Scottish Wholemeal Baps

Makes 18 good-sized baps using the ‘sponge-and-dough’ method

Stage 1: the overnight sponge

IngredientsWeight (g)
Fresh yeast (or 3g dried yeast)3
Water (at about 25C)225
Scotland The Bread wholemeal flour250

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

IngredientsWeight (g)
Overnight sponge (from above)480
Scotland The Bread wholemeal flour750
Sea salt10
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.


Leave a Reply

Your email address will not be published. Required fields are marked *