Sundried tomato soda bread baps

Sundried tomato soda bread baps

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(3 ratings)

Prep: 15 mins Cook: 20 mins - 25 mins


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
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  • 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


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

  • 25g butter



    Butter is a dairy product made from separating whole milk or cream into fat and…

  • 85g sundried tomato (from a jar), roughly chopped
  • 475ml buttermilk
    Buttermilk pancake mixture in bowl with whisk



    There are two types of buttermilk. Traditional buttermilk is a thin, cloudy, slightly tart but…


  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.

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Comments, questions and tips

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17th Feb, 2014
I made these baps this morning, the recipe was easy to follow and the baps are delicious!
16th Jan, 2013
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!
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
9th Jan, 2013
If you can't get Buttermilk you can use natural yoghurt.
8th Sep, 2012
loved this used roasted peppers instead of tomatoes .will be making again and again much nicer than shop bought
2nd Sep, 2012
Zookro, yes, you can use plain yogurt instead, or milk that has been soured.
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
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.
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
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