Whole Grain Sourdough Sandwich Thins

Baking homemade whole grain sourdough sandwich thins is a great way to try a different variation of sourdough bread.

These sandwich thins are perfect for any sandwich if you want a little less bread without sacrificing the nutritional benefits of sourdough

Round, thin, chewy and hearty. Great for lunch or dinner!

These sandwich thins are a great introduction to sourdough bread baking because you don’t have to worry about getting the perfect rise, or a fluffy texture, or worry too much about whether the dough was over or under-proofed.

You can have these sourdough thins ready by dinnertime of the same day or with less fermentation, you can even have them prepared by lunch!

Let’s begin making the perfect bread alternative for a great sourdough sandwich.

Why You’ll Enjoy These Sandwich Thins

• You can make whole-grain sandwich thins using only whole-grain wheat. You do not have to use all-purpose flour.
• If you are concerned about calories, this recipe allows you to enjoy homemade sourdough bread with fewer calories.
• These sandwich-thins taste delicious and are filled with fresh vitamins and nutrients.

Tools You May Need to Make Sourdough Sandwich Thins

• Stand mixer
• Dough roller
• Baking sheet
• Large cookie cutter, large jar lid, or similar cutout.
• Dough scraper

Tips for Making the Sourdough Thins

• To get the most nutritional punch use fresh milled whole grains
• It’s easier to cut the sandwich thins with a breadknife.
• Be careful not to roll the dough too thin. If the dough is rolled too thin, you will have difficulty slicing the bread open.

Whole Grain Sourdough Sandwich Thins Ingredients:

• 200g fresh milled whole grain flour (I used hard wheat berries)
• 160g buttermilk
• 60g sourdough starter
• 5g Celtic salt

How to Make Whole Grain Sourdough Sandwich Thins

Step 1. To the stand mixer bowl pour in the buttermilk, and whole grain flour. Mix well on low speed for a few seconds or until combined.

Step 2. Add the sourdough starter to the dough and mix well on low speed for a few seconds.

Step 3. Add the salt to the dough. Mix all the ingredients for 1-2 minutes. Once done, cover with a damp towel or plastic wrap and rest for 30 minutes.

Step 4. Using all-purpose flour for dusting, dust your work surface then knead your dough on the surface for about 5 minutes.

Step 5. Lightly oil your hands with olive oil and gently pat the dough ball all over. Then, lightly grease a bowl with olive oil and place the dough in a bowl. Cover with plastic wrap and allow to long ferment in the refrigerator for 8-24 hours.

Step 6. After the long fermentation in the refrigerator, Turn the dough over on a lightly floured work surface.

Step 7. Use a dough roller to roll the dough out flat to about 1/2 inch thick.

Step 8. Use a large circle cookie cutter or similar to cut large circles into the dough. Place each cut-out piece of dough on a lined baking sheet. You can use a dough scraper to help lift the dough off the workspace.( Repeat steps7-8 until all the dough is used up.)

Step 9. Allow to rise at room temperature for 1 hour.

Step 10. Poke small holes into the top of the dough circles then bake for 15 mins at 375 degrees.

Step 11. Remove from the oven and cool completely before slicing in half with a sharp bread knife.

Whole Grain Sourdough FAQ’s

Are homemade sourdough sandwich thins the same as store-bought sandwich thins?

After making your sourdough sandwich thins you can taste how fresher yours will be vs. the store-bought version. Any bread made with fresh milled flour including sandwich thins usually tastes much better than bread products made with flour already milled on the shelf.

How long will the sourdough sandwich thins last?

Most sourdough products will last about 3-5 days. You can also freeze the sandwich thins for about 3 months in a freezer bag or freezer container.

More Home-Cooking Recipes

Sourdough Sandwich Bread

Homemade Sourdough Pizza Dough

Whole Grain Sourdough Sandwich Thins

These whole grain sourdough sandwich thins are the perfect combination of fresh whole grains, sourdough, and softness sure to give any sandwich a nutritional boost. Whether you're packing a lunch, preparing a quick snack, or simply craving a satisfying meal, these whole grain sourdough sandwich thins are sure to become a staple in your kitchen!

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 15 minutes mins

Total Resting Time (minimum) 9 hours hrs 30 minutes mins

Course dinner, lunch

Cuisine American

Equipment

• stand mixer
• Dough Roller
• Large cookie cutter, jar lid, or similar
• Dough Scraper

Ingredients

  

• 200 g fresh milled whole wheat flour I used hard wheat berries
• 160 g buttermilk
• 60 g sourdough starter
• 5 g Celtic salt

Instructions

 

• Step 1. To the stand mixer bowl pour in the buttermilk, and whole grain flour. Mix well on low speed for a few seconds or until combined.
• Step 2. Add the sourdough starter to the dough and mix well on low speed for a few seconds.
• Step 3. Add the salt to the dough. Mix all the ingredients for 1-2 minutes. Once done, cover with a damp towel or plastic wrap and rest for 30 minutes.
• Step 4. Using all-purpose flour for dusting, dust your work surface then knead your dough on the surface for about 5 minutes.
• Step 5. Lightly oil your hands with olive oil and gently pat the dough ball all over. Then, lightly grease a bowl with olive oil and place the dough in a bowl. Cover with plastic wrap and allow to long ferment in the refrigerator for 8-24 hours.
• Step 6. After the long fermentation in the refrigerator, Turn the dough over on a lightly floured work surface.
• Step 7. Use a dough roller to roll the dough out flat to about 1/2 inch thick.
• Step 8. Use a large circle cookie cutter or similar to cut large circles into the dough. Place each cut-out piece of dough on a lined baking sheet. You can use a dough scraper to help lift the dough off the workspace.( Repeat steps7-8 until all the dough is used up.)
• Step 9. Allow to rise at room temperature for 1 hour.
• Step 10. Poke small holes into the top of the dough circles then bake for 15 mins at 375 degrees.
• Step 11. Remove from the oven and cool completely before slicing in half with a sh

Keyword whole grain sourdough sandwich thins