Multigrain Scottish Baps
Multigrain Scottish Baps

Hello everybody, it’s Louise, welcome to our recipe site. Today, I’m gonna show you how to prepare a special dish, multigrain scottish baps. One of my favorites. For mine, I will make it a bit tasty. This will be really delicious.

Multigrain Scottish Baps I happened to taste these bapps at a local boulangerie and couldn't get that taste out of my mind. Hope you guys enjoy these baps as much as I did. Leave a me a note of your experience.

Multigrain Scottish Baps is one of the most popular of current trending foods in the world. It’s appreciated by millions daily. It’s easy, it’s fast, it tastes delicious. They are fine and they look wonderful. Multigrain Scottish Baps is something that I have loved my whole life.

To get started with this recipe, we must first prepare a few components. You can cook multigrain scottish baps using 6 ingredients and 13 steps. Here is how you cook it.

The ingredients needed to make Multigrain Scottish Baps:
  1. Get 2 tsps Instant dry yeast
  2. Prepare 4 - 5 cups Flour
  3. Make ready seeds Omega (I used sesame, flax, fennel, pumpkin and sunflower)
  4. Prepare 1 tsp Salt
  5. Get 2 cups Water (lukewarm)
  6. Get 2 tsps Sugar

It is super easy to make and can be had any time of the day. I just finished a reading novel that is set in the Scottish Highlands. Even though it is a murder mystery, there is a sizable subplot about the authentic baps made by a Polish baker. Some Internet recipes for baps aim for a soft crust; others produce a hard crust.

Instructions to make Multigrain Scottish Baps:
  1. Keep aside 1 cup of flour and butter for kneading later.
  2. Mix all the dry ingredients in 5 cups of flour including the yeast.
  3. Pour in water while continually mixing the dough. You will get a sticky, stodgy dough mix, but do not worry, this will all come together shortly.
  4. Dust your kneading surface with a quarter cup of flour. Add half a cup of the flour to handle and get the dough on to the dusted surface.
  5. Add the remaining quarter cup of flour as needed. Simply push, fold, slap, and roll the dough around, over and over.
  6. Slather your dough with butter and knead for 4 or 5 minutes until you have a silky and elastic dough.
  7. Now flour the bowl you would rest your dough in, also flour the dough very lightly. Cover with a warmed up tea towel and leave it to prove for 45 mins.
  8. Once it’s doubled up in size, knock out the air by bashing or lightly kneading the dough in the same push, fold, slap, and roll style.
  9. Shape and flavor the dough at this point. Whether you’d like to make them into rolls, or a loaf in a tray brushed with butter (this is what gives it that beautiful crust). Brush your bread top with butter as well.
  10. Preheat oven at 220 degrees C for 30 mins. Before baking the bread.
  11. Prove it for another 30 mins to an hour. We are looking at it to be doubled up at this stage. The second proving is quite important as it gives it the air being cooked up in your bread, giving you the light soft texture. Please do not fiddle with it.
  12. Gently place your bread in the oven and set timer to 30 mins. After the first 10 mins, lower the temperature to 200 degrees C.
  13. Once done, tip it out onto a cooling rack and tap the base of the bread to check it is cooked. It should sound hollow. Leave it to cool.

Some are round balls; others are flattened oblongs with a dimple in the center. Hope you guys enjoy these baps as much as I did. Leave a me a note of your experience. Beef and vegetable Korean rice bowl aka bibimbap. Scottish Baps - Soft Morning Bread Rolls Recipe - Food.com.

So that is going to wrap it up with this special food multigrain scottish baps recipe. Thanks so much for reading. I’m sure that you will make this at home. There is gonna be more interesting food in home recipes coming up. Don’t forget to save this page in your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!