Homemade Wholemeal Floury Baps (Bread Maker Recipe)

The aroma of freshly baked bread has always been a siren song to me. Even now, years into my career, the memory of my grandmother’s kitchen, filled with the warmth and scent of rising dough, remains one of my most cherished culinary inspirations. One Saturday, she let me help her shape the rolls for the week, and I’ll never forget the feeling of the soft dough in my hands as I carefully tried to copy her technique. The result was a wonky looking bread roll, but the taste was exactly as her’s was, pure joy. This wholemeal bap recipe, adapted for the convenience of a bread maker, brings back that same nostalgic warmth and deliciousness.

Recipe Overview

• Prep Time: 30 minutes (includes shaping and rising)
• Cook Time: 18 minutes
• Total Time: 2 hours 48 minutes (includes bread maker cycle)
• Servings: 8
• Yield: 8 baps
• Dietary Type: Vegetarian

Ingredients

• 50 g melted butter or margarine
• 260 ml warm water
• 1 teaspoon sugar
• 1 teaspoon salt
• 225 g wholemeal bread flour
• 50 g plain white flour
• 175 g strong white bread flour
• 1 ½ teaspoons yeast
• 4 teaspoons wheat gluten (optional)

Equipment Needed

• Bread maker
• Baking sheet
• Measuring cups and spoons
• Cling film
• Floured surface
• Oven

Instructions

1. Add all the ingredients to your bread maker in the order recommended by the manufacturer. This is crucial, as the order can significantly impact the dough’s consistency and rise. For example, with my Cookwork bread maker, I add liquids first, followed by dry ingredients, with the yeast added last.
2. Select the dough setting on your bread maker. This setting will mix and knead the dough, as well as provide a first rise. Let the cycle complete. The whole process, depending on the bread maker model and setting can take up to 2 hours.
3. Once the dough cycle is finished, remove the dough from the bread maker. Gently knock back the dough on a lightly floured surface. This releases any excess air and helps to even out the texture.
4. Divide the dough into 8 equal pieces. A kitchen scale can be helpful for ensuring uniformity, but it’s not essential.
5. To shape the baps, work with one piece of dough at a time on a floured surface. Gently pull the outer edges of the dough towards the centre, rotating the dough as you go. This creates tension on the surface, resulting in a smooth, round shape. Continue until each piece is formed into a round bap shape.
6. Generously dust each bap with flour all over. This prevents sticking and contributes to the characteristic floury appearance of the baps.
7. Place the shaped baps on a floured baking sheet, leaving some space between each one to allow for expansion during the second rise.
8. Dust the tops of the baps again with flour, and then cover them loosely with lightly oiled cling film. The oil prevents the cling film from sticking to the dough as it rises.
9. Place the baking sheet in a warm place and let the baps rise for 30 minutes. A slightly warm oven (turned off) or a sunny windowsill can work well. This second rise allows the baps to become light and airy.
10. Preheat your oven to 200°C (180°C fan/Gas Mark 6).
11. Gently remove the cling film from the baps. If the cling film sticks, carefully peel it away to avoid deflating the dough.
12. Dust the baps once more with flour – this is especially important for achieving that desired floury crust and preventing burning. Don’t be afraid to be generous with the flour at this stage.
13. Bake in the preheated oven for 18 minutes, or until golden brown. Keep a close eye on them during the last few minutes to prevent over-browning.
14. Remove the baps from the oven and transfer them to a wire rack to cool completely. Cooling on a wire rack prevents the bottoms from becoming soggy.

Expert Tips & Tricks

• For an even richer flavor, try using a combination of melted butter and olive oil. The olive oil adds a subtle fruitiness that complements the wholemeal flour beautifully.
• If you want a slightly sweeter bap, you can increase the amount of sugar to 2 teaspoons. A touch of honey or maple syrup would also work well.
• To get a deeper golden-brown crust, brush the baps with a mixture of milk or egg wash before baking. This also adds a slight sheen.
• If your oven tends to brown baked goods unevenly, rotate the baking sheet halfway through the baking time.
• For a slightly chewier texture, try adding a tablespoon of vital wheat gluten in addition to the 4 teaspoons already listed.
• If you find the dough is too sticky to handle, add a little more flour, one tablespoon at a time, until it becomes manageable.

Serving & Storage Suggestions

These wholemeal floury baps are incredibly versatile. Serve them warm with butter and your favorite jam for breakfast. They are also fantastic for sandwiches, burgers, or alongside a hearty bowl of soup.

To store, let the baps cool completely before placing them in an airtight container or freezer bag. At room temperature, they will stay fresh for 1-2 days. In the refrigerator, they will last for up to 4 days. For longer storage, freeze the baps for up to 3 months.

To reheat, wrap the baps in foil and warm them in a preheated oven at 180°C (350°F) for about 10 minutes, or until heated through. You can also reheat them in a microwave, but be careful not to overcook them, or they will become tough.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	279.4 kcal	N/A
Calories from Fat	51 g	18%
Total Fat	5.7 g	8%
Saturated Fat	3.3 g	16%
Cholesterol	13.4 mg	4%
Sodium	337.7 mg	14%
Total Carbohydrate	49.1 g	16%
Dietary Fiber	1.9 g	7%
Sugars	0.7 g	2%
Protein	6.9 g	13%

Note: Nutritional information is an estimate and may vary based on specific ingredients and preparation methods.

Variations & Substitutions

• Spelt Flour: Substitute some or all of the wholemeal flour with spelt flour for a slightly nuttier flavor.
• Seeds: Add a tablespoon or two of mixed seeds (such as sesame, poppy, or sunflower seeds) to the dough for added texture and nutritional value.
• Herbs: Incorporate fresh or dried herbs, such as rosemary, thyme, or oregano, for a savory twist.
• Cheese: Add grated cheddar or parmesan cheese to the dough for cheesy baps.
• Sweet Baps: For sweet baps, add a handful of raisins or currants to the dough, and sprinkle with cinnamon sugar before baking.

FAQs (Frequently Asked Questions)

Q: Why do I need to add the ingredients in a specific order to the bread maker?
A: The order of ingredients is crucial for proper mixing and yeast activation. Typically, liquids go first, followed by dry ingredients, with yeast added last to prevent premature activation.

Q: Can I make these baps without a bread maker?
A: Yes, you can. Mix and knead the dough by hand or with a stand mixer, then let it rise in a warm place before shaping and baking.

Q: My baps are coming out flat. What am I doing wrong?
A: This could be due to several factors, including using old yeast, not kneading the dough enough, or not allowing it to rise properly. Ensure your yeast is fresh, knead the dough thoroughly, and provide a warm environment for rising.

Q: Can I freeze the dough instead of baking the baps immediately?
A: Yes, you can freeze the dough after the first rise. Thaw it completely in the refrigerator before shaping and baking.

Q: How do I prevent the baps from burning on the bottom?
A: Place a baking sheet on the rack below the baking baps to help deflect heat from the bottom of the oven.

Final Thoughts

I sincerely hope you give these wholemeal floury baps a try! The comforting aroma that fills your kitchen as they bake is a reward in itself. Don’t be afraid to experiment with different flours, seeds, or herbs to create your own signature bap. I’m confident that you’ll find this recipe to be a delightful and satisfying addition to your baking repertoire. Feel free to let me know how yours turn out! Perhaps serve them with a delicious, homemade tomato soup for the perfect, cosy meal.