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Thanks – Claire & Deb


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Sunflower Tropicana

  • PREP: 15
  • BAKE: 30
  • SERVES: 8


Premium White Bread Mix 500g
  • Premium White Bread Mix 500g
  • 500g Wright's Premium White Bread Mix
  • Desiccated coconut 2 Tablespoons
  • Vegetable Oil 2 Tablespoons
  • Golden Syrup 2 Tablespoons
  • Mixed Spice 2 Tablespoons
  • Warm Water 270ml
  • Egg (for glaze) 1 medium
  • Sunflower seeds 2 tablespoons
  • Desiccated Coconut 2 tablespoons



METHOD – (Makes 1).

Place all ingredients into a bowl and mix to a dough by hand or by food mixer.

Knead for 5 minutes.

Divide into 2 pieces and rest for 5 minutes.

Mould into a ball, wash the top of each piece with egg glaze and sprinkle with 1 tablespoon of coconut.

Place each piece into a greased round bread tin or onto a greased baking tray.

Cover with a damp tea towel; lightly oiled plastic or polythene and put in a warm place for 30 – 35 minutes or until doubled in size.

Remove the cover and cut a cross into each loaf with a very sharp knife.

Bake on the lower shelf of a preheated oven at 210°C (430°F Gas Mark 6 1/2) for 30 minutes or until golden brown.

Remove from tin and put on a wire tray to cool.

“Just a little thank you for a very fast delivery of my mixes, I cannot wait for my kitchen to be finished so I can begin baking. At the moment sitting here looking across the North Yorkshire moors in the middle of Heartbeat country and the snow is falling. Many Thanks,"

Janet Gibbard.

Deb's Tips

A tropical tasting loaf for a lazy Sunday or a summer day. This lovely light loaf creates a superb afternoon tea bread - perfect on a sunny afternoon.

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