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Whole Wheat Sandwich Thins

This recipe can help you introduce more wholegrains to your meal!

Whole Wheat Sandwich Thins

Whole Wheat Sandwich Thins

Yield

16 sandwich thins

Prep Time

0:30

Bake Time

13 to 15 minutes

Rise Time

30 minutes

Yield

16 sandwich thins

Prep Time

0:30

Bake Time

13 to 15 minutes

Rise Time

30 minutes

  • Yield

    16 sandwich thins

  • Prep Time

    0:30

  • Bake Time

    13 to 15 minutes

  • Rise Time

    30 minutes

ingredients

  • 3 to 3-1/4 cups whole wheat flour
  • 1/2 cup wheat bran
  • 1 envelope Fleischmann’s® RapidRise® Instant Yeast
  • 2 tablespoons vital wheat gluten
  • 1 teaspoon salt
  • 1-1/4 cups water
  • 1/4 cup honey
  • 1 tablespoon corn oil
  • 1 egg

DIRECTIONS

  1. 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.
  2. 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.
  3. 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!
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Whole Wheat Sandwich Thins

  • Yield: 16 sandwich thins
  • Prep Time: 0:30
  • Bake Time: 13 to 15 minutes
  • Rise Time: 30 minutes

Ingredients

  • 3 to 3-1/4 cups whole wheat flour
  • 1/2 cup wheat bran
  • 1 envelope Fleischmann’s® RapidRise® Instant Yeast
  • 2 tablespoons vital wheat gluten
  • 1 teaspoon salt
  • 1-1/4 cups water
  • 1/4 cup honey
  • 1 tablespoon 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!