JOEV'S MULTI-GRAIN HONEY WHOLE WHEAT SANDWICH THINS
Our very talented Chef #1244526 created this recipe (a modification of another of Joe's recipes) to substitute for the commercial products. I am posting it with his permission. Joe says that the trick is to let the dough rest after rolling it out so it does not shrink in size, and then to dock it with either a pizza docker or a fork. The same technique can be used with any bread dough to create these popular thins. Please note that the software rounds certain quantities, so I listed Joe's very precise measurements immediately after certain ingredients.
Provided by duonyte
Categories Yeast Breads
Time 2h30m
Yield 12-13 sandwich thins
Number Of Ingredients 12
Steps:
- Combine the milk, butter, honey and 5.8 oz water in a small saucepan. Heat over low heat and stir until the butter melts and the honey dissolves. Remove and cool to lukewarm (under 110 deg F).
- In a small bowl, combine the cereal and 1/2 oz of the hot water. Mix and set aside to cool, then combine with the liquid from Step 1.
- Combine the dry ingredients in a mixer bowl, stirring thoroughly.
- Add the wet ingredients to the dry.
- Using a dough hook, combine on a low speed (speed 2) and mix for 6 minutes. If the dough seems sticky, add flour until the dough releases from the bottom of the bowl.
- Remove the dough from the bowl and knead to shape in into a ball, then place the dough in a greased bowl, turning to grease the top. Cover and let rise in a warm place, free from draft, until doubled in bulk about an hour.
- Divide the dough into 2 oz portions, shape into balls and let rest covered for 5 minutes.
- With a rolling pin, roll out each ball into a 5 in disk, taking care to keep an even thickness. Let the disks rest on the work surface for 2 to 3 minutes, to help them retain their shape (they will want to shrink).
- Place on baking sheets lined with parchment paper and dusted with cornmeal.
- Dock each disk with a docker or with a fork, then cover and let rise for 20 to 30 minutes. Preheat oven to 400 deg F.
- Brush top of disks with warm milk and sprinkle with oatmeal flakes.
- Bake for 13 minutes or until they just start to get golden brown. Remove from pans immediately and cool on wire racks.
- When the disks have cooled completely, slice in half horizontally with a sharp bread knife. Place in a bread bag or freezer bag and freeze to maintain freshness. Thaw for 15 seconds in the microwave.
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Sara Kinney
[email protected]I'm going to make these thins for my next party. They look like they would be a big hit.
Vanessa Soto
[email protected]This recipe looks delicious. I can't wait to try it.
Oppo vio
[email protected]I'm not sure if I'll like these thins. I'm not a big fan of whole wheat bread.
Kumar Dileesh
[email protected]I'm looking forward to trying this recipe. It looks easy to follow and the ingredients are easy to find.
Bubba Whittington
[email protected]These thins are a bit pricey to make, but they're definitely worth it. They're so delicious and healthy.
Nrrmal
[email protected]I found that the dough was a bit too sticky. I had to add extra flour to get it to the right consistency.
Amy L.
[email protected]I'm not sure what I did wrong, but my thins turned out dry and crumbly. I followed the recipe exactly, so I'm not sure what happened.
Halal Afghan
[email protected]These thins are a bit more time-consuming to make than regular sandwiches, but they're definitely worth the effort. They're so much more flavorful and satisfying.
The Mackneys
[email protected]I'm so glad I found this recipe. It's a great way to use up leftover bread and it's a delicious and healthy snack.
Sonu Thakur
[email protected]I've made these thins several times now and they're always a hit. My family loves them and they're always asking me to make them again.
Muhammad Tehseen
[email protected]These thins are perfect for sandwiches, but they're also great for snacks. I like to spread them with cream cheese and jelly.
Arif Swati
[email protected]I'm not a huge fan of whole wheat bread, but these thins were actually really good. The honey and the multi-grain flour gave them a really nice flavor.
David Murphy
[email protected]I was surprised at how well these thins held up. I thought they would be too delicate, but they were actually quite sturdy.
Tarek Bin
[email protected]These sandwich thins are a great way to use up leftover bread. I always have a few slices of bread that are about to go stale, so I make these thins and they're always a hit.
Liana Tabatadze
[email protected]I love the simplicity of this recipe. It's easy to follow and the ingredients are easy to find.
Mekdes Worku
[email protected]These sandwich thins turned out amazing! They're soft and fluffy, with a slightly sweet flavor from the honey and whole wheat. I used them for sandwiches and they held up perfectly.