Sundried tomato soda bread baps
These craggy bread buns use bicarbonate of soda instead of yeast – serve with plenty of butter or top with soft cheese
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Prep:15 mins
Cook:25 mins
- Serves 6
- Easy
Nutrition per serving
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kcal 492
-
fat 14g
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saturates 4g
-
carbs 74g
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sugars 5g
-
fibre 5g
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protein 15g
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salt 1.8g
Ingredients
- 250g plain white flour, plus extra for dusting
- 250g seed & grain bread flour
- 100g porridge oats
- 1 tsp bicarbonate of soda
- 1 tsp dried thyme
- 25g butter
- 85g sundried tomatoes (from a jar), roughly chopped
- 475ml buttermilk
Method
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.
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.
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.
