Wholemeal Floury Baps

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.

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  • 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


  • 1 x large baking tray
  • 2 x mixing bowls


220˚C, Fan 200˚C, 425˚F, Gas 7

  • Put the flour, yeast and sugar into a large bowl and blend them together.

  • Pour in the milk and stir until everything looks craggy and lumpy, then stir in the salt.

  • Sprinkle the oil over the top and stir into a doughy mass.

  • Using your hands, gather everything together and knead the dough in the bowl, or on a work surface, for 2 minutes.

  • 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.

  • Rub some oil around the inside of a large baking tray.

  • Knead the dough for another two minutes.

  • Cut the dough into 8 equal pieces and roll each into a ball.

  • 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.

  • 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.

  • Preheat the oven.

  • Remove the bowl or tea towel and dust lightly with flour.

  • Bake for 15–18 minutes.

  • Transfer the rolls to a wire rack, cover with a clean tea towel and leave to cool.

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