Has anyone tried to bake the Sandwich Thins yet? I saw there was a post but no one had tried it yet. I think I will attempt them with the sandwich bread recipe in Healthy Bread in 15 minutes.

Just wanting some feedback before trying; otherwise, I'll let you know how it turns out.

Sacrilege, I know, but...  I love the idea of these, because of the low carb count and the fact that they are sturdy enough (but not tough or hard) to hold even sloppy Joes.  However, if you have ever tasted them, you know they taste like chemicals, compared to homemade breads.

I would like to make these, but don't have the foggiest idea where to start.  I know they are docked, at some point before baking, but would you do that before a final rise or after?  Would you roll out the dough and cut?  What type of a whole wheat or whole grain recipe would you use to make sure they hold up? 

Where to start...