This week I took on a popular bread item, the sandwich thin. These “thins” have been a popular item at stores for people looking to cut carbohydrates or reduce their calories. This recipe is made with 100% whole wheat flour and doesn’t have any nasty chemicals like the ones at the store. It’s also a whole lot cheaper to make your own, and with a no knead dough its quick too!
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1 cup warm water
1 container of yogurt ( I used a greek yogurt that was 5.3 ounces)
1 tablespoon yeast
3/4 tablespoon salt ( optional )
2 tablespoons honey
3 cups whole wheat flour
1/4 cup vital wheat gluten
Mix the water, yogurt, yeast, salt and honey in a large tupperware or mixing bowl.
Add the flour and vital wheat gluten and mix until the ingredients are combined.
Let the dough sit on your counter for 2 hours, covered but not airtight
After the 2 hour rest, grease your hands with coconut oil
Lay down some parchment paper.
Measure out 2-2.2 ounce of dough. Measure as many as you need.
Place remaining dough in the refrigerator for use later. Learn more about no knead recipes here.
Form the dough into a ball.
Using a greased large round flat surface, like a large lid 3-4 inches in diameter, press the dough down into a thin round. Do this with all your balls, each one needs to be pressed down 2-3 times to account for it shrinking back up.
Poke the tops of the rounds with a fork.
Rise the flat discs on your parchment for 15-20 min, until puffy.
Bake in a 350 degree oven for 10-11 min.
Cool rounds on a rack, slice them open carefully & enjoy!
Thank you for watching! I hope you enjoyed my simple, no knead, sandwich thins recipe. If you know someone who could benefit from step by step videos on baking with whole grains, please share this episode with them today!