Whole Wheat Monkey Bread
photo by Sarahelizabeth
- Ready In:
- 2hrs 30mins
- 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 (1/4 ounce) 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)
- Start yeast in warm water, with a pinch of the sugar and flour.
- Melt 1/4 cup margarine and 1/3 cup of sugar with milk, cool to lukewarm.
- beat eggs.
- Mix all liquids (of course, make sure milk/margarine/sugar are cool enough so the yeast does not stunt).
- Add two cups of whole wheat flour, beat slowly for 2 minutes.
- Add remaining flour and 1T cinnamon and beat for two minutes - dough will be sticky.
- Cover and let rise (1-1:30 hours).
- Punch down, melt remaining 1/3 cup margarine and 1 cup sugar together with 1T cinnamon.
- 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).
- Stack balls loosely until all dough is used.
- Top with remaining butter/sugar/cinnamon mixture and pecans.
- cover and let rise 30 minute.
- Bake at 375 for 30 min (or 18 in convection ovens).
- 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.
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RECIPE SUBMITTED BY
I'm a teacher, a farmer, and an all around geek.