<p>Whether you're looking to spice up your breakfast, or for a fluffy fruity snack on the go. Our Banana &amp; Chocolate Chip Muffins are a winner every time - but for this recipe we've made a 75% swap for Allinson's Wholemeal Flour, meaning you can enjoy the deliciously moreish flavours of fresh muffins, but with more added fibre into your day. The ripened smashed banana gives these muffins a moist texture and naturally sweet flavour, so why not give your standard muffins an extra health boost with the additional fibre Allinson's Wholemeal flour contains - trust us, you won't be able to tell!</p>
<p>Looking for more fabulous fibrous swaps just like this? We've got a handful of baking classics with a simple fibre swap which we know you'll love just as much. Our <a href="/recipes/wholemeal-chocolate-brownie">Ultimate chocolate brownie recipe</a> contains 75% more fibre, whilst still being rich and indulgent.</p>

Top view of Wholemeal Banana & Chocolate Chip Muffins on a wire rack, next to a bowl of chocolate chips

Wholemeal Banana & Chocolate Chip Muffins next to a bag of Allinson's Wholemeal flour

Wholemeal Banana & Chocolate Chip Muffins on a serving plate next to a chocolate chip muffin with it's case peeled back ready to eat.

Close up of Wholemeal Banana & Chocolate Chip Muffins with a bite taken out of it showing the rich chocolate chip filling

Top view of Wholemeal Banana & Chocolate Chip Muffins on a wire cooling rack next to a bag of Allinson's Wholemeal flour

Butter (unsalted, softened)

Eggs (free range, medium)

Billington's Unrefined Golden Caster Sugar


Allinson's Self Raising Wholemeal Flour

Allinson's Self-Raising White Flour

Baking powder

Milk (whole)

Bananas (very ripe, mashed)

Dark chocolate chips

Indulge without the guilt! Bake delicious wholemeal banana and chocolate muffins, meaning you can enjoy the moreish flavours of fresh muffins but with more added fibre into your day!

Wholemeal Banana Chocolate Muffins Recipe | How to make Wholemeal Muffins

Top view of Wholemeal Banana & Chocolate Chip Muffins on a wire cooling rack, with a hand tearing a muffin apart showing the chocolate chip filled insides

Wholemeal Banana & Chocolate Muffin Recipe

<p>If you love the ultimate Billington's brownies, then you'll be sure to love this recipe - same rich flavours, same gooey texture, but higher levels of fibre thanks to Allinson's Wholemeal Flour we've swapped out for in this recipe. Follow 7 simple steps to deliciously decadent brownies which you can fill with whatever you like, whether its Biscoff pieces, aero bubbles or Cadbury caramel nibbles - this is a recipe you'll come back to time and time again.&nbsp;</p>
<p>Looking for your next chocolatey bake to satisfy those cocoa cravings? Keep things full of fibre with our <a href="/recipes/wholemeal-banana-chocolate-muffins">Wholemeal Banana Chocolate Muffins</a>, made with dark chocolate chips.</p>

A batch of Wholemeal Chocolate Brownie chopped into squares served on parchment paper, next to a bag of Allinson's Wholemeal flour

Hand reaching for a Wholemeal Chocolate Brownie, from a stack of a fresh batch of Wholemeal Chocolate Brownies 

Top view of Wholemeal Chocolate Brownie squares served on parchment paper scattered with chocolate chips

Unsalted butter (softened)

Dark chocolate

Free range medium eggs

Billington's Unrefined Dark Muscovado Sugar

Wholemeal Chocolate Brownie Recipe | How to make Wholemeal Chocolate Brownies

Wholemeal Chocolate Brownie close up, served on parchment paper on a chopping board

Wholemeal Chocolate Brownie Recipe

<p>This simple steak pie is a perfect winter warmer, brimming with a rich steak filling, and topped with buttery, crumbly pastry.</p>
<p>There's nothing more rewarding than slicing into a homemade pie, with golden shortcrust pastry.</p>
<h3>How can I thicken my steak pie filling?</h3>
<p>If your steak casserole mixture needs to thicken up before you add it to the pie dish, simply add a teaspoon of plain flour, stir into the steak mix, and see how the mixture looks. Add flour slowly, one teaspoon at a time, until your mixture starts to thicken up.</p>

Sifting through the pastry ingredients for a steak pie pastry base

Folding the pastry base for a steak pie around a medium-sized pie dish

Covering the top of a steak pie with a layer of pastry

Top view of a traditional steak pie covered with latticed pastry 

Vegetable oil

Braising steak

Salt

Pepper

Onion(s) (large, coarsely chopped)

Garlic clove(s) (roughly crushed)

Allinson's Plain White Flour

Worcestershire sauce

Tomato purée

Dried mixed herbs

Mushrooms (sliced)

Large carrots (sliced in 5mm circles)

Red wine or beef stock

Butter (unsalted) (cold)

Lard

Warm water

Our easy traditional steak pie recipe is the perfect dish to impress family and friends. Serve with mash and steamed greens for a dinnertime treat.

Traditional Steak Pie Recipe | How to Make Traditional Steak Pie

Large slice of freshly-baked steak pie on a white plate 

Traditional Steak Pie Recipe

Great results start with the right ingredients. Whether you're exploring new flavours or sticking to your go-to favourites, our product range is here to support every recipe.

<h2>About our Allinson's Victoria Sponge</h2>
<p>Bring dependable baking quality to a timeless favourite with Allinson's Self-Raising White Flour. Expertly milled for a light texture and reliable rise, Allinson's Self-Raising flour helps you create soft, fluffy sponge layers with confidence, making every Victoria sponge feel effortlessly special for birthdays, afternoon tea or everyday baking alike.</p>
<p>Looking for a more chocolatey sweet treat – try our <a href="/recipes/wholemeal-chocolate-brownie">Wholemeal Chocolate Brownie Recipe</a>.</p>

Silver Spoon Caster Sugar

Free range large eggs (at room temperature)

Nielsen-Massey Vanilla Extract

Whole milk

Baking Powder

Silver Spoon Icing Sugar

Unsalted softened butter

Strawberry jam

Strawberries

Bake a classic Victoria Sponge with Allinson's Self-Raising Flour for a light, fluffy sponge filled with jam, buttercream and fresh strawberries.

Allinson's Victoria Sponge | Bake with Allinson's self raising flour

Victoria Sponge

<h2>About our Allinson's Scones</h2>
<p>Bake up a batch of irresistibly light, golden scones with Allinson's White Self Raising Flour. Expertly milled for the perfect rise and a beautifully soft, fluffy texture.</p>
<p>Quick to make and always a crowd-pleaser, these classic scones are perfect fresh from the oven – split open and piled high with jam and clotted cream, or simply spread with butter.</p>
<p>Whether it's a weekend treat or an afternoon tea centrepiece, this is a timeless bake you'll come back to again and again.</p>
<p>Fancy a more fabulous fibrous swap just like this? Try our <a href="/recipes/wholemeal-banana-chocolate-muffins">Wholemeal Banana and Chocolate Muffins Recipe</a>.</p>

Allinson's White Self Raising Flour, plus extra for shaping

Butter (unsalted), cold and cut into cubes

Egg (small) or 2 tbsp milk for glazing

Bake classic scones with Allinson's Self-Raising Flour for a delicious treat, perfect served warm with jam, clotted cream or butter.

Allinson's Scones | Bake fresh scones with Allinson's self-raising flour

Scones

<h2>About our Allinson's Egg Custard Tart</h2>
<p>A creamy, comforting custard tart made with Allinson's Plain White Flour and finished with a delicate dusting of nutmeg – what's not to love?</p>
<p>This timeless classic pairs silky, rich custard with beautifully crisp, golden pastry for a truly irresistible treat.</p>
<p>Perfect for sharing, it's sure to have family and friends coming back for slice after slice.</p>
<p>Serve with fresh berries, a dollop of whipped cream, or simply enjoy on its own with a cup of tea or coffee.</p>

Allinson's plain white flour

Butter (chilled & cubed)

Egg yolk

Water

Eggs

Double cream

Nielsen-Massey Vanilla Bean Paste

Bake a classic egg custard tart with Allinson's plain flour – a creamy dessert that's easy to make and perfect for sharing.

Allinson's Egg Custard Tart | Bake with Allinson's plain flour

Egg Custard Tart

<p>If you're craving that perfect homemade pizza but don't want to spend all day in the kitchen, the Allinson's easy pizza dough recipe is for you. It takes about 10 minutes of kneading by hand—just enough to feel like you're doing something—and then you let the dough do its thing.</p>
<p>Once the dough has proved, it's time for the fun part, roll it out or go full pro and give it a spin! Pile on your favourite toppings, pop it in the oven, and wait for that golden, crispy magic.</p>
<p>This pizza dough recipe makes up to 3 large pizzas, so there are plenty of slices to go around. Or you can make now, freeze and enjoy later.</p>
<h2><strong>What flour should I use?</strong></h2>
<p>When making pizza dough we use Allinson's Strong White Bread Flour. The higher gluten levels in the flour give a chewier, stretchy dough that once baked delivers the most flavourful, chewy, slightly crispy crust – pizza perfection!</p>
<h3>Can pizza dough be made in advance?</h3>
<p>Yes! Pizza dough can be made up to 4-5 days before baking - make sure you keep it in the fridge before using it, and allow it to come to room temperature before shaping it into your pizza bases.</p>
<h3>How do I knead pizza dough?</h3>
<p>It couldn't be easier to knead your pizza dough, even if you're new to making homemade pizza bases! Kneading the dough is a vital stage, as it develops the dough's gluten, giving the dough its chewy texture and structure.</p>
<p>To knead pizza dough, start by dusting your work surface with flour. Place the dough on the surface and press it down with the heel of your hand, pushing it away from you. Fold the dough back over itself, give it a quarter turn, and repeat the pressing motion. Continue this rhythm, adding flour as needed to prevent the dough from sticking.</p>
<p>Knead for about 10 minutes until the dough is smooth and elastic. To test if it's ready to bake, poke the dough with your finger; it should spring back.</p>
<h2>How to Store</h2>
<p>Your homemade pizza dough will last up to 4-5 days in the fridge or up to 3 months frozen. You should avoid leaving the dough at room temperature for too long as the surface of the dough may dry out. Lightly coat your dough with oil and wrap with plastic wrap or seal in an airtight container. When you're ready to use, allow it to come to room temperature before shaping the dough into your pizza bases (this could take up to 30 minutes). If freezing your dough, divide it into individual pizza sizes and oil each ball before wrapping tightly in plastic wrap and then popping in the freezer.</p>
<h2>Substitutions and Variations</h2>
<p>Fancy taking your dough making skills to the next level?&nbsp;</p>
<ul>
  <li>Give our <a href="/recipes/copycat-pizza-express-dough-balls">copycat Pizza Express dough balls recipe</a> a try - delicious and garlic'y</li>
  <li>Whip up our delicious <a href="/recipes/sundried-tomato-bread">sundried tomato bread</a> in only an hour!</li>
</ul>
<h3>Reasons to make our pizza dough:</h3>
<p>⭐Rated five stars by our community of bakers</p>
<p>⭐Makes up to three large pizza bases</p>
<p>⭐Only uses six ingredients</p>

Homemade pizza on a circular wooden board next to some popcorn

Two homemade pizzas made with fresh pizza dough on a white tabletop

Cutting into a homemade margherita pizza using a pizza cutter

Allinson's Strong White Bread Flour

Allinson's Fast Action Yeast or Allinson's Time Saver Yeast

Olive oil

Make perfect homemade pizza dough with this easy recipe for up to 3 large pizzas! This versatile dough is perfect with simple ingredients for amazing results!

Pizza Dough Recipe | How to Make Pizza Dough

Pizza Dough Recipe

<p>Fancy dialling your lunch up a notch? Whether it's a Cheese Ploughman's or a grilled cheese toastie oozing with melted cheese, this white loaf recipe makes it easy for you to achieve a deli-style lunch in the comfort of your home.</p>
<p>Whether it's filling your home with the smell of freshly-baked bread, the the crackle as you slice into your loaf before slathering it with butter, or simply watching you family tuck into their gooey eggs and soldiers, there's so much to love about bread baking. We love using Allinson's Flour range for our bread recipes, as it's perfect for kneading newbies or bread fanatics.</p>
<h3>What are the 4 main ingredients in bread?</h3>
<p>The four main ingredients in our white bread recipe are flour, yeast, water, and salt.</p>
<p>If you like this recipe, you could try our french baguettes recipe – &nbsp;made using Allinson's strong bread white flour. They're crusty, crunchy and beautifully-golden!</p>
<h2>Substitutions and Variations</h2>
<ul>
  <li><a href="/recipes/french-baguettes">Crusty and golden french baguette</a></li>
  <li><a href="/recipes/sourdough-loaf">Chewy and tangy sourdough bread</a></li>
</ul>

Dipping a white bread soldier into a runny boiled egg

Fried egg sandwich made with fresh homemade white bread

Hand lifting a fried egg and cheese sandwich made with white bread

Spreading butter over slices of fresh homemade white bread

Allinson's Fast Action Yeast

Billington's Golden Caster Sugar

Butter (softened)

Our white bread recipe is simple to follow, and makes deliciously-soft white bread. It's perfect with soup or used for sandwiches. 

Classic White Bread Recipe | How to Bake White Bread

A cheese, tomato and basil sandwich made with our Classic White Bread Loaf recipe, alongside a bag of Allinson's Strong White bread flour.

White Bread Recipe

<p>Our wholemeal bread recipe is a simple and satisfying bake, and perfect for bakers who are new to making their own bread. It's soft, airy, and delicious, and perfect for sandwiches - or simply toasted with butter.</p>
<p>With just 7 ingredients and 6 steps in the process, our easy wholemeal bread recipe provides tips for baking success!</p>
<p>Our recipe for making wholemeal bread uses Allinson's Very Strong Wholemeal as its the ideal bread flour to create a delicious wholemeal dough. Whilst you can substitute white bread flour and wholemeal bread flour like for like when it comes to quantities in a recipe, it is worth noting that wholemeal bread tends to give a slightly denser and moist texture with a little less rise and springiness. This is due to the bran in the flour reducing the effectiveness of the gluten. Nevertheless, we guarantee that you will have a super tasty loaf - evidenced by the 5* reviews from happy bakers.</p>
<h2>How to Store&nbsp;</h2>
<p>Once you've baked your wholemeal bread, it's best to store it by wrapping it in a paper bag, beeswax wrap, clean kitchen towel, plastic bread bag then place in a bread box where it will stay fresh for up to a week at room temperature. Make sure you allow the loaf to cool down completely before storing, as trapping heat will create condensation and lead to soggy bread which could mold quicker. If freezing your loaf, ensure to freeze as soon as possible to keep your bread fresher for longer.</p>
<h3>Reasons to bake our wholemeal bread recipe:</h3>
<p>⭐Perfect for novice bakers&nbsp;</p>
<p>⭐Doesn't need a bread maker</p>
<p>⭐Keeps for up to a week in a bread bin</p>
<h2>Variations</h2>
<p>If you loved our wholemeal bread recipe, try out our other top rated bread recipes below that will not disappoint!</p>
<h3>White Bread Recipe</h3>
<p>Our highly rated&nbsp;<a href="/recipes/classic-white-bread-loaf">White Bread Recipe</a>&nbsp;will dial your lunch up a notch! Perfect for kneading newbies or bread fanatics.</p>
<h3>Sourdough Bread Recipe</h3>
<p>Try our&nbsp;<a href="/recipes/sourdough-loaf">Sourdough Bread Recipe</a>&nbsp;by talented home economist and home stylist, Jill Weatherburn and make a delicious sourdough with just 4 ingredients!</p>

Loaf of wholemeal bread with slices infront of it.

Hands kneading dough beside yeast packet 

Avocado and egg on toast on a white plate. Chopped avocado in background

BLT sandwich on wholemeal bread on a white plate 

Allinson's very strong wholemeal bread flour

Butter (melted)

Billington's light muscovado sugar

Learn how to make delicious wholemeal bread with this easy step by step recipe. Perfect for a hearty, homemade loaf with rich flavours and a wholesome texture.

Wholemeal Bread Recipe | How to Make a Wholemeal Loaf

A loaf of wholemeal bread with some slices cut off and laying flat on the surface next to a bag of Allinson's very strong wholemeal bread flour.

Wholemeal Bread Recipe

<p>Our farmhouse bread recipe makes one delicious loaf and serves around 8 people. If you're looking to make several loaves, just multiply the ingredients by two.</p>
<p>We made our delicious farmhouse bread using Allinson's country grain bread flour. If you're a fan of this farmhouse bread recipe, you should also be baking our <a href="/recipes/chunky-walnut-bread">chunky walnut bread recipe</a>.</p>
<h3>What is a farmhouse loaf?</h3>
<p>A farmhouse load is a traditional type of bread that's baked in a tin. This gives the loaf a unique curved sides and top.</p>
<h3>How should I eat a farmhouse loaf?</h3>
<p>This farmhouse loaf is a warming and hearty recipe. It's great toasted or served fresh with lashings of butter or raspberry jam. It also makes delicious, soft bread for sandwiches.</p>
<h3>How is a farmhouse loaf different to normal bread?</h3>
<p>A farmhouse loaf is rustic and traditionally made. This results in denser bread than plain white bread, with tasty chewy crusts.</p>
<h2>Substitutions and Variations</h2>
<p>If you enjoyed baking this Farmhouse Country Grain Loaf recipe, then try out more of our highly rated bread recipes:</p>
<ul>
  <li><a href="/recipes/classic-white-bread-loaf">Classic white bread recipe</a>&nbsp;- "Love this recipe and the only one I use. Perfect bread every time."</li>
  <li><a href="/recipes/wholemeal-bread">Easy wholemeal bread recipe</a>- "Made my first loaf of bread using this recipe and I'll never go back!"</li>
</ul>

Farmhouse Country Grain Loaf sliced up on a serving board, with chopped salad garnished around it

Image shot from above of a loaf of bread with a couple of slices laid flat down, with cucumber and tomato scattered around.

Top view of Farmhouse Country Grain Loaf sliced on a serving board. A hand is buttering a slice with a knife, surrounded by garnishes of salad

Allinson's country grain bread flour

Walnut oil

Tepid water

Bake a hearty farmhouse country grain loaf with our easy recipe. Enjoy a rustic, chewy crust and soft center – perfect for toast, sandwiches or buttered slices.

Farmhouse Country Grain Bread Recipe | How to Make Country Grain Loaf

Farmhouse Country Grain Loaf Recipe

<p>You might know how to make a Yorkshire Pudding, but do you have a Yorkshire Pudding recipe that makes your puds rise higher than before? Well, you do now.&nbsp;</p>
<p>Why is ours the best Yorkshire pudding recipe? Our secret is we use Allinson's Strong White Bread Flour for fluffy, practically-perfect Yorkshire puddings. Its higher protein content leads to a higher rise, lifting your Yorkies to new heights.</p>
<p>These Yorkshire puddings are the perfect accompaniment to a roast dinner; filled with sausages for a Toad in the Hole or even can be made into dinky versions for fancy party canapes.</p>
<p>This recipe has been created by the talented, <a target="_blank" href="https://www.jillweatherburn.co.uk/">Jill Weatherburn</a> who is a food stylist, recipe developer, food consultant with over 30 years experience in the home economist industry.</p>
<h3>What type of tin should I use for my Yorkshire Puddings?&nbsp;</h3>
<p>The main difference between a Yorkshire pudding tin and a muffin baking tin lies in the <strong>size and depth of the cavities</strong>:</p>
<ul>
  <li><strong>Yorkshire Pudding Tin:</strong> Typically features fewer, larger, and shallower holes, designed to allow the batter to spread and rise, creating wide and airy puddings. Commonly, these tins have 4-6 cavities. The diameter of each hole is usually larger, around <strong>10 cm (4 inches)</strong>, with a depth of about <strong>2.5 cm (1 inch)</strong>.</li>
  <li><strong>Muffin Baking Tin:</strong> Has smaller, deeper cavities and is used for denser bakes like cupcakes or muffins. A standard muffin tin has 6-12 holes, with each cavity measuring around <strong>6-7 cm (2.5-3 inches)</strong> in diameter and <strong>3.5-4 cm (1.5-1.75 inches)</strong> deep.</li>
</ul>
<p>Using the correct tin is essential for achieving the desired shape and texture. Yorkshire pudding tins are ideal for light and crispy puddings, while muffin tins work for smaller, thicker versions.</p>
<h3>How much batter should I add to each hole in my Yorkshire Pudding baking tins?</h3>
<p>The amount of batter to add per hole in a Yorkshire pudding tin depends on the size of the tin:</p>
<ul>
  <li><strong>Standard Muffin Tin (6-12 holes):</strong> Fill each hole about <strong>1/3 to 1/2 full</strong>. This allows enough space for the batter to rise and create the signature puffed shape.</li>
  <li><strong>Larger Yorkshire Pudding Tin (4 holes):</strong> Use slightly more batter, filling each hole about <strong>halfway</strong>, ensuring a good rise without overflowing.</li>
</ul>
<h3>What is the secret to making Yorkshire puddings rise?</h3>
<p>The secret to making Yorkshire puddings rise lies in a few key techniques:</p>
<ol>
  <li><strong>Sizzling Hot Oil:</strong>&nbsp;Ensure the oil in your tins is sizzling hot before pouring in the batter. This immediate heat creates steam, which helps the puddings puff up.</li>
  <li><strong>Smooth, Well-Rested Batter:</strong>&nbsp;Whisk the batter until smooth and leave it to rest for at least 30 minutes. This helps relax the gluten and incorporate air for a better rise.</li>
  <li><strong>High Oven Temperature:</strong>&nbsp;Bake at a high temperature (around 220–230°C) to generate the intense heat needed for rising. Avoid opening the oven door during cooking, as this can cause them to deflate.</li>
</ol>
<p>Following these tips will help you achieve tall, golden, and airy Yorkshire puddings every time.</p>
<h3>Why Bake Our Yorkshire Pudding Recipe?&nbsp;</h3>
<p>⭐Quick and Easy</p>
<p>⭐Tried and tested</p>
<p>⭐Strong white bread flour results in crispier puds</p>

Gravy being poured from a jug into a yorkshire pudding. More yorkshire puddings in the background beside a bag of flour

Bread flour being poured from a pack into a bowl

Sunflower Oil

Large eggs

Semi skimmed milk

Discover the best Yorkshire Pudding recipe! Light, fluffy, and golden brown, these classic accompaniments are perfect for Sunday roasts and festive feasts.

Best Yorkshire Pudding Recipe | How To Make Yorkshire Puddings

Stack of yorkshire puddings with a bag of flour in the background

Yorkshire Pudding

<p>Sourdough bread is delicious, with a soft inside and chewy, slightly tangy crusts. Now you can make it yourself with this recipe. First you'll need to make your <a data-item-id="d4746239-a760-52a7-8d50-9d0e075ecdb8" href="/recipes/sourdough-starter">sourdough starter</a> which takes around 7 days to develop.</p>
<p>We'd recommend using Allinson's Strong White Bread Flour for this recipe because the high protein levels provide extra structure and support meaning you get a good rise and chewy texture.</p>
<p>This recipe has recently been refreshed and improved by the talented Jill Weatherburn. Jill Weatherburn is a food stylist, recipe developer, food consultant with over 30 years experience in the home economist industry.&nbsp;</p>
<p>Whilst sourdough bread takes time and patience, it all pays off in the flavour of your bread, making it worth the wait - we promise!&nbsp;</p>
<h3>What is sourdough bread?</h3>
<p>Sourdough is a type of bread made using fermented flour and wild yeast. Because of this, it contains lots of good bacteria and results in a tangy flavour and nice, chewy texture.</p>
<h3>What is the secret to making good sourdough bread?</h3>
<p>Every sourdough bread recipe starts with the same ingredient – patience. Trust the process and don't try to hurry your starter along. Good quality flour makes all the difference, and we recommend using&nbsp;Allinson's Strong White Bread Flour because the high protein levels provide extra structure and support meaning you get a good rise and chewy texture.&nbsp; &nbsp;</p>
<h3>Why is my sourdough bread not rising?&nbsp;</h3>
<p>If your sourdough bread isn't rising, it's most likely an issue with your sourdough starter recipe. You could also try cooking your sourdough in a Dutch oven or add a tray of hot water to the oven as the extra steam helps the crust stay soft. &nbsp;</p>
<h3>Is sourdough bread better for you than bread?</h3>
<p>Sourdough bread is generally considered healthier than regular white bread for reasons such as:&nbsp;</p>
<ul>
  <li>Sourdough's fermentation process means that sourdough can have a lower impact on blood sugar levels than its standard bread equivalent, causing them to rise more slowly therefore could be a better choice for people with diabetes</li>
  <li>The fermentation process of sourdough results in the breakdown of proteins (including gluten), making sourdough easier to digest for some</li>
  <li>By making your own sourdough bread you can ensure no artificial additives are added such as emulsifiers, preservatives or enzymes which are often found in commercially produced breads</li>
</ul>
<h3>How to Store</h3>
<p>There are a few ways you can store your sourdough, but before storing - ensure it has cooled completely. Sourdough bread is best stored at room temperature in a dry place such a breadbox, wrapped in parchment paper, plastic bread bags or a cotton bag. This allows for air circulation whilst preventing moisture build up and your loaf can last up to 3 days. Putting your sourdough in the refrigerator is generally not recommended as it will dry out your sourdough and it will go hard quickly. For longer term storage, you can freeze your whole loaf or individual slices by wrapping them tightly in a freezer bag.</p>

Allinsons-Sourdough-Starter-1-1-Aspect-Baking-Mad-9.avif

Allinsons-Sourdough-Starter-1-1-Aspect-Baking-Mad-2.avif

Sourdough starter

Sea salt

Master the art of sourdough with our easy-to-follow recipe. Learn how to create an airy loaf with a crisp crust using flour, water, and natural fermentation.

Sourdough Bread Recipe | How to Make a Sourdough Loaf

Sourdough Bread Recipe

<p>Ooh la la! There's really nothing like a freshly-baked French baguette. They're crusty, crunchy and beautifully-golden on the outside, whilst buttery-soft and chewy on the inside. You'll feel like you've been transported to a Parisian café.</p>
<p>Our homemade French sticks are delicious served warm from the oven, sliced and smothered in butter.</p>
<h3>What are French baguettes made of?</h3>
<p>A traditional French baguette is traditionally made from flour, water, yeast and salt - although our recipe also uses a teaspoon of sugar, which is an important ingredient to activate the yeast.</p>
<h3>What's the best flour to use to make French baguettes?</h3>
<p>The ideal flour for baguettes should be high quality, and have a moderate protein content and a fine texture. Our recipe uses Allinson's Strong White Bread Flour - it's made from a blend of premium wheat, with a high protein content and gluten strength.</p>
<h3>Reasons to bake:</h3>
<p>⭐Ready in just over an hour</p>
<p>⭐No bread maker needed</p>
<p>⭐Great for bakers new to making their own bread</p>
<h2>Substitutions and Variations</h2>
<p>If you enjoyed baking this French baguette recipe, then try out more of our highly rated bread recipes:</p>
<ul>
  <li><a href="/recipes/classic-white-bread-loaf">White bread recipe</a>&nbsp;- "Love this recipe and the only one I use. Perfect bread every time."</li>
  <li><a href="/recipes/rustic-french-bread">Rustic French Bread Recipe</a>&nbsp;- "The recipe was very easy to follow and the end result was wonderful"</li>
</ul>

Warm water (lukewarm)

Billington's Unrefined Golden Granulated Sugar 

Bake crusty, golden French baguettes at home with this authentic recipe. Perfectly crisp on the outside and soft inside – ideal for sandwiches or buttered slices.

French Baguette Recipe | How to Make Authentic French Baguette

Homemade French sticks wrapped in a blue and white tea towel

French Baguette Recipe

<p>Our soft and fluffy Cinnamon Rolls are a rich, luxurious treat for any time of day. This recipe uses deep muffin tins so the caramel and cinnamon pool at the bottom of every roll for extra flavour. It's a great recipe for confident bakers and fans of warm, spicy flavours - we like ours with a cup of coffee mid-morning or shared with friends.</p>
<p>Get creative with your favourite flavours and mix up the creamy cinnamon roll topping; we've tried Oreo, Nutella and mocha, and can recommend them all.</p>
<h2>How to make heart-shaped raspberry cinnamon rolls:</h2>
<p>Swap the cinnamon sugar filling for raspberry jam and add a fresh raspberry before baking. Roll the cinnamon rolls into heart shapes by rolling the strips symmetrically (as opposed to round in a circle) in towards the centre and form a pinch point. Bake for 15 minutes and then dust with icing sugar. These make perfect gifts for moment such as Valentines Day, Birthdays or any day you want to show someone some love!</p>
<h2>Tips for making cinnamon rolls:</h2>
<p><strong>1. Don't overheat the milk</strong><br>
Make sure to let the milk cool once you've brought it to the boil, otherwise it could kill the yeast. A good tip is to dip your finger in the milk - it should feel warm but not hot.</p>
<p><strong>2. Which yeast should I use?</strong><br>
We recommend Allinson's Fast Action Yeast, as it'll give your dough a quick rise. The yeast can be added with the flour straight from the pack and will become activated as soon as it meets the liquid.</p>
<p><strong>3. Which milk is best?</strong><br>
We would always use whole milk to make these delicious cinnamon rolls, however, you can substitute non-dairy milk.</p>

Cinnamon Rolls topped with crumbled Oreo cookies

Cinnamon Rolls with a rich, thick Nutella topping

Cinnamon rolls with a creamy mocha topping next to a cup of black coffee

Cinnamon rolls on a plate next to a cup of coffee, laptop, phone and notepad

Unsalted butter (diced)

Free range medium egg

Billington's Unrefined Light Muscovado Sugar

Butter (unsalted) (soft, plus extra for greasing)

Cinnamon (ground)

Soft, fluffy cinnamon rolls with a sweet buttery filling. Perfect for a treat with coffee or tea. Learn how to make cinnamon rolls step by step today!

Cinnamon Rolls Recipe UK | How to Make Cinnamon Rolls

Freshly baked cinnamon rolls scattered in and around a dish next to a bag of Allinson's strong white bread flour.

Cinnamon Rolls Recipe

<p>Packed full of flavour from the sundried tomatoes, this tomato-based bread is a great starting point for those looking to add something a little extra to their everyday bread recipes.</p>
<p>Our sundried tomato bread recipe is simple to follow and easy to make, so you can look forward to serving this delicious loaf as a starter, with fresh olives, balsamic vinegar and olive oil to dip it in.</p>
<p>You can make this recipe with dry-packed sundried tomatoes, but we prefer using the kind which come in oil, as we drizzle a little of the tomato-infused oil over the top of the dough before baking. Our top tip is to pat the chopped sundried tomatoes down slightly before adding them to the dough to avoid adding too much oil to the mix.</p>
<p>If you're ready to give another dough recipe a go, try our <a data-item-id="674e3239-d741-5d2d-afd9-a326903c01f1" href="/recipes/pizza-dough">pizza dough recipe</a> and bake with a topping of your choice!</p>

Kneading a ball of sundried tomato bread dough on a white kitchen surface

Gently pressing sundried tomato bread tough into a baking tin

Buttering a slice of freshly-made sundried tomato bread

Allinson's Strong white bread flour

Parmesan (freshly grated)

Sundried tomatoes (chopped and drained from oil)

Sundried tomato paste

Oregano (or rosemary, plus a few extra sprigs finely chopped)

Fast Action Yeast sachet

Water (warm)

Rosemary (sprigs)

Make the perfect starter with our sundried tomato bread. This gorgeous recipe tastes great with deli meats and cheese, and is infused with Mediterranean flavours.

Sundried Tomato Bread Recipe | How to Make Sundried Tomato Bread

Sundried tomato bread

<p>Our Wholemeal Bagels are a real crowd-pleaser, and a wonderful addition to any weekend brunch. They are delicious plain, toasted, smeared with your favorite spread or used as the bread for bagel sandwiches.&nbsp;</p>
<p>This bagel recipe is for confident bakers, made with Allinson's wholemeal dough.</p>
<p>Want to try another recipe that also uses Allinson's very strong wholemeal flour? Check out our <a href="/recipes/chunky-walnut-bread">chunky walnut bread</a> recipe - its too good to resist!</p>
<h2>Substitutions and Variations</h2>
<ul>
  <li><a href="/recipes/wholemeal-bread">Classic wholemeal bread loaf recipe</a></li>
  <li><a href="/recipes/farmhouse-country-grain-loaf">Farmhouse country grain loaf</a></li>
</ul>

Allinsons-Wholemeal-Bagels-1-1-Baking-Mad-5.avif

Allinsons-Wholemeal-Bagels-1-1-Baking-Mad-2.avif

Allinsons-Wholemeal-Bagels-1-1-Baking-Mad-3.avif

Butter or vegan butter (unsalted, melted)

Bicarbonate of soda

Honey

Linseeds

Sesame seeds

Beaten egg (use oil instead if vegan)

Try this healthy wholemeal bagel recipe – chewy, golden and packed with flavour. A perfect homemade bake for breakfast or brunch, no preservatives needed.

Wholemeal Bagel Recipe | How to Make Healthy Wholemeal Bagels

Wholemeal Bagel Recipe

<p>Making your first sourdough starter might feel like hard work—it requires feeding, patience, and a little bit of love. Before you know it, with only <strong>two </strong>ingredients you'll have a happy little jar of magic that just keeps on giving. We've rounded up our top tips to help you along the way.</p>
<p>Once you've made your sourdough starter, you can get going and make our delicious <a data-item-id="e8b21cd1-a6d6-5fe3-8173-2bc3f3ba83ed" href="/recipes/sourdough-loaf">Sourdough Loaf</a>, a recipe which is new and improved by the talented Jill Weatherburn. Jill Weatherburn is a food stylist, recipe developer, food consultant with over 30 years experience in the home economist industry.&nbsp;</p>
<p>Whilst sourdough takes time to prove (and you'll need to be extra patient before tucking into your fresh warm bake) it all pays off in the flavour of your bread, making it worth the wait - we promise!</p>
<h3>What flour should I use for making my starter?</h3>
<p>We choose Allinson's Strong White flour because the high protein levels provide extra structure and support meaning you get a good rise and chewy texture.</p>
<h3>How hot should the water I feed my starter with be?</h3>
<p>We use tepid water, so no hotter than 36°C.</p>
<h3>How will I know if my starter is working?</h3>
<p>You'll know your starter is working when it's bubbly, doubles in size, and smells pleasantly tangy. If it rises well after feeding, you're on the right track! Want to test? Drop a spoonful in water—if it floats, it's bake-ready!</p>
<p>Our final top tip is to keep your jar clean by using a small rubber spatula to scrape down the sides of the jar.</p>
<h3>How frequently should I feed my starter?</h3>
<p>Try to feed your stater at the same time each day and by establishing a schedule this will help to train your starter to rise and fall predictably.</p>
<h3><strong>How to store?</strong>&nbsp;</h3>
<p>Storing your sourdough starter recipe correctly is pivotal to the success of your loaf. Here are our top tips:&nbsp;</p>
<ul>
  <li>Store in a warm place. Make sure your starter is stored in a warm, draught free environment &nbsp;</li>
  <li>Use a lose lid. Use a lose fitting lid or breathable cover to allow gases to escape (we use a muslin).</li>
</ul>

A glass jar of sourdough starter that resembles milk on a charcoal grey piece of fabric and next to some slices of bread.

A glass jar of sourdough starter next to a sourdough loaf, placed on some charcoal grey fabric.

Learn how to make your own sourdough starter with our easy, step-by-step recipe. Start your baking journey with a homemade starter for the perfect sourdough.

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