Sundried tomato soda bread baps

Sundried tomato soda bread baps

  • 1
  • 2
  • 3
  • 4
  • 5
(3 ratings)


Magazine subscription – 5 issues for £5

Cooking time

Prep: 15 mins Cook: 20 mins - 25 mins

Skill level



Serves 6

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

Nutrition and extra info

  • Freezable
  • Vegetarian
Nutrition info

Nutrition per bap

Save to My Good Food
Please sign in or register to save recipes.


  • 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

Compare prices

Want to see what this recipe costs at different supermarkets? Compare in one place here:


  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.

Recipe from Good Food magazine, August 2012

Ads by Google

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.


Show comments
Luisa123's picture

I made these baps this morning, the recipe was easy to follow and the baps are delicious!

sarahleetes's picture
  • 1
  • 2
  • 3
  • 4
  • 5

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!

mandik's picture

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

derniebodd's picture

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

liliaf's picture
  • 1
  • 2
  • 3
  • 4
  • 5

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

chutknee's picture

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

suchetajt's picture

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

cathynoon's picture

For zookro
You can make homemade buttermilk
•Milk (about 8 fl oz)
•1 Tablespoon white vinegar or lemon juice

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.

zookro's picture

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

Brian wright's picture

A friend of mine in Northern Ireland used Greek yoghurt her soda bread was to die for