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Heritage Flour Recipes #1: Baps

Loaf of sourdough bread baked at Bread Matters by Andrew Whitley with Hunter's heritage variety wheat
Home » Baking with Scottish heritage flour » Heritage Flour Recipes #1: Baps

 

Recipes to help you bring out the best in Scotland The Bread’s nutritious flours

 

Scottish Wholemeal Baps

Scottish wholemeal baps
Scottish wholemeal baps

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

Stage 1: the overnight sponge
5 g         Fresh yeast (or 3g dried yeast)
225 g     Water (at about 25C)
250 g     Scotland The Bread wholemeal flour

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
480 g     Overnight sponge (from above)
750 g     Scotland The Bread wholemeal flour
10 g       Sea salt
450 g     Water (warm to the hand, i.e. 30 – 35C)
40 g       Butter or olive oil (optional, but makes the rolls a bit softer)

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.

 

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