Sundried tomato soda bread baps

Sundried tomato soda bread baps

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

Prep: 15 mins Cook: 20 mins - 25 mins

Easy

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: per bap

  • kcal492
  • fat14g
  • saturates4g
  • carbs74g
  • sugars5g
  • fibre5g
  • protein15g
  • salt1.8g
Save to My Good Food
Please sign in or register to save recipes.

Ingredients

  • 250g plain white flour, plus extra for dusting
  • 250g seed & grain bread flour
  • 100g porridge oat
  • 1 tsp bicarbonate of soda
    Bicarbonate of soda

    Bicarbonate of soda

    Bicarbonate of soda, or baking soda, is an alkali which is used to raise soda breads and full-…

  • 1 tsp dried thyme

    Thyme

    This popular herb grows in Europe, especially the Mediterranean, and is a member of the mint…

  • 25g butter
    Butter

    Butter

    butt-err

    Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…

  • 85g sundried tomato (from a jar), roughly chopped
  • 475ml buttermilk

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.

Ads by Google

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.
Luisa123
17th Feb, 2014
I made these baps this morning, the recipe was easy to follow and the baps are delicious!
sarahleetes
16th Jan, 2013
3.05
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
9th Jan, 2013
Hey Zookro, where abouts in Portugal are you? I live near Lagos on the Algarve and can get it easily...
derniebodd's picture
derniebodd
9th Jan, 2013
If you can't get Buttermilk you can use natural yoghurt.
liliaf
8th Sep, 2012
5.05
loved this used roasted peppers instead of tomatoes .will be making again and again much nicer than shop bought
chutknee
2nd Sep, 2012
Zookro, yes, you can use plain yogurt instead, or milk that has been soured.
suchetajt
18th Aug, 2012
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
16th Aug, 2012
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.
zookro
16th Aug, 2012
sounds good...but I can't get buttermilk here in Portugal...what can I use instead? plain yogurt be ok?
Brian wright
23rd Sep, 2014
A friend of mine in Northern Ireland used Greek yoghurt her soda bread was to die for
Be the first to ask a question about this recipe...Unsure about the cooking time or want to swap an ingredient? Ask us your questions and we’ll try and help you as soon as possible. Or if you want to offer a solution to another user’s question, feel free to get involved...
Be the first to suggest a tip for this recipe...Got your own twist on this recipe? Or do you have suggestions for possible swaps and additions? We’d love to hear your ideas.