Bap (Scottish Soft Buns/Bread)
Recipe type: Breads
- 1 cup spelt flour
- 1 cup Park wheat flour (or whole wheat bread flour)
- ½ tsp salt
- 2 Tbsp softened butter
- 1 cup warm water
- 1 cup milk (heated to about 37C/100F)
- 2-1/4 tsp active dry yeast
- Pinch raw cane sugar
- Milk for brushing
- Extra flour for dusting
- In a large bowl, combine the spelt, Park wheat flour and salt. Crumble in the butter and massage it into the dry mixture until uniformly incorporated, looking like chunky peas. Make a well in the centre and add the warm water, milk, yeast and sugar. Stir to combine and allow to sit for 15-20 minutes until the yeast has become bubbly and frothy.
- Once it is bubbly, start to stir the flour-butter mixture into the yeast mixture, creating a soft, and slightly sticky dough. Gently knead briefly in the bowl and if it’s not sticky, add a tablespoon or two of warm water. Cover with a towel and allow to rise for about an hour, or until doubled in size.
- Turn the sticky dough out of the bowl on to a well-floured counter. Divide into four, form into balls and press down with the palm of your hand.
- Roll out the pressed dough a bit with a rolling pin, press with your thumb in the centre of each and transfer to a well-floured baking sheet. Brush with milk and dust heavily with more flour and allow to rise for 20 minutes.
- Preheat oven to 200C/400F.
- Bake risen dough in the preheated oven for 10 minutes or until the bottom, when tapped, sounds hollow, but the top of the bread is still soft.
- Option: The dough could be divided into 8 balls of dough instead of 4 to get more of a bun size. This recipe makes 4 breads about 15cm/6″ in diameter.