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Granary Baps

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  Warm water 1⁄2 Pint (500 Milliliter, 1 1/4 Cups)
  Dried yeast 1 Teaspoon
  Sugar 1 Pinch
  Malted brown flour 1 Pound (450 Gram, 4 Cups)
  Salt 1 Teaspoon
  Malt extract 15 Milliliter (1 Tablespoon)
  Rolled oats 15 Milliliter (1 Tablespoon)

1. Put half the warm water in a jug. Sprinkle in the yeast. Add the sugar, mix well and leave for 10 minutes.
2. Put the malted brown flour and salt in a mixing bowl and make a well in the centre. Add the yeast mixture with the malt extract and the remaining water. Gradually incorporate the flour and mix to a soft dough.
3. Turn the dough on to a floured surface and knead for 5 minutes until smooth and elastic. Return to the clean bowl, cover with a damp dish rowel and leave in a warm place to rise for about 2 hours until doubled in bulk.
4. Lightly grease a large baking sheet. Turn the dough on to a floured surface, knead for 2 minutes, then divide into eight pieces. Shape the pieces into balls and flatten them with the palm of your hand to make neat 10 cm / 4 in rounds.
5. Place the rounds on the prepared baking sheet, cover loosely with a large plastic bag (ballooning it to trap the air inside), and leave to stand in a warm place until the baps are well risen. Preheat the oven to 220°C/425°F/Gas 7.
6. Brush the baps with wafer, sprinkle with the oats and bake for about 20-25 minutes or until they sound hollow when tapped underneath. Cool on a wire rack, then serve with the low far filling of your choice.

Recipe Summary

Difficulty Level: 
Main Dish
Party, Healthy
Preparation Time: 
120 Minutes
Cook Time: 
40 Minutes
Ready In: 
160 Minutes

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Average: 4.2 (19 votes)

Nutrition Rank

Nutrition Facts

Serving size

Calories 335 Calories from Fat 3

% Daily Value*

Total Fat 0.32 g0.5%

Saturated Fat 0.05 g0.23%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 505.7 mg21.1%

Total Carbohydrates 79 g26.3%

Dietary Fiber 0.63 g2.5%

Sugars 55.4 g

Protein 4 g8.9%

Vitamin A 0% Vitamin C 0.04%

Calcium 0.5% Iron 2%

*Based on a 2000 Calorie diet


Granary Baps Recipe