Wholemeal Wreath by Allinson

  • Total Time

    3h 10m
    • Prep Time

      2h 35m
    • Bake Time

  • Makes


  • Skill Level

  • Dietary Needs

    • Vegetarian
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Beginner bakers growing in confidence will love our Wholemeal Wreath made with Allinson wholemeal dough. Follow our six-step recipe and create this beautiful loaf. We love to have ours as the centrepiece at dinner, or to take as gift to the host when visiting friends. Confident bakers will also enjoy the Prosciutto and Sun-Dried Tomato Plait, packed with flavour and also made with Allinson wholemeal dough.


  1. We have this method in video format if you prefer to watch. 


    MIX Mix the flours, yeast and salt in a big bowl. Mix together the melted butter, sugar and water, then mix in with a cutlery knife.


    • 400g Very Strong Wholemeal Bread Flour (We like Allinson)
    • 100g Strong White Bread Flour (We like Allinson)
    • 1 sachet Easy Bake Yeast Sachet (We like Allinson)
    • 1½ tsp Salt
    • 50g Butter (Unsalted, Softened)
    • 1 tbsp Unrefined Light Muscovado Sugar (We Like Billington's)
    • 300ml Warm water
  2. KNEAD Tip onto a lightly flour dusted surface and knead for 10 minutes (or use the dough hook attachment on your mixer

  3. RISE Lightly grease the mixing bowl with some oil. Put the dough back in, cover the bowl with a clean tea towel and leave to rise until doubled in size.

  4. SHAPE Roll to a 45cm long log. Slice in half lengthways but leave one end attached, and from that end twist the two lengths of dough together. Lift onto a floured baking sheet and pinch the two ends together to make a wreath.

  5. PROVE Cover the dough again with a clean tea towel and leave to prove until doubled in size again. Preheat your oven to 200°C (fan 180°C, gas mark 6).

  6. BAKE Lift the tray onto the middle oven shelf and bake for 25-35 minutes, until when you tap the base of the wreath it sounds hollow. Cool on a wire rack.

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