Category Archives: Recipes

Scottish Wholemeal Baps

Makes 18 good-sized baps using the ‘sponge-and-dough’ method Stage 1: the overnight sponge 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 […]

Sourdough Hot Cross Buns

Hot Cross Buns

This is a sourdough version of the Hot Cross Bun recipe from Bread Matters by Andrew Whitley. The process takes longer than the yeasted version, naturally, but the resulting buns are full of flavour, with a characteristic slightly chewy texture. Made with Scotland The Bread heritage wholemeal flour, they will taste all the better. The recipe […]