Name: Sundried tomato soda bread baps
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 6
Cuisine: Mediterranean
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

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Sundried tomato soda bread baps

Sundried tomato soda bread baps

Sara Buenfeld

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Serves 6

Easy

Prep: 15 mins

Cook: 20 mins - 25 mins

A star rating of 3 out of 5.5 ratingsRate

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

Freezable

Vegetarian

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Ingredients

Nutrition

Units:

MetricUS

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

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Nutrition: per bap

kcal492
fat14g
saturates4g
carbs74g
sugars5g
fibre5g
protein15g
salt1.8g

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.

Recipe from Good Food magazine, August 2012

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A star rating of 3 out of 5.5 ratings

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