Whole Wheat Sandwich Thins Recipe # 949

Yield: 16 thins
Prep Time: 30 minutes
Proof Time: 30 minutes
Bake Time: 13 to 15 minutes

This recipe has earned the goodfibes™ seal indicating it is a good source of fiber. With a carbohydrate/fiber ratio of 6 to 1, this recipe is also designated goodfibes+.

3 to 3-1/4 cups whole wheat flour
1/2 cup wheat bran
1 envelope Fleischmann's® RapidRise Yeast
2 tablespoons vital wheat gluten
1 teaspoon salt
1-1/4 cups water
1/4 cup honey
1 tablespoon Mazola® Vegetable Plus! Oil
1 egg

Combine 1-1/2 cups whole wheat flour, wheat bran, undissolved yeast, vital wheat gluten and salt in large mixer bowl. Heat water, honey and oil until very warm (120° to 130°F). Add to flour mixture with egg and beat until well mixed; let rest 5 minutes. Beat in 1 cup whole wheat flour until well mixed. Stir in remaining flour until soft dough forms. Knead on lightly floured surface for 5 to 6 minutes. Cover and let rest 10 minutes.

Cut into 16 equal portions; shape into balls. Roll or pat each dough ball into a 3-1/2 inch circle on a lightly floured surface. Place on greased baking sheets, leaving several inches between each. Prick each sandwich thin multiple times with a fork (to ensure an even rise). Lightly brush with water. Cover and let rise in a warm draft-free place for 30 minutes, until puffy.

Bake in preheated 350°F oven for 13 to 15 minutes until bottoms of sandwich thins are lightly browned. Cool completely. Carefully slice in half and fill with favorite sandwich fixings!

Nutritional Information: Per Serving:
Serving Size: 1 thin; (1/16 of recipe)
Calories 100; Total fat 2 g; Saturated fat 0 g;
Cholesterol 10 mg; Sodium 150 mg; Carbohydrates 19 g;
Dietary fiber 4 g (2.13 g/oz); Sugars 1 g; Protein 5 g





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