Homemade Sandwich Thins

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.  

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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.  

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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.

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punch dough down and separate into 23 equal sized balls. 

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Allow to sit covered for another 15 minutes

Form into the right form and allow to sit again another 15 minutes

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Brush with egg wash and top with oats

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Bake at 375 about 15 minutes or until lightly browned.

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Allow to cool and freeze if desired. 

 

 

 

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