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Wholemeal Floury Baps
Delicious Wholemeal Floury Baps; this softer eating type of bread roll is traditionally flattened and dusted with flour before baking. Baps can make a lovely base for poached or fried eggs at breakfast time and are an ideal size for vege-burgers or hamburgers. This recipe makes 8 wholemeal baps, simply double or treble the ingredients to make 8 or 12 baps. Wrap and freeze any un-eaten baps to enjoy on another day.
Ingredients
- 400g Wessex Mill Wholemeal Bread Flour
- 2 tsp quick yeast (we like to uses Doves Farm)
- 1 tsp sugar
- 250ml tepid milk
- 1 tsp salt
- 6 tbsp oil
- plus oil, for tray
- plus flour, for dusting
Equipment
- 1 x large baking tray
- 2 x mixing bowls
Method
220˚C, Fan 200˚C, 425˚F, Gas 7
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Put the flour, yeast and sugar into a large bowl and blend them together.
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Pour in the milk and stir until everything looks craggy and lumpy, then stir in the salt.
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Sprinkle the oil over the top and stir into a doughy mass.
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Using your hands, gather everything together and knead the dough in the bowl, or on a work surface, for 2 minutes.
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Cover the dough bowl with an upturned bowl and leave it in a warm place for the dough to double in size, which will take about an hour.
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Rub some oil around the inside of a large baking tray.
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Knead the dough for another two minutes.
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Cut the dough into 8 equal pieces and roll each into a ball.
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Transfer the dough balls to the prepared baking tray and using the palm of your hand press each into a circle 10cm/4” inch wide.
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Cover loosely with an upturned bowl or clean tea towel. Leave them to rise in a warm place to double in size, about an hour.
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Preheat the oven.
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Remove the bowl or tea towel and dust lightly with flour.
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Bake for 15–18 minutes.
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Transfer the rolls to a wire rack, cover with a clean tea towel and leave to cool.
