BREAD THINS RECIPES

Steps:

• In a bowl sprinkle the sugar over the warm water, then do the same with the yeast. Add the egg and oil and combine. In a separate container, use a fork or a whisk to stir together the flour, bran, wheat gluten, and salt. Add 1/2 of this mixture to the wet ingredients and blend. This is the sponge.
• Let rise 30 - 45 minutes.
• Add rest of flour mixture and knead for about 5 minutes. I use my stand mixer with the dough attachment. This dough will be sticky.
• Spray 2 cookie sheets with cooking spray. Divide dough into 16 equal portions. This is a wet dough so instead of adding any additional flour, I weigh the dough on a food scale and divide it by 16. Then I weigh out each portion and put 8 on each cookie sheet. Don't worry about how it looks now.
• Take a 4" biscuit cutter and place it over one of the dough portions. If you wet the inside of the cutter as well as your fingers you can spread the dough into a perfect circle by using your fingers to flatten it to the inside edge of the biscuit cutter. (These will be very thin but they will rise). Remove the cutter, re-wet the inside and use it to do the same thing to the remaining 15 buns.
• Preheat oven to 350 degrees. Let the buns rise until double in bulk, about 30-45 minutes.
• Bake in a preheated 350 degree oven 12-15 minutes until golden brown. Don't overbake. Cool the buns and then cut them in half for sandwich buns.
• Edit Note: Since I first started making these I've made 2 changes. One is that I make them in muffin top pans sprayed with Pam. No cutting involved.
• The other thing is that I use oat fiber instead of the wheat bran. I ordered oat fiber online. It is NOT the same as oat bran and is in many things these days, so I decided to try it instead of wheat bran. It is very high fiber, few calories, and pleasant tasting. Just use in moderation. In this recipe I use only 1/4 cup. It is 5 calories and 26 grams of fiber for the 1/4 cup. Also, it is more mild tasting than the wheat bran.
• Each bun has 108 Calories; 1g Fat; 5g Protein; 20g Carbohydrate; 4g Dietary Fiber; 13mg Cholesterol; 124mg Sodium.

Steps:

• FOR BREAD MACHINE DOUGH METHOD: Reserve 1/4 cup of the whole wheat flour; set aside. Place remaining ingredients in dough canister according to machine manual. Select Dough setting for 2 pound size. Press Start. As machine mixes and begins kneading, if dough is very sticky add as little as required of the reserved 1/4 cup flour. At end of dough cycle (mine took 1.25 hours) punch dough down and continue with Step 5 below. FOR CONVENTIONAL YEAST DOUGH METHOD: Combine thoroughly in large mixing bowl 1 1/2 cups of the whole wheat flour, wheat bran, undissolved yeast, vital wheat gluten, and salt. Heat water, honey and oil until very warm (120 to 130 degrees F.). Add to flour mixture with the egg and beat until well mixed; let rest 5 minutes. Beat in 1 cup wheat flour until well mixed. Stir in just enough of the remaining 3/4 cup flour until soft dough forms (it will be lightly sticky on surface.) Knead on lightly floured surface for 5 to 6 minutes. Cover and rest dough 10 minutes. Cut into 16 to 18 equal size portions, about 2 ounces each. Roll or pat each dough ball into a 3 1/2-inch circle on lightly floured surface. Place on greased baking sheets, leaving 1 inch space between each. Prick each bun multiple times with a fork (to ensure even rise.) Lightly brush with water. Cover and let rise in warm draft-free place for 30 minutes until puffy. Bake in preheated 350 degrees F. oven for 13-15 minutes until bottom of buns are lightly browned (don't go by the top coloring, go by the bottom.) Cool completely on wire rack. Carefully slice bun in half horizontally and fill with favorite sandwich fixings.