The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Whole Grain Honey Whole Wheat Sandwich Thins

JoeV's picture

Whole Grain Honey Whole Wheat Sandwich Thins

Thin sandwich breads appear to be the rage these days, and my wife is among them. She committed sacrilege by bringing those chemical laden "things" into our kitchen, which prompted me to immediately get creative to outshine the commercial competition (I heard their thins stink when the package is first opened). After some experimentation I got it right, and the wife said mine are actually BETTER TASTING than the store-bought sandwich thins. Here is the formula (sorry, I only work by weight & Baker's Percentages, so you'll have to either buy a scale or figure out what the volume is for each ingredient)...

Multi-Grain Honey Whole Wheat Sandwich Thins
Makes 12-13 sandwich thins
From the Kitchen of Joe Valencic


5 oz. Whole wheat flour
10 oz. White bread flour
.3 oz. Salt
.15 oz. Instant yeast
1.0 oz. 7-Grain or 10-grain hot cereal
.75 oz. Butter
1.05 oz. Honey
1.95 oz. Milk
7.30 oz. Water


1. Combine milk, 6.3 oz. of 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 small bowl combine cereal and 1 oz. of hot water. Mix and set aside to cool, then combine with liquid from step one.
3. In a separate bowl, combine all dry ingredients and thoroughly blend together.
4. Add lukewarm milk mixture and water to flour. Attach bowl and dough hook. Turn to speed 2 and mix 6 minutes.
5. 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.
6. 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 cookie sheets lined with parchment paper and dusted with cornmeal. Dock each disk with a docker or with a fork, then cover for 20-30 minutes to rise.
7. Brush top of disks with warm milk and sprinkle with oatmeal flakes (optional). Bake at 400F degrees for 13 minutes until they just start to get golden brown. Remove from pans immediately and cool on wire racks.
8. 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. Thaw for 15 seconds in the microwave.

gmagmabaking2's picture

I have been looking for the perfect recipe for these puppies... will definitely make them... I am with your wife on liking the thin sandwich breads... sometimes it is hard to cut my sourdough etc thin enough! LOL


dabrownman's picture

for the way we make hamburger buns.  Healthy, with some whole grain, thin and tasty - but i think i use more butter and cream for the milk :-)  We love these sandwich thins!


gmagmabaking2's picture

That is the recipe I saw... I am hoping these will be our bake this next week, before the SP Challah bake... we made bagels this week will post when I get Barb's pictures. 

Happy Baking, DAB