These Easy Wholemeal Baps are always welcome on my tea-time table, and for picnics and lunch boxes. They are similar to Scottish Morning Rolls
I love making my own bread, it’s so much better than shop-bought bread, with a few exceptions. And, these Easy Wholemeal Baps are always welcome on my tea-time table, as well as for picnics and lunch boxes.
Similar to my late mother’s recipe for Scottish Morning Rolls, they are made with wholemeal flour for a nutty and tasty texture and taste.
These Easy Wholmeal Baps only need one knead and one rise, making them quicker and easier to make than other bread roll recipes.
They are lovely when served fresh from the oven, just warm with lashings of butter, we like salted butter, and homemade jam or a big chunk of good cheese.
I also make these bread baps just for sandwiches, which are especially good for packed lunches and picnics, as they are more manageable when packed than sliced bread.
My mother used to make a batch of these every baking day, which was a Monday; she’d then freeze some for later on in the week, along with a batch of white baps too.
Last time I made these I used them for one of my weekly Sunday Tea Trays – with a cream cheese, cucumber & tomato filling.
I served them alongside Northumberland Gooseberry Plate Pie, which was my grandmother’s recipe.
I hope you enjoy this simple recipe for Wholemeal baps if you make them. They are particularly lovely when toasted too, or when used in cheese on toast or Welsh Rarebit.
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Easy Wholemeal Baps Recipe
Easy Wholemeal Baps
Yield:
12
Prep Time:
1 hour
Cook Time:
25 minutes
Total Time:
1 hour 25 minutes
I love making my own bread, it’s so much better than shop-bought bread, with a few exceptions. And, these Easy Wholemeal Baps are always welcome on my tea-time table, as well as for picnics and lunch boxes.
Similar to my late mother’s recipe for Scottish Morning Rolls, they are made with wholemeal flour for a nutty and tasty texture and taste.
These Easy Wholmeal Baps only need one knead and one rise, making them quicker and easier to make than other bread roll recipes.
They are lovely when served fresh from the oven, just warm with lashings of butter, we like salted butter, and homemade jam or a big chunk of good cheese.
I also make these bread baps just for sandwiches, which are especially good for packed lunches and picnics, as they are more manageable when packed than sliced bread.
My mother used to make a batch of these every baking day, which was a Monday; she’d then freeze some for later on in the week, along with a batch of white baps too.
Last time I made these I used them for one of my weekly Sunday Tea Trays – with a cream cheese, cucumber & tomato filling – I served them alongside Northumberland Gooseberry Plate Pie, which was my grandmother’s recipe.
I hope you enjoy this simple recipe for Wholemeal baps if you make them. They are particularly lovely when toasted too, or when used in cheese on toast or Welsh Rarebit.
Ingredients
- 350g (12ozs) strong wholemeal bread flour
- 100g (4ozs) strong white bread flour
- 1½ teaspoons salt
- 50g (2ozs) butter
- 1 X 7g sachet fast action dried yeast ( or ½ ounce (12g) fresh yeast mixed with tepid water)
- 1 teaspoon sugar
- 300ml (half pint) tepid milk and water – in equal measures
Instructions
1. Put both of the flours into a large bowl. Add the salt and rub the butter into the flour to combine. Add the sugar and the dried yeast.
2. Pour the tepid water (or fresh yeast mixed with the water if using) into the bowl and mix with your hands until all the ingredients are combined and you have a rough dough ball.
3. Tip the dough on to a floured board or work surface and knead with the heel of your hand, turning all the time, until the dough is smooth and elastic and not sticky – about 10 minutes.
4. Grease and line two baking trays. Cut the dough in half and then cut the halves into equal pieces, I usually get between 8 to 12 baps, depending on the size. Roll into balls and then flatten lightly with a rolling pin or the palm of your hand – place on the greased and lined baking trays; sprinkle a little more flour lightly over the tops of the baps and place inside a large oiled plastic bag, place them in a warm place until doubled in size, about 35 to 45 minutes. Pre-heat oven to 200C or Gas 6.
5. Place the baps in the heated oven, swapping the trays over half way through baking time; bake for 20 minutes, or until the baps a very pale golden colour – they should NOT be too dark, and should still feel soft and hollow when tapped from underneath.
6. Place them on a wire rack to cool. Store in an airtight tin or pack into freezer bags and freeze for up to 1 month.
Notes
These classic wholemeal bread baps are also easy to make – with only one kneading required.
They are soft with a distinctive floured finish and are quite wide without much height, and they must only be baked for a maximum of about 20 to 25 minutes in order to maintain their soft texture.
They are best eaten on the day that they are made; however, they are delicious toasted the next day and they freeze very well.
Nutrition Information
Yield 12
Serving Size 1
Amount Per Serving
Calories 100Total Fat 1gSaturated Fat 0gTrans Fat 0gUnsaturated Fat 0gCholesterol 2mgSodium 288mgCarbohydrates 19gFiber 1gSugar 2gProtein 4g
