Thursday, November 4, 2010
Homemade Sandwich Thins-shared from From Apples to Zucchini
1 1/4 cup warm water(110-115)
2 tbsp sugar
2 1/4 tsp yeast
2 cups whole wheat flour
1 1/2 cups flour
1/2 cup wheat germ
2 tbsp vital wheat gluten
1 tsp salt
2 tbsp olive oil
2 tbsp rolled oats
Combine water and sugar, stir. Sprinkle yeast over top and let sit for 10 mins.
Mix together dry ingredients and divide in half. Add one half to the yeast mixture(and save the other half for later). Add in oil and egg. Mix until throughly combined.(I used the bread hook on the kitchen aid mixer.) Cover and let rise for 1 hour.
Add the remaining ingredients and knead with bread hook for 5 mins. This will be a sticky dough. Divide dough into 16 equal pieces. Roll each portion into a ball and flatten in your hand. Place on greased(or parchment lined cookie sheet) and press outwards until a 5 inch circle is achieved.
Brush tops of rolls with water and sprinkle with oats. Let rise for 30 mins and "dock"(press finger tips into dough to make indentations). Place in 350 degree oven for 12-15 mins.
Let cool completely before cutting.
**At first the technique of making these rolls seemed odd to me, but I went with the directions exact. It worked out perfectly!! Although I think I forgot the salt in them, but they were still pretty tasty. A loved them. I cut them in half and froze most of them so they wouldn't go bad before we had a chance to eat them.