Monkey Bread Made With Fresh Milled Flour
Hands down, this is the BEST monkey bread ever, and it's made with fresh milled flour. This pull-apart bread is so gooey and heavenly – you won't be able to resist. Plus, the kitchen smells amazing while it's baking. Join me as I share the easy steps to make this tasty treat! And, the best part is, I make it with my famous dinner roll recipe!
Equipment
- 2 4x8 bread pans OR 1- bundt pan, OR 1- 9x5 bread pan
Ingredients
Ingredients For The Dough
- 3&1/2 cups fresh milled flour 420g (I like to use 350g hard white wheat berries, and 70g of Kamut)
- 1 cup warm water 240g
- 4 TBSP softened butter 56g
- 1/3 cup brown sugar 74g
- 2 eggs room temperature
- 1 tsp salt
- 2&1/2 tsp instant yeast
Ingredients for the topping
- 2/3 cup sugar 148g
- 2/3 cup brown sugar 148g
- 1 TBSP Cinnamon
- 1/2 cup melted butter 113g(1 stick)
Instructions
- Firstly, Mill The Flour (I like to use mostly hard white wheat and some Kamut)
- Heat water in microwave for 60 seconds. (You could sub for milk if you prefer)
- Pour warmed water, softened butter, brown sugar, eggs, and salt in mixer, mix until combined.
- Then, add the fresh milled flour & mix until incorporated. This is a sticky dough.
- Now, let the dough sit and rest for about 15 minutes for the fresh milled flour to start absorbing the liquids. This will also allow the bran to soften.
- After the rest period, then add instant yeast, mix in. Resist adding in more flour.
- Knead dough until it passes the window pane test. Basically, you are looking for a nice stretchy dough that wants to stay together. Kneading times will vary. (see video)
- Spray the dough ball with oil & cover for 1-2 hours, until dough has doubled.
- While the dough is rising, mix up the ingredients to make the topping.
- So, in a large bowl, melt the butter, add sugar, brown sugar, and cinnamon then mix together until incorporated. Set bowl to the side to wait until the dough has doubled. (Make sure this filling mixture isn't too hot, or it can kill the yeast. You should be able to hold your finger in the mixture without it being too hot before you add the dough.
- Prepare your baking pans. I like to line mine with parchment paper, then spray with oil.
- On an oiled surface, divide dough into 2 equal pieces, if making two 4x8 bread pans. If making the larger 9x5, OR a bundt pan, you will use all the dough for one.
- Then, cut the dough into small ping pong ball size pieces. They don't all have to be the same exact size.
- Roll the dough pieces in the topping mixture until coated all over. Then place in the prepared baking pan.
- If there is any topping mixture leftover, then you can just pour the rest over the dough pieces.
- Then, cover the pans with cling film.
- Let the dough rise for about 40 minutes until they appear “puffy.”
- Preheat oven to 350*F during the end of the rise.
- Bake at 25-35 minutes, until the center of the loaf reaches 190*F.
- Let the pan cool for about 10 minutes.
- Then, turn the pan out upside down to release the monkey bread. This will expose all the ooey gooey goodness under neath. Serve upside down, and just pull apart the pieces.
- Best enjoyed warm!
Video
Notes
Wheat Choices: You can sub hard red wheat for the hard white. You can sub spelt for the Kamut. OR you can make this with all hard white or all hard red wheat.
Storage: To store this monkey bread made with fresh milled flour (if there is any left) cover, and leave at room temperature for 1-3 days. If you want to store it for a longer time, I recommend making it, and letting it cool completely. Then, place it in a freezer safe bag or container, and freeze the same day you baked it. It will stay good in the freezer for 3-4 months. To thaw leave on the counter for a couple hours. Enjoy!
Baking Vessel: I divide the dough into 2, and used two 4x8 bread pans. If you have larger 5x9 pans, or a bundt pan, just use all the dough for the baking vessel.