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  • Whole Wheat Sandwich Thins (with bread machine dough option)

    2 votes
    Whole Wheat Sandwich Thins (with bread machine dough option)
    Prep: 20 min Cook: 13 min Servings: 18
    by Salad Foodie
    391 recipes
    >
    Whole wheat, bran and honey - a perfect threesome! Regular hamburger buns and even bread slices at times have too much bread volume for me, so I often turn to commercial sandwich thins. When I tried this recipe from breadworld.com it enabled me to have fresh whole grain sandwich thins on hand and the extra in the freezer. Perfect! (Note: I used my bread machine on the dough setting to save energy and mess in mixing, kneading and proofing. See notations for bread machine below. Otherwise, just follow the conventional yeast dough method instructions below.)

    Ingredients

    • 3 to 3 1/4 cups whole wheat flour, divided
    • 1/2 cup wheat bran (I pulsed AllBran in a food processor for this)
    • 1 envelope Fleischmann's RapidRise Yeast (about 2 scant teaspoons)
    • 2 tablespoons vital wheat gluten
    • 1 teaspoon salt
    • 1 1/4 cups warm water
    • 1/4 cup honey
    • 1 tablespoon vegetable oil
    • 1 egg, beaten

    Directions

    1. FOR BREAD MACHINE DOUGH METHOD: Reserve 1/4 cup of the whole wheat flour; set aside. Place remaining ingredients in dough canister according to machine manual. Select Dough setting for 2 pound size. Press Start. As machine mixes and begins kneading, if dough is very sticky add as little as required of the reserved 1/4 cup flour. At end of dough cycle (mine took 1.25 hours) punch dough down and continue with Step 5 below.
    2. FOR CONVENTIONAL YEAST DOUGH METHOD: Combine thoroughly in large mixing bowl 1 1/2 cups of the whole wheat flour, wheat bran, undissolved yeast, vital wheat gluten, and salt.
    3. Heat water, honey and oil until very warm (120 to 130 degrees F.). Add to flour mixture with the egg and beat until well mixed; let rest 5 minutes.
    4. Beat in 1 cup wheat flour until well mixed. Stir in just enough of the remaining 3/4 cup flour until soft dough forms (it will be lightly sticky on surface.) Knead on lightly floured surface for 5 to 6 minutes. Cover and rest dough 10 minutes.
    5. Cut into 16 to 18 equal size portions, about 2 ounces each.
    6. Roll or pat each dough ball into a 3 1/2-inch circle on lightly floured surface. Place on greased baking sheets, leaving 1 inch space between each. Prick each bun multiple times with a fork (to ensure even rise.) Lightly brush with water. Cover and let rise in warm draft-free place for 30 minutes until puffy.
    7. Bake in preheated 350 degrees F. oven for 13-15 minutes until bottom of buns are lightly browned (don't go by the top coloring, go by the bottom.)
    8. Cool completely on wire rack. Carefully slice bun in half horizontally and fill with favorite sandwich fixings.

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    Reviews

    • Denise Sherin
      Denise Sherin
      I can't wait to try this recipe. I will follow the conventional method. My son likes the sandwich rounds for school lunch. They are pretty expensive so I can't wait to see if he likes these, they look so yummy! Thanks for sharing!
      • Salad Foodie
        Salad Foodie
        Thanks Denise for your comments. I could not believe the difference myself in store-bought vs. homemade sandwich thins. I dream of what new fillings to try next! I have given so many away, it's time to make a fresh new batch!
        • Denise Sherin
          Denise Sherin
          Haha I do that too, I wind up giving so much away. But it's nice when others can enjoy it too. I'm hoping to make them very soon, I need the vital wheat gluten, my grocery store doesn't have it so I have to get to Wegmans. My son is very excited that we are going to try making our own. I will let you know how it turns out. Thanks again!
          • Salad Foodie
            Salad Foodie
            If you'd like to get just a little vital gluten instead of having to buy a whole box of it, try grocers that carry flours in bulk bins. Whole Foods, Winco and natural food stores usually carry it next to the flour. I use it often because I use whole wheat flour a lot in baking breads and it's needed for holding the structure during the rising period. Good luck!

      Comments

      • ShaleeDP
        ShaleeDP
        This looks good

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