This pull-apart bread is perfect for the whole family!
Four-topping rye monkey bread
- 450ml lukewarm water
- 10g instant dry yeast
- 300g rye flour
- 200g white bread flour
- 20ml (4 tsp) muscovado/molasses sugar
- 10g salt
- canola/sunflower oil, to grease
- 60ml (4 tbsp) basil pesto with 60ml (4 tbsp) almond flakes
- 30ml (2 tbsp) black sesame seeds with 60ml (4 tbsp) Cheddar, grated
- 60ml (4 tbsp) grated Parmesan with paprika, to taste
- 15ml (1 tbsp) rosemary, finely chopped with 30ml (2 tbsp) sea salt flakes
Lightly grease 2 cake tins with diameters of 20cm and 1 cake tin with a 15cm diameter. In the bowl of a stand mixer fitted with a dough hook attachment, stir the lukewarm water and yeast together, and set aside until foamy.
Combine the rye and bread flours, the muscovado/molasses sugar and 10g salt. While the mixer is running, add the flour mixture until the dough comes together. Knead the rye bread dough, 5 – 10 minutes or until smooth and elastic. Place the kneaded dough in a lightly oiled bowl and cover, 3 hours or until doubled in size.
On a lightly flour-dusted surface, knock the air out by kneading the dough gently. Cut the dough into 30g balls and set aside on a baking tray. Roll each ball in 1 of the 4 toppings to cover it, then pack them into the lightly greased cake tins (making sure there’s a variety in 1 tin). Cover and allow to prove in a warm place, 1 – 2 hours, until doubled in size.
Preheat the oven to 200˚C. Pour hot water in a roasting tray and place it in the bottom of the oven, then put the tins on the shelf above it and bake, 30 minutes or until browned and the bread sounds hollow when tapped. Remove from oven, allow to cool, 5 minutes, then remove the bread loaves from the tins and transfer them to a wire cooling rack.