Joevs Multi Grain Honey Whole Wheat Sandwich Thins Food

JOEV'S MULTI-GRAIN HONEY WHOLE WHEAT SANDWICH THINS

Steps:

• Combine the milk, butter, honey and 5.8 oz water in a small saucepan. Heat over low heat and stir until the butter melts and the honey dissolves. Remove and cool to lukewarm (under 110 deg F).
• In a small bowl, combine the cereal and 1/2 oz of the hot water. Mix and set aside to cool, then combine with the liquid from Step 1.
• Combine the dry ingredients in a mixer bowl, stirring thoroughly.
• Add the wet ingredients to the dry.
• Using a dough hook, combine on a low speed (speed 2) and mix for 6 minutes. If the dough seems sticky, add flour until the dough releases from the bottom of the bowl.
• Remove the dough from the bowl and knead to shape in into a ball, then place the dough in a greased bowl, turning to grease the top. Cover and let rise in a warm place, free from draft, until doubled in bulk about an hour.
• Divide the dough into 2 oz portions, shape into balls and let rest covered for 5 minutes.
• With a rolling pin, roll out each ball into a 5 in disk, taking care to keep an even thickness. Let the disks rest on the work surface for 2 to 3 minutes, to help them retain their shape (they will want to shrink).
• Place on baking sheets lined with parchment paper and dusted with cornmeal.
• Dock each disk with a docker or with a fork, then cover and let rise for 20 to 30 minutes. Preheat oven to 400 deg F.
• Brush top of disks with warm milk and sprinkle with oatmeal flakes.
• Bake for 13 minutes or until they just start to get golden brown. Remove from pans immediately and cool on wire racks.
• When the disks have cooled completely, slice in half horizontally with a sharp bread knife. Place in a bread bag or freezer bag and freeze to maintain freshness. Thaw for 15 seconds in the microwave.

FAUX WHEAT THINS

Steps:

• Preheat oven to 425 degrees.
• In food processor, blend flours, sugar, salt and spices.
• Whisk oil and water together in separate bowl until emulsified.
• With processor running, slowly add oil and water to flour mixture until it comes together in smooth ball.
• Divide dough in half and roll each piece out on lightly floured surface into rectangle about 12 inches by 14 inches or the size of your largest cookie sheet and about 1/16 inch thick, the thinner the better.
• Transfer dough to cookie sheet by draping it over your rolling pin.
• Don't worry if it gets distorted.
• Using long, sharp knife, trim dough into neat rectangle and score into 1 1/2-inch squares, being careful not to cut all the way through.
• Prick each square 3 times with fork and sprinkle with kosher or freshly ground sea salt to your taste.
• Place cookie sheet in center of preheated oven and bake about 8 minutes or until edges have started to brown and blisters are forming on top surface.
• Remove from oven and loosen crackers with large spatula before flipping whole sheet of crackers over in one piece.
• It is helpful to use another cookie sheet to do this, placing it over the baking sheet and then turning both over before sliding crackers back onto the original baking sheet.
• Return crackers to oven and bake 6 to 7 minutes more, until edges are well-browned.
• If outer edges brown first, snap them off and return rest of crackers to oven.
• Although you don't want to burn the crackers, they need to be nicely browned all over to be crisp.
• Slide sheet of crackers onto rack to cool.
• When cool, break apart at scored lines.
• Store in airtight container a tin works best.