Wholemeal Baps

Preparation info

  • Makes


    • Difficulty


Appears in

The Times Calendar Cookbook

By Katie Stewart

Published 1977

  • About

Serve these warm with a cold supper of chicken or ham salad or with hot soup. They are ideal for a packed lunch – fill them with cheese, tomato, egg or salami and lettuce or cucumber.


  • 225 g/8 oz strong plain flour
  • 2 level teaspoons salt


Sift the white flour and salt into a warm mixing basin. Add the wholemeal flour. Blend the fresh yeast with the warm mixed milk and water. If using dried yeast, dissolve the sugar in the hand-hot milk and water and sprinkle in the dried yeast. Set aside in a warm place for 10 minutes or until frothy.

Rub the cooking fat into the mixed flour and stir in the yeast liquid. Mix by hand to a