Ene's Recipe Book

Monkey Bread

Monkey bread is delicious, slightly spicy bread. Shaping the dough into small balls before layering the two elments, dough and flavouring, in the tin creates a visually interisting loaf. Yeast leavens the dough and the dry heat of baking produces a golden brown crust as a result of **dextrinisation** nad the **Maillard reactions**. It also makes the loaf easy to eat, because each section breaks off without the need of a knife for cutting. Monkey bread provides a good source of carbohydrate, and the addition of cracked wheat increases the proprtions of dietary figre in this bread. The sunflower kernels provide a source of iron, vitamin B6 and magnesium, as well as a good source of polyunsaturated fat. However, the butter used in the layering of this bread means that it is higher in saturated fat than other white breads.

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Cook Time

20 min


  • Dough
  • 2 cup
    White Bread Flour
  • 1½ tsp
  • 1 tbsp
    Powdered Milk
  • 1 tsp
  • ½ tsp
  • 2 tbsp
    Cracked Wheat
  • 2 tbsp
    Sunflower Kernels, (Not Seeds)
  • 1 cup
    Water, warm
  • 1 tbsp
    Olive Oil
  • Layering Mixture
  • 30 g
    Butter, melted
  • 1 tbsp
    Sesame Seeds
  • 1 tbsp
    Poppy Seeds
  • 2 Cloves
    Garlic, crushed
  • 1 tbsp
    Coriander, Finely Chopped
  • 1
    Fresh Chilli, Deseeded and Finely Chopped


  1. Making the Dough
  2. Sift the flour, yeast, powdered milk, sugar and salt together.
  3. Add the cracked wheat and sunflower kernels and mix well.
  4. Combine the warm water and olive oil.
  5. Make a well in the centre of the flour mixture, and then add three-quarters of the liquid, and then mix.
  6. Gradually add the remaining liquid, just enough to make a soft dough.
  7. Turn the dough onto a floured bench and knead until smooth and elastic. This may take about 5 minutes.
  8. Return to the mixing bowl.
  9. Cover the dough with oiled cling wrap and leave in a warm place to prove. The dough should double in size.
  10. Making the Layering Mixture and Preparing Dough For Oven
  11. Make the layering mixture by combining all of the ingredients in a small bowl.
  12. Grease a small log tin or ring tin.
  13. Turn the proved dough onto a floured bench and knead until smooth.
  14. Break off pieces of dough about the size of a golf ball and pack into two parallel rows on the base of the tin.
  15. Spread half of the layering mixture over the balls of dough.
  16. Top with another row of dough balls down the centre of the tin.
  17. Spread the remaining layering mixture over the top.
  18. Cover with cling wrap and allow to prove for 10 minutes, or until doubled in size.
  19. Spray with cold water.
  20. Bake at 200 C for approximately 15 to 20 minutes. The bread should be golden brown, and make a hollow sound when tapped.
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