Lightly oil a
large baking sheet. Put the malted flour, salt and
yeast in a mixing bowl and make a well in the
centre. Dissolve the malt extract in the water and
add it to the well. Gradually incorporate the flour
and mix to a soft dough.
Turn the
dough on to a floured surface and knead for 5
minutes until smooth and elastic. Divide it into
eight pieces. Shape into balls and flatten with
the palm of your hand to make 10cm/4in rounds.
Place the rounds
on the prepared baking sheet, cover loosely with a
large plastic bag (ballooning it to trap the air
inside), and leave in a warm place until the baps
have doubled in size. Preheat the oven to
220'C/425"F/Gas 7.
Brush the baps
with water, sprinkle with the oats and bake for
20-25 minutes or until they sound hollow when tapped
underneath. Cool on a wire rack.
Low Fat Desserts
Recipes - Granary Baps Recipe
