{"id":1785,"date":"2015-02-16T20:00:51","date_gmt":"2015-02-16T18:00:51","guid":{"rendered":"http:\/\/rosezkitchen.com\/blog\/?p=1785"},"modified":"2020-04-15T14:59:18","modified_gmt":"2020-04-15T12:59:18","slug":"%d7%9c%d7%97%d7%9e%d7%a0%d7%99%d7%95%d7%aa-%d7%a7%d7%9e%d7%97-%d7%9e%d7%9c%d7%90-%d7%9c%d7%9c%d7%90-%d7%92%d7%9c%d7%95%d7%98%d7%9f","status":"publish","type":"post","link":"https:\/\/rosezkitchen.com\/blog\/?p=1785&lang=en","title":{"rendered":"GF “Whole Wheat” Buns"},"content":{"rendered":"

\"2014-11-19<\/a><\/div>\n<\/p>\n

Ingredients<\/h3>\n

160 gr. Tagmish GF flour
\n340 gr. Dark Rich Bread Tami GF flour mix
\n1 flat Tbsp. (10 gr.) dry yeast
\n\u00bd Tbsp. salt
\n\u00bd Tbsp. sugar
\n50 gr. (\u00bc cup) vegetable oil
\n400 ml. (1\u2154 cups) warm water
\nOptional topping: sunflower\/pumpkin seeds (or a combination of both)<\/p>\n

Preparation<\/h3>\n

In your stand-mixer bowl, using a kneading hook, mix both flours with salt, sugar and yeast.
\nAdd the oil and water, and knead on low until combined.
\nChange to high speed and kneed for an additional 5-7 minutes.
\nOil hands and scrape dough from sides onto a ball.
\nCover with a towel and let rise for about \u00be of an hour until almost doubled.
\nDivide into 8 equal parts (approx. 120 gr. each).
\nRoll each part into a thin “sausage” (approx. 12cm long), and place in a baking tray lined with baking paper.
\nCover with a towel and let rise for 30 minutes.
\nPreheat your oven to 200C\/400F.
\nBrush rolls with water and (optionally) sprinkle with sunflower\/pumpkin seeds.
\nScore each twice diagonally in one quick motion, using a sharp unserrated knife (you can also score using scissors, as I have done here).
\nBake for approximately 15 minutes, until bottom is golden-brown.
\nImmediately upon removing from the oven transfer the loaves onto an oven rack for cooling.<\/p>\n

\"2014-11-19<\/a><\/div><\/p>\n
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