The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Recipe for Multi Grain Deli Flats or Rounds?

missin44's picture
missin44

Recipe for Multi Grain Deli Flats or Rounds?

I'm trying to find a recipe for somthing like Pepperidge Farm Deli Flat. They're round, about the same size as a hamburger bun but flat. Each flat comes in at 100 calories and they are very tasty. I'm hoping someone has a recipe, I would really like to try making these at home.


 


Thanks

clazar123's picture
clazar123

You can search for "thins"-I think you should find some threads, one of them mine.


What I have discovered since that post is that thins can be made from any bread dough.Take about 2-4 ounces of bread dough and make a nice ball. Let it rest for about 5 min and then flatten to the diameter you want and about 1/4 inch or 8 mm thick. Dock generously with a fork all over and let rise for about 20 min. Bake.


I always make about half dozen of these for lunches when I make my weekly whole wheat loaf. Great for any kind of sandwich fixins,delicious and sturdy. The rye  thins are really good,too.

Plott Distribution USA's picture
Plott Distribut...

Can some one recommend a commercial manufacturer of Par Baked / Frozen Wheat Deli Thins (flat) buns with Docker holes. Hopefully on the east coast. Please contact me at plottinc@gmail.com  Thank

JoeV's picture
JoeV

Honey Whole Wheat Sandwich Thins

Makes 12 sandwich thins

From the Kitchen of Joe Valencic

 

Ingredients:

Weight

Ingredient

Baker’s Percentage

10 oz.

Unbleached Bread Flour (Sapphire)

67%

100%

5 oz.

Stone Ground Whole Wheat Flour

33%

.3 oz.

Salt

2%

.15 oz

Instant Yeast

1%

1.05 oz

Honey

7%

1.95 oz.

Milk

13%

.75

Butter

5%

6.30 oz.

Filtered Water

41.9%

25.23 oz.

Totals

169.9%

Directions:

1. Combine milk, water, honey and butter in small saucepan. Heat over low heat and stir until butter melts and honey dissolves. Cool to lukewarm (less than 110 F).

2. In a separate bowl, combine all dry ingredients and thoroughly blend together.

3. Add lukewarm milk mixture and water to flour. Attach bowl and dough hook. Turn to speed 2 and mix 6 minutes.

4. Remove from bowl and knead to shape into a ball, then place dough in a greased bowl, turning to grease top. Cover and let rise in warm place, free from draft, until doubled in bulk, about an hour.

5. Divide 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” disk, taking care to keep even thickness. Let disk rest on surface for 2-3 minutes to retain its shape (they want to shrink), then place on sheet pan lined with parchment paper and dusted with cornmeal. Dock each disk with a dough docker or with a fork, then cover for 20-30 minutes to rise. Pre heat oven to 400F.

6. Brush top of disks with warm milk or egg wash and sprinkle with oatmeal flakes (optional). Bake for 13 minutes until they just start to get golden brown. Remove from pans immediately and cool on wire racks.

7. When disks have cooled completely, slice in half horizontally with a sharp bread knife, place in a bread bag or freezer bag, and put in the freezer to maintain freshness. Will keep well for two weeks in freezer. Thaw for 15 seconds in the microwave.

 

If you want rye thins, just replace the whole wheat flour with rye flour. My wife says therse are better than the Arnold brand, which is because there are no chemical preservatives.

 I just made a dozen each of wheat and rye yesterday. Here they are...