Monday, September 27, 2010

Sandwich Thins

Everyone seems to be talking about the low-fat, healthy sandwich thins made by Arnold. Always interested in trying to substitute more healthy foods into my diet, I was anxious to try them. I've seen them turned into French toast, bagel substitutes, and of course, burger buns. Sure, I could have just went to a local grocery and bought them, but I had all of the items to make them on hand, and I love the challenge of something new. This recipe is a simplified version of the one found on

This makes about 14 thins, depending on how you roll them out. They also freeze beautifully!

As always, first, the ingredients:

1 1/4 cups warm water
1/4 cup sugar
1 pkg (2 1/4 tsp) yeast
2 cups whole wheat flour
1-1 1/2 cup bread flour
1 tsp salt
1 egg
2 Tbsp olive oil
2 Tbsp rolled oats (optional)

In a large bowl, combine water, sugar and sprinkle the yeast on top. Let sit for 10 minutes. 
Mix the dry ingredients in a separate bowl (start with only 1 cup of the wheat flour) and add half to the mixer bowl. 

Add the oil and egg and combine. Cover with plastic wrap and allow to rest 1 hour.
Add the remaining dry ingredients and knead for 5 minutes. Add additional more wheat flour by the tablespoon so that dough forms a ball. 
Spray 2 baking sheets with cooking spray. Spray your hands with cooking spray, as this dough is sticky!Pinch a small piece of dough from the ball, and roll in your hands to form a ball, and then flatten it between your palms. 
Place it on the baking sheet and press down, working the dough into a thin 5-inch round. Repeat until dough is fully divided. Brush the tops with water and then sprinkle with rolled oats, if desired.
Preheat oven to 350 degrees while you let the buns rest for 30 minutes before baking for 12-15 minutes. Let cool completely before slicing.
September 27, 2010 / by / 0 Comments

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