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Weetabix Pot Loaves Recipe

Herby Wheat Flowerpot Loaves

Wonderfully quirky and totally tasty, these Herby Wheat Flowerpot Loaves are a sure to get your dinner guests talking.


Makes 4

  • 225g (8oz) self-raising wholemeal flour
  • 25g (1oz) crushed Weetabix
  • 25g (1oz) sunflower spread
  • 10ml (2 level tsp) fast acting dried yeast
  • 5ml (1 level tsp) mustard powder
  • 15ml (1 level tbsp) freshly chopped chives
  • 15ml (1 level tbsp) freshly chopped parsley
  • 150g (5oz) low fat, mature Cheddar cheese, grated
  • 1 egg, beaten
  • 200ml (7fl oz) warm water
  • Milk to glaze



  1. Well grease four prepared 7.5 cm (3”) top diameter terracotta flowerpots.
  2. Place the flour and crushed Weetabix in a bowl. Rub in the spread then stir in the yeast, mustard powder, herbs and 125g (4oz) of cheese.
  3. Add the egg and enough water to form a soft dough. Knead for about 5 min, until smooth and elastic. Divide into four then shape each piece into an oblong (or fat sausage) and drop into each flowerpot. Cover with oiled cling film and leave to rise in a warm place until doubled in size.
  4. Brush with milk and bake at 200 degrees C for about 20 min. Sprinkle over the remaining cheese 5min before the end of the cooking time.
  5. Unmould and leave to cool on a wire rack.