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
  • 225 g/8 oz wholemeal flour
  • 25 g/1 oz. fresh yeast or 1 level tablespoon dried yeast and 1 level teaspoon castor sugar
  • a scant 3 dl/½ pint warm mixed milk and water
  • 15 g/½ oz lard or white cooking fat


    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 rough dough, then turn out on to an unfloured working surface and knead thoroughly until the dough is smooth and no longer sticky. Rough the dough up and replace in the basin. Set inside a large polythene bag and leave in a warm place until the dough is double in size.

    Turn the risen dough out on to a floured surface and press all over with the knuckles to knock out the air. Roll out the dough to about 1 cm (½ in) in thickness. Using a floured 7 - cm (3 - in) round cutter, stamp out about twelve circles of dough. Place on a greased baking tray. Cover and leave in a warm place until risen and puffy. Dust with a little wholemeal flour and bake in a hot oven (220°C., 425°F., Gas Mark 7) for about 15 minutes.