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Ah, carbs. They’re the best, aren’t they? They don’t even need to be combined with carb’s best friend, butter, to be a treat. A hunk of airy-crumbed, chewy-crusted bread with a glass of dry red wine is a pleasure all on its own. A few slivers of cheese balance and enhance the flavors of each, but it isn’t necessary. All I need is the carbs.

Remember when the base of the food pyramid was carbs? Those were the good ol’ days. I’ve reversed my own personal food pyramid to be mostly fruits and vegetables, a goodly amount of protein, and a smattering of carbs (on weekdays; all bets are off on Saturday). A giant Kaiser roll, sadly, is more than a smattering.

Sandwich thins, however, are the perfect compromise between wanting carbs and not wanting to overdo it. But just because there’s less bread per sandwich doesn’t mean the bread can be less good. You still want it to be soft and tender, but also sturdy, and if it could be all that and still be whole grain, that would be no bad thing.

I hear you can buy these in the store or some such thing, but I’m not acquainted with the bread aisle at the grocery store, and anyway, what’s the fun in that? Buying things that we could spend hours of our busy schedules making from scratch is not what this blog is about.

One year ago: Mediterranean Pepper Salad

Two years ago: Lemon Cream Cheese Bars

Three years ago: Salmon Cakes, Flaky Biscuits, Hashed Brussels Sprouts

Printer Friendly Recipe

Sandwich Thins (adapted from food.com via Confections of a Foodie Bride)

Makes 16

I meant to follow the directions when I made this, but I didn’t actually read them before starting. So I mixed it like a regular bread dough, and it worked just fine.

I doubt wheat bran and vital wheat gluten are crucial to this recipe. If you don’t have vital wheat gluten, just use more white flour (or better yet, substitute bread flour, if you have it, for the all-purpose flour). If you don’t have wheat bran, substitute more whole wheat flour. Bread is forgiving.

1 egg

1¼ cups warm water

2 tablespoons olive oil

2 cups (10 ounces) whole wheat flour

1 cup (4.8 ounces) all-purpose flour

½ cup wheat bran

2 tablespoons vital wheat gluten

2 teaspoons instant yeast

¼ cup (1.75 ounces) sugar

1 teaspoons salt

2 tablespoons rolled oats

1. Stand mixer: 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, gluten, 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 or water to get the correct consistency – soft but not sticky.

By hand: In a large measuring cup, lightly beat the egg; whisk in the water and oil. Mix the flours, bran, gluten, yeast, sugar, and salt in a large bowl. Make a well in the middle of the dry ingredients and pour in the liquid ingredients. Stir the mixture until the dough comes together. Transfer the dough to a floured board or countertop and knead, incorporating as little flour as possible, for about 10 minutes, until the dough is elastic and supple. You may need to add a little more 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 1½ hours.

3. Line 2 baking sheets with parchment paper or silicone mats. 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 and let rise until slightly risen, about 45 minutes.

4. Preheat the oven to 350 degrees. Use the blunt end of a wooden skewer to poke 9 holes in each roll. Bake 12-15 minutes, until puffed and dry on top. Cool completely before slicing.