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Whole Wheat Sandwich Thins

  • Intermediate
  • 16 sandwich thins
  • 1 hr 35 min
Baking Success Or Baking Mess


3 to 3-1/4 cups whole wheat flour
1/2 cup wheat bran
1 envelope Fleischmann's® Quick Rise Yeast
2 tablespoons vital wheat gluten
1 teaspoon salt
1-1/4 cups water
1/4 cup honey
1 tablespoon Mazola® Corn Oil
1 egg


Combine 1-1/2 cups whole wheat flour, wheat bran, undissolved yeast, vital wheat gluten and salt in large mixer bowl. Heat water, honey and oil until very warm (120° to 130°F). Add to flour mixture with egg and beat until well mixed; let rest 5 minutes. Beat in 1 cup whole wheat flour until well mixed. Stir in remaining flour until soft dough forms. Knead on lightly floured surface for 5 to 6 minutes. Cover and let rest 10 minutes.

Cut into 16 equal portions; shape into balls. Roll or pat each dough ball into a 3-1/2 inch circle on a lightly floured surface. Place on greased baking sheets, leaving several inches between each. Prick each sandwich thin multiple times with a fork (to ensure an even rise). Lightly brush with water. Cover and let rise in a warm draft-free place for 30 minutes, until puffy.

Bake in preheated 350°F oven for 13 to 15 minutes until bottoms of sandwich thins are lightly browned. Cool completely. Carefully slice in half and fill with favorite sandwich fixings!

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