WHOLE WHEAT MONKEY BREAD

Whole Wheat Monkey Bread image

Provided by Sarahelizabeth

Categories Breads

Time 2h30m

Yield 32 chunks, 4 serving(s)

Number Of Ingredients 13

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)

Steps:

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.