Orowheat Sandwich Thins
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...