Whole Wheat Monkey Bread

This version, while slightly healthier than other recipes, is still quite a treat and needs moderation. Makes breakfast for 4-6, or a great treat for a potluck.

• Ready In: 2 hrs 30 mins
• Serves: 4
• Yields: 32 chunks

Ingredients

• 1  cup  rice milk or 1  cup  other milk
• 1  cup sugar, plus
• 1⁄3 cup sugar
• 1⁄2 cup butter, plus
• 1⁄4 cup margarine
• 1⁄2 teaspoon salt
• 1 (1/4ounce) package active dry yeast
• 1⁄4 cup  lukewarm water (110 to 115F)
• 3  eggs, well beaten (or 4 if your diet allows)
• 3  cups whole wheat flour
• 1  cup white flour
• 2  tablespoons ground cinnamon
• 1  cup ground pecans (optional)

Directions

1. Start yeast in warm water, with a pinch of the sugar and flour.
2. Melt 1/4 cup margarine and 1/3 cup of sugar with milk, cool to lukewarm.
3. beat eggs.
4. Mix all liquids (of course, make sure milk/margarine/sugar are cool enough so the yeast does not stunt).
5. Add two cups of whole wheat flour, beat slowly for 2 minutes.
6. Add remaining flour and 1T cinnamon and beat for two minutes - dough will be sticky.
7. Cover and let rise (1-1:30 hours).
8. Punch down, melt remaining 1/3 cup margarine and 1 cup sugar together with 1T cinnamon.
9. Grab sticky chunks of dough, roll into a ball (1-2 inch), dip/roll in margarine & sugar and drop into oiled bunt pan (other pans work fine too, you just get more crusty exposures with a bunt).
10. Stack balls loosely until all dough is used.
11. Top with remaining butter/sugar/cinnamon mixture and pecans.
12. cover and let rise 30 minute.
13. Bake at 375 for 30 min (or 18 in convection ovens).
14. Invert onto a serving plate and serve warm! These don't last long, because they're so good. This technique can also be used for pull apart dinner rolls, cheddar&chive biscuits, or other bread products to share. Just be sure to roll each ball in some sort of oil so that they will develop seams where they tear easily.