About once a week, Dr. Dani has to travel to a clinic in another county to see patients. The drive apparently happens lunch time (luckily for her, as otherwise she might not get lunch), so I strive to give her something for lunch that she can eat while driving. I decided last week to make a whole wheat bun filled with cooked chickpeas, sweet potatoes, and kale. I have to confess that the amount of filling was more than what I got in my bun dough, so the leftover filling (there wasn't a huge amount) went in the freezer and will likely be used in a wrap later when I'm home alone and searching for something to eat.
1/4 cup warm water
1 Tablespoon of sugar or honey
1 Tablespoon of instant yeast
Let this hang out until it's foamy (about ten minutes). Then, stir in 3 cups of White Whole Wheat Flour and 2 Tablespoons of Vital Wheat Gluten.
Stir together 1 cup warm water, 1 Tablespoon of olive oil, and 1 teaspoon of salt. Stir this into the flour mixture and knead on a lightly floured board (or even in the mixing bowl) until the dough is fairly smooth and isn't sticking to your hands. Let rise for 1.5-2 hours.
Note: I add oil and sugar because I find with a whole wheat bread that it helps the bread stay soft. Without those ingredients, the bread will taste fine, but I find the crust a bit abrasive on the roof of the mouth. It is your call. You could also leave the vital wheat gluten out. I put it in to help give the whole grain flour a bit more elasticity since you want a dough forgiving enough to stretch around the filling.
1 cup diced onion
3 cups diced sweet potato (I peeled mine because they were a bit gnarly. You decide).
1 Tablespoon minced garlic
1 Tablespoon minced ginger root
2 jalapeños, seeded and minced. (I had a red and a green).
4 cups chopped kale
2 cups cooked chickpeas
2 Tablespoons of no chicken broth powder
1 Tablespoon of Garam Masala seasoning
1 cup water
2 Tablespoons lime or lemon juice
Start with the onion and sweet potato in a non-stick skillet on medium heat. Cook until the sweet potato has begun to brown and is fairly tender. Stir in garlic, peppers, and ginger and let cook for a minute or two then add chickpeas and kale, stirring to mix. Mix the spices and liquid ingredients in the water (or throw them in the pan briefly to toast and revitalize them) and put all in the pan. Stir until the kale is tender and the liquid has cooked down. The mixture should be moist enough to hold together, but it should not be wet or soupy. Allow the mixture to cool in the refrigerator while the bread rises.
To stuff the buns, punch the dough down and divide into 12 equal portions. Using your hands or a rolling pin, flatten a dough ball and shape into a circle. Put 2-3 Tablespoons of the chilled chickpea mixture in the center and start pinching the sides together, wrapping up the dough. Twist the ends together and place seam side down on a baking sheet that has been sprayed with non-stick spray. Keep going until all 12 buns are stuffed.
Cover with a clean dish towel and let rise for 45 minutes or longer. You can spray with a bit of nonstick spray before baking them off in a 350 degree oven for 30 minutes. The bottoms should be golden.
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