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Sundried tomato soda bread baps

Sundried tomato soda bread baps

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  • Preparation and cooking time
    • Prep:
    • Cook: -
  • Easy
  • Serves 6

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

  • Freezable
  • Vegetarian
Nutrition: per bap
NutrientUnit
kcal492
fat14g
saturates4g
carbs74g
sugars5g
fibre5g
protein15g
salt1.8g
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Ingredients

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

Method

  • STEP 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.

  • STEP 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.

  • STEP 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.

Goes well with

Recipe from Good Food magazine, August 2012

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Overall rating

A star rating of 3.5 out of 5.4 ratings
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