thin wheat sandwich bread

My kids love these new flat, wheat, sandwich rounds they sell in the grocery store. So, after buying about 40 bags of them, I decided it would be a lot cheaper to make my own. And, I could control what's in them.

ingredients:

1 1/4 c warm water (110 degrees F)

1/4 c sugar

1 (1/4 oz pkg) or 2 1/4 tsp active dry yeast

1 egg

2 tsp oil

2 c whole wheat flour

1 1/4 c bread flour

1/4 c flaxseed meal

1 tsp salt

Directions:

In a large bowl, sprinkle the sugar and yeast over the warm water. Mix in the egg and oil. In another bowl, sift together the flours, flax and salt. Add 1 1/2 c flour mixture to the liquids. Let rise 30-40 minutes. Add the rest of the flour and knead for 10 minutes by hand, or 5 minutes in a stand mixer with dough hook. (I prefer the mixer, since the dough is very sticky.) Grease & flour a cookie sheet. With well-oiled hands, divide dough into 2 oz. pieces. (Makes approx. 15 pieces, but only do enough to fill one cookie sheet. Save the rest in a covered bowl, in the refrigerator, until ready to use.) Drop the pieces onto your cookie sheet. You don't need to shape the dough, it will look better after it rises. Let rise until doubled. (I put the cookie sheet in my UNHEATED oven to rise. Because the dough is so sticky, I thought covering with platic wrap would be a mess.) Bake in a 350 degree oven for 12-15 minutes, or until golden brown. Do not overbake. When the buns are cool, just slice & eat.