Whole Wheat Monkey Bread
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 (1/4 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 ⓘ
Instructions
- 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.
Nutrition & Diet Analysis (per serving)
1041
kcal
52% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).