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    You are in: Home / Recipes / Whole Wheat Runza Dough Recipe
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    Whole Wheat Runza Dough

    Average Rating:

    1 Total Reviews

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    • on August 29, 2011

      I lost my other Runza recipe, and when I saw this whole wheat recipe I had to try it. The only sub I made was vegetable shortening for butter, just because I was out of butter. I prefer to usually mix my whole wheat flour with white, so I added 2 cups whole wheat flour into initial wet mix (I like to use it first to see how much liquid the ww flour will soak up) and then finished off with additional white flour. I don't have a kitchen aid so mixed then kneaded by hand for about 10 minutes. I've worked with a fair amount of bread dough in the past, and I liked this one. It was soft, elastic and rose well. Final product was firm on the outside, soft on the inside, and my kids approved. Seeing as I'm a busy mom with limited time, I chose to spread the dough into 9 x 13 glass pan like a pie and twisted and pinched seams before the final rise. Also, I assembled the final dish about 3 hours before it was time to put it in the oven and left it at room temperature with a wet cloth on top to keep it moist - with a 75 degree kitchen it did not overleaven as some breads have done in the past. Thanks for dough recipe SLColman!

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    Nutritional Facts for Whole Wheat Runza Dough

    Serving Size: 1 (42 g)

    Servings Per Recipe: 24

    Amount Per Serving
    % Daily Value
    Calories 120.4
    Calories from Fat 35
    Total Fat 3.8 g
    Saturated Fat 2.0 g
    Cholesterol 23.7 mg
    Sodium 130.8 mg
    Total Carbohydrate 18.9 g
    Dietary Fiber 2.4 g
    Sugars 2.8 g
    Protein 3.8 g

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