Whole Wheat Runza Dough
Craft the perfect foundation for your homemade Runzas or stuffed bread recipes with this wholesome and versatile whole wheat Runza dough. Made with a blend of whole wheat and all-purpose flour, this dough boasts a hearty texture and nutty flavor while remaining light and pliable, perfect for wrapping around your favorite savory fillings. Enhanced by the richness of melted butter, a touch of honey for natural sweetness, and the subtle tang of milk, this dough is as nourishing as it is delicious. With minimal effort and just 90 minutes of prep time, the yeast-based dough rises to perfection, offering an elastic yet smooth consistency that’s easy to work with. Whether you’re crafting traditional Runzas, calzones, or dinner rolls, this recipe will elevate your baked goods with its wholesome ingredients and rustic charm.
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Recipe Information
Ingredients
- 4 cups Whole wheat flour
- 1 cup All-purpose flour
- 2.25 teaspoons Active dry yeast
- 1.25 cups Warm water (around 110°F/43°C)
- 0.5 cup Milk
- 0.25 cup Unsalted butter, melted
- 2 tablespoons Honey
- 1 Egg
- 1.5 teaspoons Salt
- as needed Cooking spray or additional butter
Instructions
In a large mixing bowl, combine the warm water and active dry yeast. Let it sit for 5-10 minutes until the yeast becomes foamy and activated.
In a small saucepan, heat the milk until it's warm (but not boiling). Remove from heat, then stir in the melted butter and honey. Let the mixture cool slightly.
Add the milk mixture, egg, and salt to the yeast mixture. Stir well to combine.
Gradually mix in the whole wheat flour, one cup at a time, using a wooden spoon or a stand mixer with a dough hook. Add the all-purpose flour last, continuing to mix until a soft dough forms.
Turn the dough out onto a floured surface and knead for 8-10 minutes, or until it becomes smooth and elastic. If the dough is sticky, add small amounts of flour as needed during kneading.
Lightly grease a large bowl with cooking spray or butter. Place the dough in the bowl and cover it with a clean kitchen towel or plastic wrap. Let it rise in a warm, draft-free area for 1 hour, or until doubled in size.
Once the dough has risen, punch it down gently to release air. Turn it out onto a floured surface and divide it into 12 equal portions.
Roll out each portion into your desired size and shape, depending on whether you're making Runzas or other stuffed bread recipes.
Follow your desired filling and baking instructions for the specific recipe, or bake the plain dough in a 375°F (190°C) oven for 12-15 minutes, or until golden brown.
Nutrition Facts
Calories |
2798 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 68.5 g | 88% | |
| Saturated Fat | 35.6 g | 178% | |
| Polyunsaturated Fat | 1.8 g | ||
| Cholesterol | 336 mg | 112% | |
| Sodium | 3721 mg | 162% | |
| Total Carbohydrate | 483.3 g | 176% | |
| Dietary Fiber | 63.1 g | 225% | |
| Total Sugars | 43.1 g | ||
| Protein | 89.8 g | 180% | |
| Vitamin D | 2.5 mcg | 13% | |
| Calcium | 372 mg | 29% | |
| Iron | 25.3 mg | 141% | |
| Potassium | 2503 mg | 53% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
