|Warm water||1⁄2 Pint (500 Milliliter, 1 1/4 Cups)|
|Dried yeast||1 Teaspoon|
|Malted brown flour||1 Pound (450 Gram, 4 Cups)|
|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.