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sandwich thins

March 29, 2011

Have you seen those deli flat/sandwich things? I’m pretty sure they’re sold in most grocery stores now, and they’re packaged like English muffins. I’m not a huge fan of them—they’re a little too flabby to hold up to the ginormous amounts of cheese I require on my sandwiches.

However, they’re Chris’s mom’s go-to bread, so when a recipe showed up on my blog feed a week before her birthday, I knew what her present was going to be.

And they were actually a lot of fun to make, between using a couple weird ingredients (although it was not particularly fun to have to trek out to Whole Foods to get those ingredients) and poking holes and watching the suckers puff up from flat pancakes to, well, something that could conceivably be sliced in half and filled with cheese.

The end results were pretty accurate, too, and similar to the packaged things, but slightly tastier and without any ingredients more random than wheat bran (although I didn’t manage to get a picture of said results…bad blogger!). If you’re into these sorts of things, I bet they’d do a good job in the freezer, too, and 16 sandwiches can go a long way in the work week…

Sandwich Thins
1 egg
1 1/4 cups warm water
2 tablespoons olive oil
2 cups (10 oz.) whole wheat flour
1 cup bread flour
1/2 cup wheat bran [I actually used oat bran, because it was the only bran Whole Foods carried and ain’t no way I was going more exotic than that…it seemed to turn out fine!]
2 teaspoons instant yeast
1/4 cup (1.75 oz.) sugar
1 teaspoon salt
2 tablespoons rolled oats

1. In a large measuring cup, lightly beat the egg; whisk in the water and oil. In the bowl of a stand mixer fitted with the dough hook, mix the flours, bran, yeast, sugar, and salt. With the mixer on low speed, gradually add the liquid ingredients. Continue mixing on medium-low until the dough is elastic and supple, about 8 minutes. You may need to add a little more flour [I added quite a bit more wheat flour, I think because the original recipe called for 2 tablespoons of wheat gluten and plain, rather than bread, flour] or water to get the correct consistency—soft but not sticky.
2. Transfer the dough to an oiled bowl and cover with plastic wrap or a damp dishtowel. Set the dough aside to rise until it has doubled in volume, about 1 1/2 hours.
3. Line 2 baking sheets with parchment paper or silicone mats [or well-greased waxed paper…I really need to invest in some more parchment]. Divide the dough into 16 equal portions. Roll each portion into a ball, then flatten it between your palms. Place it on the baking sheet and press down, working the dough into a thin 5-inch round. Brush the tops with water; sprinkle with rolled oats. Cover with damp kitchen towels [or plastic wrap] and let rise until slightly risen, about 45 minutes.
4. Preheat the oven to 350 degrees. Use the blunt end of a wooden skewer [or a chopstick] to poke 9 holes in each roll. Bake 12-15 minutes, until puffed and dry on top. Cool completely before slicing.

Source: The Way the Cookie Crumbles

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