Friday, March 2, 2012

Hearty Wheat Sandwich Thins


A few weeks ago I was introduced to Sandwich Thins--a low calorie sandwich bun alternative to bread. I can't bring myself to spend $3.50 on 6 buns, so I went on the hunt to find a recipe. Thank you, internet, once again. And thank you, Foodie Bride
This is a great recipe! It makes 16 thins for about $1.50--and they freeze beautifully, so they'll last as long as I want them to. 

Hearty Wheat Sandwich Thins
recipe adapted from Foodie Bride
Makes 16 sandwich thins 

1-1/4 cups warm water
1/4 cup sugar
2-1/4 tsp yeast
2 cups whole wheat flour
1-1/2 cup all-purpose flour
1/2 cup wheat bran*
2 Tbsp vital wheat gluten*
1 tsp salt
1 egg
2 Tbsp canola oil
2 Tbsp rolled oats

* I didn't have wheat bran, but I did have bran cereal. I used the food processor to finely grind the cereal.
* The Foodie Bride subbed in additional whole wheat flour for the vital wheat gluten and she said it worked. I used vital wheat gluten.

Using the bowl of your stand mixer, stir together water and sugar. Sprinkle the yeast on top and let sit for 10 minutes.

In a separate large bowl, combine dry ingredients (whole wheat flour, all purpose flour, wheat bran, wheat gluten and salt). Add the dry mixture one cup at a time into the liquid ingredients in the bowl of the stand mixer. Add the oil and egg and mix on to low until thoroughly combined.

Cover and let rest 1 hour.

Using the dough hook, sprinkle in additional all purpose flour and knead for 5 minutes or until dough comes together. Generously flour a dry flat surface and transfer the dough. Knead with your hands if necessary.  

Line 2 baking sheets with parchment paper or a silicone baking mat. 

Divide dough into 16 equal portions and roll each section into a ball. Use your palms and flatten the dough ball, working it into a 5 inch round.  The dough should be very thin. Arrange on the baking sheets. 

Brush the tops with water and then sprinkle with rolled oats.

Preheat oven to 350 degrees while you let the buns rest for 30 minutes. Use the narrow end of a chopstick to poke holes in the buns before baking for 12-15 minutes.

Let cool completely before slicing.

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