Whole Wheat Monkey Bread Challah
 
 
Serves: 2 loaves
Ingredients
For the dough:
The Pâte Fermentée (to be made 8-24 hrs ahead)
  • ½ cup plus 1 tsp lukewarm water
  • ⅔ tsp active dry yeast
  • 180 gms (1⅓ cups plus 1 tbsp) bread flour
  • 1 tsp salt
For the challah:
  • ¼ cup plus 1 tbsp water
  • 220 gms (1¾ cup) whole wheat flour
  • 85 gms (2/3 cup) bread flour, plus more for dusting
  • 3 large egg yolks ( you could also use 2 large eggs instead)
  • ⅓ cup canola oil
  • 2 tbsp honey
  • 1 tbsp sugar
  • 2 tsp salt
  • 1 egg, for egg wash
  • 1½ tsp active dry yeast
For the topping:
  • 200 gms (1 cup) granulated sugar
  • 200gms (1 cup) dark brown sugar sugar
  • 1 tsp ground cinnamon
  • ½ tsp ground nutmeg
  • ¼ cup melted butter
Instructions
To make the Pâte Fermentée:
  1. In a stand mixer attached with a dough hook, add the water and yeast. Add in the flour and salt. Mix together on low speed for 2 minutes. Cover the bowl with plastic wrap and let stand at room temperature for 30 minutes.
  2. Refrigerate for a minimum of 8 hours and a maximum of 24 hours.
For the challah
  1. In the bowl of a stand mixer fitted with a dough hook, add the water, and both flours. Mix on low till combined and then let rest for 20 minutes for the flours to hydrate.
  2. In a separate bowl, add the 3 yolks (or 2 beaten whole eggs), the oil, honey, salt and sugar. Add in the Pâte Fermentée along with the yeast. Mix on low for 2 minutes, and then turn speed up to medium high and knead for another 5-6 minutes. Apply the windowpane test to check if the gluten has developed (you should be able stretch out the dough to a thin film without breaking it)
  3. Put the dough in a well greased bowl and cover with plastic wrap and let rise in room temperature for 1½ to 2 hours.
For the monkey bread:
  1. In a bowl mix both sugars, cinnamon, nutmeg and keep aside.
  2. Punch down your risen dough and divide it in half. Work with one half of the dough at a time.
  3. Roll the dough into a long rope and cut 18 pieces out of it. Brush each ball with a little of the melted butter and roll it in the cinnamon brown sugar mixture.
  4. Drop each ball into a greased 9 by 5 inch loaf pan.
  5. Repeat with the other half of the dough and fill another loaf pan.
  6. Cover the loaf pans loosely with plastic wrap and let rise for an hour, in a warm environment.
  7. Preheat oven to 180 C/ 350 F.
  8. Bake the loaf till brownies and sugar is bubbling about 30 minutes.
  9. Let cool in pan for 20 minutes and then remove from pan. You can serve it warm, or at room temperature.
Recipe by The Novice Housewife at https://novicehousewife.com/2017/05/02/whole-wheat-monkey-bread-challah/