Ingredients
160 gr. Tagmish GF flour
340 gr. Dark Rich Bread Tami GF flour mix
1 flat Tbsp. (10 gr.) dry yeast
½ Tbsp. salt
½ Tbsp. sugar
50 gr. (¼ cup) vegetable oil
400 ml. (1⅔ cups) warm water
Optional topping: sunflower/pumpkin seeds (or a combination of both)
Preparation
In your stand-mixer bowl, using a kneading hook, mix both flours with salt, sugar and yeast.
Add the oil and water, and knead on low until combined.
Change to high speed and kneed for an additional 5-7 minutes.
Oil hands and scrape dough from sides onto a ball.
Cover with a towel and let rise for about ¾ of an hour until almost doubled.
Divide into 8 equal parts (approx. 120 gr. each).
Roll each part into a thin “sausage” (approx. 12cm long), and place in a baking tray lined with baking paper.
Cover with a towel and let rise for 30 minutes.
Preheat your oven to 200C/400F.
Brush rolls with water and (optionally) sprinkle with sunflower/pumpkin seeds.
Score each twice diagonally in one quick motion, using a sharp unserrated knife (you can also score using scissors, as I have done here).
Bake for approximately 15 minutes, until bottom is golden-brown.
Immediately upon removing from the oven transfer the loaves onto an oven rack for cooling.
