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Granary Baps

Healthycooking's picture
Ingredients
  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)
Directions

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: 
Easy
Cuisine: 
European
Course: 
Main Dish
Method: 
Baked
Dish: 
Sandwich
Restriction: 
Vegetarian
Interest: 
Party, Healthy
Preparation Time: 
120 Minutes
Cook Time: 
40 Minutes
Ready In: 
160 Minutes
Servings: 
4

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