- 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)
- 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
For the Dough:
- 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.
- 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:
- 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.
- 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.
- Meanwhile, brown the ground beef crumbles in a separate pan, stirring often so it doesn’t burn or stick.
- Punch down dough, and divide into 45 balls of equal weight. Keep covered with a tea towel until ready to fill.
- Mix all filling ingredients together in your largest bowl or pan. Add salt and pepper, garlic powder, preferred herbs to taste.
- Line 4 baking sheets with parchment paper. Preheat the oven to 375 degrees F.
- Roll out dough balls into ovals or rectangles about 6 inches long.
- 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.
- Liberally brush the tops of runzas with melted butter before baking to create a nice brown crust.
- 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.