HOMEMADE WHOLE WHEAT SANDWICH THINS - FORKS OVER K…
For delicious burgers and sandwiches, it’s crucial to find the perfect ratio of fillings to bread. These homemade whole wheat buns are tender and tasty without being too heavy. Ideal bookends for savory veggie burgers, no-tuna salad sandwiches, or any of our other vegan sandwich recipes, you’ll want to keep a fresh batch of these on hand for easy weekday lunches. For easy freezing, cut several pieces of parchment or waxed paper the size of a slice of bread. Place a piece of paper between each slice and freeze in an airtight container.
Provided by FORKSOVERKNIVES.COM
Total Time 2 hours 30 minutes
Prep Time 30 minutes
Number Of Ingredients 8
Steps:
- Heat milk until hot but not boiling (120°F to 130°F). Pour hot milk into a food processor fitted with a dough blade or a stand mixer fitted with a dough hook. Add ¼ cup of the flour, the date paste, and yeast; stir to combine. Cover and set aside in a warm place at least 10 minutes or until frothy.
- In a medium bowl combine the remaining 1 cup flour, the baking soda, lemon juice, and salt (if using). With the food processor or mixer running on low speed, gradually add flour mixture to milk mixture. Once the mixtures are combined, gradually add the oat bran.
- If using a food processor, process dough on low speed 3 to 5 minutes or until smooth and elastic; if using a stand mixer, mix on low speed 5 to 7 minutes.
- If using a food processor, dust the bottom of a large bowl with flour and transfer dough to bowl. If using a stand mixer, leave the dough in the mixer bowl. Cover bowl with a damp cloth and set aside in a warm place about 1 hour or until dough doubles in size.
- Preheat oven to 375°F. Line two baking sheets with parchment paper; dust lightly with flour. Transfer dough to a lightly floured work surface and knead a few times. Divide dough into two equal portions.
- Roll one dough portion into a ball and use a rolling pin to roll dough out to a nearly ⅛-inch-thick sheet. Use a 4-inch round cutter or rimmed lid to cut out eight disks. Transfer disks to the prepared baking sheets. Add any remaining dough scraps to second dough portion and repeat.
- Poke each disk several times with a fork. Cover with a damp cloth and set aside in a warm place about 30 minutes or until doubled in size.
- Bake 10 to 12 minutes or until lightly browned on top. Let sandwich thins cool on a wire rack.
CRACKER SNACK MIX RECIPE: HOW TO MAKE IT
Family and friends will munch this fun mix of crackers, nuts and ranch dressing by the handfuls! "Everyone is sure to find something they like," writes field editor Sharon Nichols of Brookings, South Dakota. "If not, substitute other snack packages to vary the flavors."
Provided by Taste of Home
Categories Snacks
Total Time 50 minutes
Prep Time 5 minutes
Cook Time 45 minutes
Yield about 8 quarts.
Number Of Ingredients 10
Steps:
- In a very large bowl, combine the first eight ingredients. In a small bowl, combine oil and salad dressing mix. Pour over cracker mixture; toss to coat evenly. , Transfer to four ungreased 15x10x1-in. baking pans. Bake at 250° for 45 minutes, stirring every 15 minutes. Cool completely, stirring several times.
Nutrition Facts : Calories , FatContent , CholesterolContent , SodiumContent , CarbohydrateContent , FiberContent , ProteinContent
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