Herbed Leek, Carrot, Broccoli and Potato Stuffed Buns
Stuffed bread or buns make an easy one dish meal. They are portable and can be easily taken along on day trips. I have a stuffed bun recipe with paneer filling here. I make them often but today I decided to try something different. I had one leek and some broccoli in the refrigerator that I wanted to use up. So I made some dough with the newly fed wild yeast starter and stuffed it with the herbed vegetables. The results were delicious. I made the filling based on look and feel rather than a recipe. Actually the dough was mixed up based on look and feel too. I let the dough ferment overnight, shaped and stuffed it in the morning. I baked the buns in the evening. I used mostly whole wheat flour so the buns are a little dense. After I had added the turmeric powder, some basil, crushed black pepper, some thyme and cayenne pepper powder I decided I needed something sour. I thought of adding lemon juice but settled on mango peel powder instead. A pinch of sugar and the flav