When you want some REAL bread, but watching your carbs and fiber, sourdough sandwich thins are a great option. This homemade version of the commercial sandwich skinnies has that great chewy bread texture, just as much fiber as the store-bought multi-grain thins, but none of the artificial preservatives. Not only that, the sourdough makes it easier for your body to digest. Win win!
Recently I was craving some REAL bread, so I bought some “sandwich skinnies” at the store. I have enjoyed having them around for things like avocado toast and breakfast sandwiches. One day I even made myself a little pepperoni pizza with bell peppers and onions. But I didn’t like the taste of the preservatives. (Or frankly, what preservatives can do to the body.)
And then my sourdough starter was looking like it needed feeding. So I started looking around at sandwich thin recipes online. I even started down the path of one recipe, but since I was adding my sourdough starter, I figured there was no need for what the recipe called “the soaker”. Finally, my brain just gave up trying to add up all of her ingredients. But since I’d already started putting things in the bowl, I had no choice but to forge my own path. Also, I realized belatedly that there was bread flour in the recipe. I wanted full on whole grain here, no white flour at all.
Fortunately, I have enough bread experience to know about how much of each of the things I need to use. I wanted lots of fiber, so I used a full 1/2 cup of Melaleuca’s all-purpose fiber powder (Fiberwise), which is psyllium based. But if you don’t have Fiberwise, I think psyllium husk will most likely work in its place. Please keep in mind, I have not tested that theory (yet). To play it safe, you can always use more flour in place of the fiber powder. Or you could use 1/4 psyllium husk, 1/4 cup whole wheat flour.
I was so excited at how my sandwich thins turned out! I love the chewy texture, the flecks of flax and sesame. The flavor is SO good, a nice almost nutty yeasty taste and a light bit of sweetness. They have just enough “poof” that you really CAN slice them in half for sandwiches. Just be careful to hold the sides of the thin with one hand while you’re using your bread knife in the other hand to carefully slice down the center. For safety, a knife proof glove might be best.
I absolutely CAN NOT wait to use these chewy thins to make (even more) sandwiches and pizzas and avocado toast! I have several stashed away in the freezer, with plans for using the leftover turkey from Thanksgiving to make me some good turkey sandwiches.
So that you can see how “thin” these little guys really are, I took a side shot of one of the thicker ones:
By the way, I can’t help but mention that I hand crafted both the plate and the mug in these photos! As an aspiring potter, I have much yet to learn, but I now have a bunch of pieces I’m quite proud of.
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Whole Grain Sourdough Sandwich Thins
Ingredients
- 1 cup water
- About 4 oz. sourdough starter (straight from the fridge is fine)
- 3 Tablespoons corn meal
- 3 Tablespoons flax meal
- 1 1/2 – 2 cups white whole wheat flour
- 1/2 cup fiber powder (such as Melaleuca’s All Purpose fiber powder) – or sub whole wheat flour
- 1 Tablespoon brown sugar or honey
- 1 Tablespoon Everything but the Bagel Seasoning
- 1 Tablespoon extra virgin olive oil – plus more as needed to oil the dough
- 1 teaspoon active dry yeast
- 1/2 teaspoon salt
Instructions
- Put all ingredients in your stand mixer bowl (start with 1 1/2 cups flour) and stir to make a shaggy dough. With the dough hook attachment, knead for 5 minutes at speed 2 or until it forms a nice dough that cleans the bowl. Add flour as needed to keep the dough from sticking to the bowl – you should end up needing most of the 2 cups.
- Pour a little olive oil over the dough when finished and flip it around to oil all sides. Cover and let rise in a warm place for 1 hour or until doubled in size.
- Cut dough into 10 pieces roughly equal in size. Shape into discs with your hands, then use a rolling pin to flatten them. Set them on a baking sheet lined with silicon mat, brush the tops with oil then loosely cover with plastic wrap and let rise in a warm place about 30 minutes.
- Poke the thins with a wooden pick. Bake at 400 F. for 20 – 25 minutes or until they are golden brown on both the top and bottom. Let cool before slicing the thins in half.
Notes
If you don’t have a stand mixer, you can always mix and knead the dough by hand. Or use a bread machine.
RECIPE SOURCE: Sumptuous Spoonfuls – https://www.sumptuousspoonfuls.com/ … © Copyright 2023, Sumptuous Spoonfuls. All images & content are copyright protected. Please do not use my images without prior permission. If you want to publish any of my images, please ask first. If you want to republish this recipe as your own, please re-write the recipe in your own words or link back to this post for the recipe.
