Bap (Scottish Soft Buns/Bread)

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
  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. Preheat oven to 200C/400F.
  6. 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.
  7. 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.