, dough cutter or pizza cutter, cut your pile of circles into 8 even triangles but do not go all the way to the edge, leaving 2.5 cm (1 inch) uncut. (see photos)
    • Fold each layer of the petal triangles outwards (see photo) to reveal your circle of petals. I peeled back each layer individually to give a more natural look but you can fold each triangle back in one go if you prefer.
    • Take your second ball of dough and divide into 6 pieces, five pieces all the same and the sixth piece slightly larger (5 x 130 g and 1 x 150 g). Save the sixth larger piece for the centre of your flower.
    • Take your 5 pieces of dough and roll out each piece into circles: 4 at 15cm diameter and the fifth slightly larger.
    • Spray 4 of your dough circles with cooking spray and stack them up on your work surface before topping with the slightly larger unsprayed circle. This is the same procedure as with your first set of dough circles but they are on your work surface and not yet placed in your flower on the baking sheet.
    • Transfer your second stack of circles from the worksurface into the centre of your first stack on the baking sheet.
    • Cut triangles as before but make sure each cut lines up roughly with the middle of the petals you formed from your first dough circles.
    • Fold your triangles outwards as before.
    • Roll your last piece of dough into a ball and place in the middle of your flower.

    2nd Prove:

    • Cover with a clean tea towel and leave to rise in a warm place for about 45 minutes to one hour.
    • Preheat your oven to 475°F / 240°C / Gas Mark 9


    • Brush with egg wash and scatter with seeds – I used sesame seeds for the petals and sunflower seeds for the centre.
    • Place in the preheated hot oven for 5 minutes.
    • Turn your oven down to 200°C and continue baking for another 30 to 35 minutes until golden brown.


    Preparation time does not include proving time


    THE WINDOW PANE TEST is a consistently reliable way to check your dough is ready. Pinch off a small piece of dough and gently stretch it apart, pulling and rotating the dough into a thin membrane, or window pane, which is translucent when you hold it up to the light.


    Pin for later:

    Flower Bread Tutorial with easy step by step instructions. Impress your friends & make a great centre piece for any table!
    I’m entering my Flower Bread into a few challenges this month:

    And linking to:   Fiesta Fridays

    88 thoughts on “How To Make A Flower Bread”

      • Thanks Fred, I found the shape on Pinterest and played with it a little. It really is much easier to make than it looks.

    • OH wow, this is just a work of art and even better, an edible work of art. I never know what to expect when I visit your blog but I’m never disappointed. Thanks so much for joining in with #Bakeoftheweek x

      • Thanks for the lovely comment Helen. A pleasure to link up with #BakeOftheweek . Hope you enjoyed the last of the school holidays with your children x.

    • This bread is so lovely! Absolutely stunning. I love that you included step-by-step instructions that make it not seem so intimidating. Inspirational!! Tastes good too- wow. 😉

      • Thanks Josette, glad you find the instructions helpful, it’s always difficult to judge how much information to include. Thanks for stopping by 🙂

    • This is absolutely stunning! It is so beautifully done, you can tell that you really took time to make it look this way – I wish I had your patience!


      • Thanks Danielle, it doesn’t take too long & I wouldn’t make it everyday but it’s definitely worth the effort. Thanks for stopping by 🙂

      • Thanks Helen, I’ve been overwhelmed with the response to my flower bread. A pleasure to share with #creditcrunchmunch 🙂

    • Wow! Thanks for the easy to follow instructions. I hope to give this a try and hope it comes out half as beautiful as yours.

    • Wow, I am blow away by your baking skills! This looks fabulous. What an amazing bread to present at a party! You have wonderfully detailed instructions but this is way beyond my abilities. Thanks so much for linking up with #foodpornthursdays x

      • Thanks for your lovely comment Becky. It’s a pleasure to link up with #foodpornthursdays x

      • Thanks Hayley, it was a very tasty bread, I wouldn’t attempt it every week but the flower bread was very satisfying to make x

    • I love all the step by step pictures. Clearly, a lot of work went into this bread, and it’s amazing to see all the intricacies. The end product is stunning as well! I bet it’s tasty, but I would have such a hard time eating it due to it’s beauty. Happy FF, and I hope you have a wonderful weekend!

      • Thanks Kaila, we’re having a lovely long weekend here at the Kitchen Shed & making the most of the Bank Holiday with family. I must admit I was reluctant to cut into the bread 🙂 Happy FF too x

    • This looks amazing! You must be such a patient baker – I would have messed this up big time half way along the process …

      • Thanks Ginger, you know I thought I had messed it up half way through but after a second rise it sorted itself out 🙂

    • Wow! You are so very much creative. Amazing recipe and such a beautiful bread. Thanks for linking up to Fiesta Friday and it’s so nice to meet you and to see you here. Have fun at the party. 🙂

    • WOW! That looks gorgeous!! If I ever make this, I would lacquer it and tack it to my wall. Seriously, it’s a piece of art!

    • This bread is amazing! I am so glad that you gave such great instructions on how to form it. I like the tedious work and love baking bread so will be adding this to my “want to make” list. Thank you for sharing!

    • WOW! I saw this on Fiesta Friday and even though I can’t eat bread I just had to have a closer look! How so very clever are you! 🙂 This is totally amazing! I might even be tempted to get the ingredients in to make it as a gift. Thank you so much for sharing! 🙂

      • Thank you, such a pity you can’t eat bread but a great idea to make as a gift. A pleasure to share & thanks for stopping by 🙂

      • Thanks Lizzie, I only make an effort for special occasions, the rest of my breads are more quickly put together, after all it’s the taste that counts, lol. Thanks for stopping by 🙂

      • Thanks Sally, it doesn’t take as long as you might think once you have rolled out the circles of dough. It’s definitely worth having a go, I hope you do x

      • Thanks Lucy, we’ve had a lovely weekend & I hope you have too. A pleasure to link up with Fabulous Foodie Fridays xx

    • I really love this 🙂 I know I wouldn’t able to replicate this, though your instructions are really clear, I’m just a bit cack handed 😀 I did have a go at shaped bread…but my ‘shape’ was very childish and rude 😀 I’ll have to add it soon, the basic recipe was improvised from you ‘Ted’s rolls’ recipe, but I spiced it up!


      • Thanks Mands, I’ve had plenty of shaped bread that have ended up not looking how I intended it to, lol. #TedsRolls spiced up sounds interesting, look forward to seeing it soon x

    • This is absolutely gorgeous bread, and you’ve done a fabulous job!!
      I specialized in Challahs (creating my own recipes as well) and I might try this pretty soon.

      • Thanks Winnie for your kind comment. I love Challah bread, let me know how you get on if you do try flower bread.

    • I’m so so so so so so so so impressed by this. I’ve been meaning to bake along but haven’t had the time yet with both boys at home during the holidays. I was a little relieved to have an excuse not to attempt a bread sculpture to be honest!

      • Aw, you’re so kind Charlotte. Summer holidays are a busy time, hope you get back to baking soon. Always a pleasure to link up with #FoodYearLinkUp

    • Wow what a truly stunning flower you created and what patience you have too! Very impressed Sarah and thank you for entering this beautiful loaf into #CreditCrunchMunch:-)

      • Thanks for your lovely comment Camilla, it means a lot. Always a pleasure to share with #CreditCrunchMunch 🙂

    • This looks SO BEAUTIFUL! I’ve never seen a loaf quite like it 🙂
      Pinning right away. You’ve done such a great job with the step-by-step tutorial pics as well… It makes me feel like I could really give this a go! I can’t imagine a more impressive loaf to serve with guests 😀

      • Thanks for your kind words Steph, do have a go, it’s well worth it. It does look lovely on a table, I’m looking forward to making it again when our friends come to stay x

    • This look so impressive! I’d definitely think of having a go at this recipe for a special occasion, it looks amazing #tastytuesdays

    • I’m so impressed and in awe of your efforts – your flower looks awesome! I had a couple of bread successes a few years ago and then some disasters which put me off . I’d really love to be able to bake all our bread and your flower is definitely inspiration. Thanks for sharing!

      • Thanks Sarah, I hope you do make some bread again. I’ve had plenty of fails in the past but it’s worth persevering. A pleasure to share.

    • This looks both amazing and terrifying in equal measure! I don’t think I’d be brave enough to attempt something like this but your instructions are really clear and easy to follow so maybe I’ll have to give it a go. Thanks for linking up to #cookblogshare this week x

      • Thanks Mandy & a pleasure to link up with #cookblogshare . Thanks for the feedback on the instructions, it’s really hard sometimes to know how much information to include without going overboard. Hope you do give it a go x

    • Wow, your shaped bread is so effective. I had no idea that it could be so relatively straight forward. I shied away from making a bread sculpture from the GBBO challenges because, to be honest, I didn’t really know how to go about it. I shall have to give this a go – thank you for the clear instructions.
      Angela x

      • Thanks Angela & you’re most welcome. It’s a case of dividing, rolling & assembling, getting the petals looking right was the hardest part but next time I won’t worry about them as much because the second prove worked wonders on the shape. Let me know how you get on x

    • Brilliant post and I am so going to have to try this, wondering if Nutella or pesto between the layers would work as well.

      • Thanks Paul, I was wondering about a filling too. I think it would work but you would have to turn the triangles over in one go, it will be interesting to see how it turns out, look forward to hearing how you get on.

      • Thanks Anca, it’s much easier to make than it looks but thank you for your kind compliment x

    • Would never have thought it was done that way, ridiculously easy but a beautiful effect. Thanks for sharing your recipe and congratulations on your Golden Spoon again!

      • Thanks Andrew, it is so much easier than it looks. A pleasure to share the recipe & thank you for hosting SBC Takeover this week.

      • Thank you, it’s easier than you think, just fiddly but well worth the effort. Look forward to hearing how you get on. A pleasure to share 🙂

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