Sundried tomato soda bread baps

30-60 minutes 6 servings 600 kcal or less al fresco bbq bread buns garden party homebaked homemade lets eat outdoors make ahead picnic rolls summer weekend

N/A

Source

Ingredients

250g plain white flour , plus extra for dusting

250g seed & grain bread flour

100g porridge oat

1 tsp bicarbonate of soda

1 tsp dried thyme

25g butter

85g sundried tomato (from a jar), roughly chopped

475ml buttermilk

Method

Heat oven to 200C/180C fan/gas 6 and dust a baking tray with flour. Mix the flours, oats, bicarbonate of soda, 1 tsp salt and thyme in a bowl, then rub in the butter.

Add the tomatoes, pour in the buttermilk and mix quickly with the blade of a knife to make a wet dough. Tip onto a floured work surface, then cut evenly into 6 and, with floured hands, shape to make rounds. Handle the dough as little as possible – not just because it is sticky, but to make sure the texture stays light. Arrange, spaced apart, on the baking tray and mark a cross in the tops with a floured knife.

Bake for 20-25 mins until the bases of the baps are pale golden and sound hollow when tapped. Cover with a tea towel and leave to cool. To freeze, pack the cooled baps into a rigid container. Thaw at room temperature for 3 hrs.