Wholewheat Baps

675 g/1/2 lb plain wholemeal flour
1 teaspoon sea salt
25 g/1 oz Muscovado sugar
25 g/1 oz fresh yeast
450 ml/3/4 pint lukewarm water
1 tablespoon polyunsaturated vegetable oil

Put the flour, salt and sugar in a warm bowl and mix well. Blend the yeast with a little of the water and leave until frothy. Then stir into the remaining water and add to the dry ingredients with the oil. Mix to a soft dough. Turn out on to a lightly floured surface and knead for 5 minutes until smooth. Place the dough in a warm, greased bowl. Cover and leave in a warm place for about 1 hour instil doubled in size.

Turn out on to the floured surface and knead again for 2 minutes, then divide the dough into 12 pieces and shape into round flat baps. Place the baps on greased, warmed baking sheets and sprinkle with a little wholemeal Hour. Cover with a piece of oiled polythene and leave to rise in a warm place until doubled in size.

Bake in a preheated hot oven (220 °C/425 °F, Gas Mark 7) for 15 Minutes. Remove the baps and wrap them in a clean cloth; this will keep them soft by trapping the steam as they cool.

MAKES 12