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"Plain fresh bread, its crust shatteringly crisp. Sweet cold butter. There is magic in the way they come together in your mouth to make a single perfect bite."--Ruth Reichl

Breads, Whole Wheat Sandwich Thins Recipe

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This recipe for Breads, Whole Wheat Sandwich Thins is from Recipes with Love for Denise and Sean, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 1/2 cups warm water
1/3 cup olive oil
1/3 cup honey
1 egg
2 tsp. salt
3 1/2 to 4 cups whole wheat flour
1 cup all purpose flour
1 Tbsp. yeast
Directions:
Directions:
In Kitchenaid mixer combine water, oil and honey. Add 2 cups whole wheat flour, 1 cup all purpose flour, yeast, and salt. Mix thoroughly. Add 1 1/2 cups whole wheat flour and knead with dough hook for 10 minutes. If dough looks too wet after the first couple of minutes, add another 1/2 cup whole wheat flour. Let rise, covered, in a warm place until dough doubles. Punch down dough. Cut into 24 pieces. Shape into balls and flatten with your fingers until about the size of sandwich thins. Place on parchment lined cookie sheets (or greased) and flatten more. Brush with water and sprinkle a little bit of oats on each roll. Cover with towel and let rise 30 minutes. Using a chopstick or the handle of a wooden spoon, make 6 dimples in each roll. Bake at 375º for 15 to 20 minutes. Let cool. Slice crosswise with a bread knife and freeze in zipper bag. Remove from freezer one at a time to use. You should freeze because these will not last without all the preservatives.
Personal Notes:
Personal Notes:
3 Weight Watchers points plus.

 

 

 

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