Recipes
Scottish Wholemeal Baps
Aug
Makes 18 good-sized baps using the ‘sponge-and-dough’ method
Stage 1: the overnight sponge
| Ingredients | Weight (g) |
|---|---|
| Fresh yeast (or 3g dried yeast) | 3 |
| Water (at about 25C) | 225 |
| Scotland The Bread wholemeal flour | 250 |
Dissolve the yeast in some of the water and add it to the flour with the rest of the water. Mix until all the ingredients are thoroughly combined. Cover and ferment this dough at room temperature for 12-18 hours.
Stage 2: the final dough
| Ingredients | Weight (g) |
|---|---|
| Overnight sponge (from above) | 480 |
| Scotland The Bread wholemeal flour | 750 |
| Sea salt | 10 |
| Water (warm to the hand, i.e. 30 – 35C) | 450 |
| Butter or olive oil (optional, but makes the rolls a bit softer) | 40 |
Mix all the ingredients together into a soft dough, adding extra water if necessary. Knead briefly. Cover and leave to rise for an hour (room temperature).
Divide into 18 pieces, shape into rolls, dip into flour to get a good covering and place on a baking tray with about 2 cm separating them.
Let them rise until they are just touching each other, then bake in a hot oven (220C) for 10-15 minutes, depending on your oven. They should have a thin, floury crust and feel soft after they have cooled.
