Whole Wheat Sandwich Thins

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This recipe can help you introduce more whole grains to your meal!
16 sandwich thins
3 to 3-1/4 cups whole wheat flour
1/2 cup wheat bran
1 envelope Fleischmann's® Quick Rise Yeast
2 tablespoons vital wheat gluten
1 teaspoon salt
1-1/4 cups water
1/4 cup honey
1 tablespoon Mazola® Corn, Canola OR Vegetable Oil
1 egg
Associated Recipes:

Combine 1-1/2 cups whole wheat flour, wheat bran, undissolved yeast, vital wheat gluten and salt in large mixer bowl. Heat water, honey and oil until very warm (120° to 130°F). Add to flour mixture with egg and beat until well mixed; let rest 5 minutes. Beat in 1 cup whole wheat flour until well mixed. Stir in remaining flour until soft dough forms. Knead on lightly floured surface for 5 to 6 minutes. Cover and let rest 10 minutes.

Cut into 16 equal portions; shape into balls. Roll or pat each dough ball into a 3-1/2 inch circle on a lightly floured surface. Place on greased baking sheets, leaving several inches between each. Prick each sandwich thin multiple times with a fork (to ensure an even rise). Lightly brush with water. Cover and let rise in a warm draft-free place for 30 minutes, until puffy.

Bake in preheated 350°F oven for 13 to 15 minutes until bottoms of sandwich thins are lightly browned. Cool completely. Carefully slice in half and fill with favorite sandwich fixings!


Total Time
Rise Time 30 minutes
Bake Time 13 to 15 minutes
Nutritional Facts
Total Fat grams 2.00
Saturated Fat grams 0.00
Cholesterol milligrams 10.00
Sodium milligrams 150.00
Total Carbohydrates grams 23.00
Sugar grams 5.00
Dietary Fiber grams 4.00
Protein grams 5.00
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