Whole Wheat Sandwich Thins

This recipe can help you introduce more whole grains to your meal!

Details

Difficulty

Moderate

Yield

16 sandwich thins

Prep Time

30 minutes

Rise Time

30 minutes

Bake Time

13 to 15 minutes

Ingredients


  • 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® Corn Oil
  • 1 egg

Directions


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!