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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

  • Prep: 15 mins
    Cook: 25 mins
  • Serves 6
  • Easy
  • Serves 6
  • Easy
  • Calories 492
  • Carbohydrates 74
  • Saturated Fat 4
  • Sugar 5
  • Protein 15
  • Fat 14
  • Fibre 5
  • Salt 1.8

Nutrition per serving

  • Calories 492
  • Carbohydrates 74
  • Saturated Fat 4
  • Sugar 5
  • Protein 15
  • Fat 14
  • Fibre 5
  • Salt 1.8

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

  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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