For the last few weeks, I’ve been all about using up ingredients I have and saving money. Since my dad is a financial advisor, he is always emphasizing how important it is to save as much as you can. Even if it’s 2 dollars a week on bread.
Why not make my own if I have all the ingredients? The outcome will be healthier and have more flavor. This recipe makes 23 sandwich thins, so they can easily be frozen and used for a few weeks.
Seems like a no brainer right?
I found this recipe here.
You are going to need
1. 1 cup hot water
2. 1 tablespoon packed dark brown sugar
3. 1 tablespoon instant yeast
4. 3/4 cup whole wheat flour
5. 2 tablespoons ground cornmeal
6. 2 tablespoons ground flax seed
7. 2 tablespoons wheat germ
8. 1 1/4 cups lukewarm water
9. 2 cups whole wheat flour
10. 1/4 cup honey
11. 2 1/2 cups unbleached bread flour + extra 1/2 cup if needed
12. 1 1/2 teaspoons salt
13. 2 tbsp ground sunflower seeds
14. 1 egg mixed with 1 tbsp water (egg wash)
15. oats for topping
Start off by mixing together the first 7 ingredients
Allow to sit covered for about 15 minutes.
Add in 8-13 and mix with a kneading hook until no longer tacky.
I took mine out of the bowl and kneaded it by hand at the end just to make sure I got it to the right consistency. This process takes practice and experience, so be patient.
While doing this, add the last 1/2 cup flour if needed.
Allow to sit in a lightly oiled bowl, covered for a few hours.
It should rise substantially during this time.
punch dough down and separate into 23 equal sized balls.
Allow to sit covered for another 15 minutes
Form into the right form and allow to sit again another 15 minutes
Brush with egg wash and top with oats
Bake at 375 about 15 minutes or until lightly browned.
Allow to cool and freeze if desired.