Sundried tomato soda bread baps

Sundried tomato soda bread baps

These craggy bread buns use bicarbonate of soda instead of yeast - serve with plenty of butter or top with soft cheese

Difficulty and servings

Easy

Serves 6

Preparation and cooking times

Preparation time

Prep 15 mins

Cook time

Cook 20 - 25 mins

Vegetarian Freezable

Vegetarian

Method

  1. Heat oven to 200C/180C fan/gas 6 and dust a baking tray with flour. Mix the flours, oats, bicarbonate of soda, 1 tsp salt and thyme in a bowl, then rub in the butter.
  2. Add the tomatoes, pour in the buttermilk and mix quickly with the blade of a knife to make a wet dough. Tip onto a floured work surface, then cut evenly into 6 and, with floured hands, shape to make rounds. Handle the dough as little as possible - not just because it is sticky, but to make sure the texture stays light. Arrange, spaced apart, on the baking tray and mark a cross in the tops with a floured knife.
  3. Bake for 20-25 mins until the bases of the baps are pale golden and sound hollow when tapped. Cover with a tea towel and leave to cool. To freeze, pack the cooled baps into a rigid container. Thaw at room temperature for 3 hrs.

PER BAP

492 kcalories, protein 15.0g, carbohydrate 74.0g, fat 14.0 g, saturated fat 4.0g, fibre 5.0g, sugar 5.0g, salt 1.8 g

Recipe from Good Food magazine, August 2012.

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Latest comments and suggestions

  • Binder photo zookro

    16 August 2012

    zookro commented on this recipe

    sounds good...but I can't get buttermilk here in Portugal...what can I use instead? plain yogurt be ok?

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  • Binder photo Cath

    16 August 2012

    Cath commented on this recipe

    For zookro You can make homemade buttermilk �Milk (about 8 fl oz) �1 Tablespoon white vinegar or lemon juice Preparation: 1. Place a Tablespoon of white vinegar or lemon juice in a liquid measuring cup. 2. Add enough milk to bring the liquid up to the one-cup line. 3. Let stand for five minute. Then, use as much as your recipe calls for.

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  • Binder photo sucheta

    18 August 2012

    sucheta commented on this recipe

    buttermilk can be made like this 1 portion curd 2-3 portions water depending upon the thickness u want 1 portion milk churn all together if u want to make sour buttermilk, use sour curds

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  • Binder photo Monica

    02 September 2012

    Monica commented on this recipe

    Zookro, yes, you can use plain yogurt instead, or milk that has been soured.

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  • Binder photo babs

    08 September 2012

    babs rated and commented on this recipe

    5 stars

    loved this used roasted peppers instead of tomatoes .will be making again and again much nicer than shop bought

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  • Binder photo Bernie

    09 January 2013

    Bernie commented on this recipe

    If you can't get Buttermilk you can use natural yoghurt.

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  • Binder photo mandi

    09 January 2013

    mandi commented on this recipe

    Hey Zookro, where abouts in Portugal are you? I live near Lagos on the Algarve and can get it easily...

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  • Binder photo childminder

    16 January 2013

    childminder rated and commented on this recipe

    3 stars

    Made these rolls, but they were very heavy more like scones really! Also I had to use extra milk as they were not moist enough! Also omitted the sundried toms in oil for red peppers in oil as that was all I had in the cupboard! Nice with soup the next day, but very heavy! Also quite seedy, so will try with normal white bread flour and not seed mix one!

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Difficulty and servings

Easy

Serves 6

Preparation and cooking times

Preparation time

Prep 15 mins

Cook time

Cook 20 - 25 mins

Vegetarian Freezable

Vegetarian

Ingredients

  • 250g plain white flour , plus extra for dusting
  • 250g seed & grain bread flour
  • 100g porridge oats
  • 1 tsp bicarbonate of soda
  • 1 tsp dried thyme
  • 25g butter
  • 85g sundried tomatoes (from a jar), roughly chopped
  • 475ml buttermilk
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PER BAP

492 kcalories, protein 15.0g, carbohydrate 74.0g, fat 14.0 g, saturated fat 4.0g, fibre 5.0g, sugar 5.0g, salt 1.8 g

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