Month: October 2018

Ingredients

Dough:

• 950 ml warm water (110 degrees F/45 degrees C)
• 2-3/4 (.25 ounce) packages active dry yeast
• 105 ml honey
• 800 g bread flour
• 55 g butter, melted
• 105 ml honey
• 25 g salt
• 560 g whole wheat flour
• 40 g butter, melted
• 1 Stick Butter (For baking)

Fillings:

• 2lbs assorted mushrooms, diced very fine (Shiitake, Oyster, Shimeji, Cremini all would be fine)
• 4.5 lbs veggie ground beef (6 12oz packages of Gardein beef crumbles )
• 4.5 lbs German Sauerkraut, drained in large colander (3 24oz Jars of Aldi brand Sauerkraut)
• 4 Medium Yellow Onions, sliced
• Garlic Powder
• Salt and Pepper
• Fresh Herbs, Dried Herbs, Etc

Method

For the Dough:

1. In a large bowl, mix warm water, yeast, and honey. Add white bread flour, and stir to combine. Let set for 30 minutes, or until big and bubbly.
2. Mix in 3 tablespoons melted butter, 1/3 cup honey, and salt. Stir in whole wheat flour. Flour a flat surface and knead with whole wheat flour until not real sticky – just pulling away from the counter, but still sticky to touch. This may take an additional 2 to 4 cups of whole wheat flour. Place in a greased bowl, turning once to coat the surface of the dough. Cover with a dishtowel. Let rise in a warm place until doubled.

For the Filling:

1. In a dutch oven, heat a good amount of oil until shimmering. Add the onions and cook for a few minutes, then add the mushrooms. Allow the mushrooms to brown, then scrape the fond from the bottom of the pan. Continue for about 10-15 minutes until the mushrooms are reduced and no longer seem wet.
2. Cook sauerkraut in large pot/pan until some of the liquid is reduced. Add generous amounts of ketchup and mustard to your taste, depending on the flavor of the kraut.
3. Meanwhile, brown the ground beef crumbles in a separate pan, stirring often so it doesn’t burn or stick.
4. Punch down dough, and divide into 45 balls of equal weight. Keep covered with a tea towel until ready to fill.
5. Mix all filling ingredients together in your largest bowl or pan. Add salt and pepper, garlic powder, preferred herbs to taste.

To Assemble:

1. Line 4 baking sheets with parchment paper. Preheat the oven to 375 degrees F.
2. Roll out dough balls into ovals or rectangles about 6 inches long.
3. Add ½ cup filling to center of each dough oval, and use a drop of water to pinch the edges closed. Place fold-side down on prepared baking sheet.
4. Liberally brush the tops of runzas with melted butter before baking to create a nice brown crust.
5. Bake at 375 degrees F for 20 to 25 minutes. Let cool 5 minutes before serving. Cool completely before wrapping in heavy duty tinfoil and freezing for up to 3 months.

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