Whole Wheat Sandwich Thins (with bread machine dough option) Recipe
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
- 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.
- 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.
- 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.
- 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.
- Cut into 16 to 18 equal size portions, about 2 ounces each.
- 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.
- 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.)
- Cool completely on wire rack. Carefully slice bun in half horizontally and fill with favorite sandwich fixings.
Adding to Planner
Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 49g | |
| Recipe makes 18 servings | |
| Calories 108 | |
| Calories from Fat 13 | 12% |
| Total Fat 1.47g | 2% |
| Saturated Fat 0.21g | 1% |
| Trans Fat 0.02g | |
| Cholesterol 10mg | 3% |
| Sodium 145mg | 6% |
| Potassium 115mg | 3% |
| Total Carbs 21.13g | 6% |
| Dietary Fiber 3.3g | 11% |
| Sugars 4.56g | 3% |
| Protein 4.72g | 8% |
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Reviews
April 22, 2015
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!3 replies
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