Sandwich Thins Made with Fresh Milled Flour (Easy Recipe)
These sandwich thins made with fresh milled flour are soft, freezer-friendly & perfect for easy homemade sandwiches. Soft, chewy, and hearty enough to hold your favorite fillings, sandwich thins give you enough bread to satisfy that craving without feeling like you’re eating an entire loaf with lunch.
I started making these because sometimes regular homemade bread just disappears way too fast in my house. One meal used up almost an entire loaf of bread! Sandwich thins solved that problem for us. They’re lighter, perfectly portioned, easy to freeze, and honestly pretty quick and fun to make. Plus, they toast up like a dream.
The best part? Fresh milled flour gives these sandwich thins a rich, slightly nutty flavor you simply cannot fake with store-bought flour. They are wholesome without being heavy, yet sturdy enough for everything from turkey to breakfast sandwiches.
Want to make more delicious REAL whole grain breads and bakes? Try making Cinnamon Rolls, Copycat Texas Roadhouse Rolls, Pancakes, English Muffins, Milk Bread, Ciabatta, or Cornbread.
This post contains affiliate links. As an Amazon associate or other affiliate, I earn from qualifying purchases. We try to recommend products we personally use or have used and trust. If you choose to purchase through our links in this post, we may receive a commission, at no extra cost to you. Read the full disclosure here.
Why You’ll Love Fresh Milled Flour Sandwich Thins
- Made with 100% freshly milled flour for better flavor and nutrition
- Softer and lighter than many whole grain sandwich recipes
- Perfect for meal prep and freezer storage, especially if you don’t need huge loaves
- Great for burgers, breakfast sandwiches, deli sandwiches, or mini pizzas
- Kid-friendly and lunchbox-friendly
- No strange additives or preservatives
If you are just getting started with whole grains, give our Fresh Milled Flour Beginner’s Guide a read or learn more about the best grains to use at home!
Sandwich Thins Made with Fresh Milled Flour Recipe
Tools
- Grain Mill
- Stand Mixer with Dough Hook Attachment
- Kitchen Scale
- Bench Scraper
- Rolling pin
- Baking sheets
- Parchment paper
- Clean kitchen towel or Plastic Wrap
- Cooling Wire Rack
Ingredients
- 350 g Water
- 6 g Lemon Juice
- 10 g Honey (or Maple Syrup)
- 400 g Hard White Wheat
- 100 g Kamut
- 7g Active Dry Yeast
- 20 g Olive Oil
- 10 g Salt
Notes
- You can use all hard white wheat if that’s what you have on hand, as Kamut can sometimes be out of stock
- If you find your sandwich thins dry out quickly, try adding 1 tablespoon plain yogurt or sour cream next time
- These will not brown like traditional loaf bread; they will remain light in color.
- Makes 12-16 sandwich thins, depending on size.
How to Make Fresh Milled Flour Sandwich Thins
Autolyse: In mixing bowl, combine water and honey. Mill your wheat berries and add to liquids. Mix into a shaggy dough, cover and let rest for 30-60 minutes.
Knead the Dough: Add the olive oil, salt, and yeast. Knead 5-10 minutes or until windowpane. The dough should become smooth and slightly tacky, but not sticky enough to stick to your fingers a ton. Shape the dough into a tight ball with your hands and place it back in the mixing bowl.
Bulk Rise: Let covered dough rise for 60-90 minutes, or until doubled in size.
Roll and Cut Dough: Turn the dough onto a lightly floured surface and roll out to about 1/4″ in thickness. Don’t make them paper thin, as you still want to be able to slice these in half once baked. Divide into 12-16 equal pieces. I like to use a pizza cutter for ease.
Second Rise: Line baking sheets with parchment paper. Place cut dough on the baking sheet with space between each one. Cover lightly and let rise another 30 minutes.
Prep: Preheat oven to 400°F. Right before baking, use a fork and poke holes like you would a cracker. This prevents them from puffing up too much. If desired, you can brush lightly with water and sprinkle with sesame seeds, seasoning, or oats.
Bake: Bake for 9-12 minutes, or until internal temp reaches 205-210 degrees. These will NOT turn a deep brown; they will stay a light color.
Cool: Cool your sandwich thins on a cooling rack completely before slicing. This part can be a bit tricky, so just go slow when slicing. Or if you are like my family, you can always just use two sandwich thins and don’t worry about cutting anything.
Best Uses for Whole Wheat Sandwich Thins
These fresh milled flour sandwich thins work great for all types of meals including:
- Turkey and avocado sandwiches
- Breakfast egg sandwiches (my favorite way to use them!)
- Homemade burger buns
- Chicken salad sandwiches
- Peanut butter and jelly
- Mini pizzas or Flatbreads
- Tuna melts
- Toasted deli sandwiches
Tips for Soft Fresh Milled Flour Sandwich Thins
- Using a mix of Hard White Wheat and Kamut creates a softer, lighter texture while still giving you all the goodness of whole grain flour.
- This dough will be slightly sticky, and that is totally fine! Don’t skip the autolyse time, the flour needs to hydrate, and the bran needs to soften.
- Freeze Extras. These sandwich thins freeze beautifully. You can just throw in a freezer bag (after they have cooled), or slice your thins first and place parchment between them before freezing.
Sandwich Thins Made with Fresh Milled Flour (Eas
Soft fresh milled flour sandwich thins made with whole grains. Easy homemade recipe for healthy sandwiches, meal prep, and freezing.
Ingredients
- 350 g Water
- 6 g Lemon Juice
- 10 g Honey (or Maple Syrup)
- 400 g Hard White Wheat
- 100 g Kamut
- 7g Active Dry Yeast
- 20 g Olive Oil
- 10 g Salt
Instructions
- Autolyse: In mixing bowl, combine water and honey. Mill your wheat berries and add to liquids. Mix into a shaggy dough, cover and let rest for 30-60 minutes.
- Knead the Dough: Add the olive oil, salt, and yeast. Knead 5-10 minutes or until windowpane. Shape the dough into a tight ball with your hands (with wet hands if needed) and place it back in the mixing bowl.
- Bulk Rise: Let covered dough rise for 60-90 minutes, or until doubled in size.
- Roll and Cut Dough: Turn the dough onto a lightly floured surface and roll out to about 1/4" in thickness. Divide into 12-16 equal pieces.
- Second Rise: Line baking sheets with parchment paper. Place cut dough on the baking sheet with space between each one. Cover lightly and let rise another 30 minutes.
- Prep: Preheat oven to 400°F. Right before baking, use a fork and poke holes in the bread like a cracker. If desired, you can brush lightly with water and sprinkle with sesame seeds, seasoning, or oats.
- Bake: Bake for 9-12 minutes, or until internal temp reaches 205-210 degrees. These will NOT turn a deep brown; they will stay a light color.
- Cool: Cool your sandwich thins on a cooling rack completely before slicing.
Notes
- You can use all hard white wheat if that's what you have on hand, as Kamut can sometimes be out of stock
- If you find your sandwich thins dry out quickly, try adding 1 tablespoon plain yogurt or sour cream next time
- These will not brown like traditional loaf bread; they will remain light in color.
- Makes 12-16 sandwich thins, depending on size.
Nutrition Information
Yield 15 Serving Size 1Amount Per Serving Calories 113Total Fat 2gSaturated Fat 0gUnsaturated Fat 2gSodium 258mgCarbohydrates 21gFiber 4gSugar 1gProtein 5g
*This has not been evaluated by the FDA. Nutrition Label may not be accurate. This label has been automatically pulled, and ingredients may not be categorized correctly.
FAQS
Hard white wheat and Kamut mixed is my go-to for a softer texture and milder flavor compared to hard red wheat. But feel free to mix up your grains and do some testing!
Yes. You will need to substitute the yeast with active sourdough starter (remove the amounts of water/flour from the recipe that comes from the starter). Remember, rise times will be longer.
Fresh milled flour needs more hydration than store-bought flour. Dense bread usually means the dough was too dry or under-proofed. Also make sure to autolyse at least 30 minutes before kneading in salt, oil and yeast.
Absolutely. You can slice them first if you want, then freeze with parchment paper between layers for easy grab-and-go sandwiches.
They have a richer, nuttier flavor than white bread, but hard white wheat keeps them soft and mild instead of overly hearty.
Sandwich Thins stay fresh covered at room temperature (I like to store them in my cake stand) for about 3 days or in the freezer for 2-3 months.
