Kids in the Kitchen, pt. 5: Monkey Bread and Monkey Business
  • 6 cups whole wheat flour, divided
  • 1 ¾ cups warm water, divided
  • ⅓ cup honey
  • 1 package yeast (2¼ teaspoons)
  • 1 teaspoon sea salt
  • 3 T. melted butter
  1. Mix 3 cups of whole wheat flour with 1 ½ cups of warm water in a large glass bowl. Allow this to sit for about 30 minutes. This will break down the gluten and help the bread to rise better.
  2. Meanwhile, in a small bowl mix together ¼ cup water, yeast and honey. Allow this to sit for about 10 minutes, or until the yeast is activated and mixture becomes bubbly.
  3. Add salt, melted butter and yeast mixture to the flour and water mixture. Gradually add the remaining three cups of flour and stir well.
  4. As the dough becomes harder to stir, pour it out onto a clean counter and begin to knead the dough. Add a little flour if needed to keep it from sticking. Knead the dough for 5-10 minutes.
  5. Place the ball of dough back into the bowl and cover it with a cloth. Allow the dough to rise for one hour, or until it has doubled in size.
  6. Using a floured hand, pull the dough out of the bowl onto the counter. Knead for just a minute or two until the air bubbles are gone.
  7. Melt one stick of butter.
  8. In a medium bowl, mix together 1 cup rapadura and 3 t. cinnamon.
  9. Pull off small fits of dough and roll them around in your hands to form a ball.
  10. Dip the ball of dough into the melted butter, then roll it around in the cinnamon/rapadura mixture.
  11. Place the covered ball into a buttered bread pan or angel food cake pan.
  12. Continue to dip bits of dough in butter and cinnamon/rapadura. Fill pan ½ full. You should be able to make two pans.
  13. Allow the dough to rise for about 30 minutes.
  14. Bake in a 350 degree oven for 45 minutes.
Recipe by Heavenly Homemakers at