Savoury Monkey Bread
In collaboration with Julia Morat
Source: https://www.meranermuehle.it/rcp_recipe/savoury-monkey-bread
Total time
3 Hours
45 Minutes
Baking/cooking time
40 Minutes
Rest time
2 Hours
15 Minutes
Difficulty
easy
Ingredients
Ingredients for a ring tin of approx. 2.5 L capacity
| For the dough: | ||
| 20 | g | ADAM - lievito madre natural yeast |
| 500 | g | Soft wheat flour no. 4 type 00 |
| 250 | g | warm water |
| 1 | egg | |
| 60 | g | extra virgin olive oil |
| 10 | g | salt |
| Additional ingredients: | ||
| q.s. | Butter (for greasing the tin) | |
| 50 | g | 50 g extra virgin olive oil |
| q.s. | Garlic powder | |
| 1 | tablespoons | sesame seeds |
| 1 | tablespoons | flax seeds |
| 2 | tablespoons | sunflower seeds |
| 1 | tablespoons | poppy seeds |
| 1 | tablespoons | hot paprika (or sweet, if preferred) |
| 2 | tablespoons | finely chopped fresh rosemary |
Preparation
- To prepare the savoury monkey bread, place the flour, Lievito Madre Natural Yeast ADAM, and lukewarm water in the bowl of a stand mixer. Mix roughly with a spoon, then add the egg and salt. Start the mixer and knead until the dough is smooth and well combined.
- Gradually pour in the olive oil while kneading, and continue until the dough becomes elastic and detaches from the sides and bottom of the bowl, wrapping itself around the dough hook. This will take about 20 minutes. (Of course, you can also knead by hand if you prefer.)
- Shape the dough into a ball, place it in a bowl, cover, and leave to rise in a warm place until doubled in volume – about 1 hour and 30 minutes.
- In the meantime, pour the 50 g of olive oil into a small bowl, add the garlic powder, and stir.
- Prepare 6 small bowls, each containing a different type of seed (sesame, flax, sunflower, poppy), as well as the paprika and chopped rosemary.
- Grease the ring tin with butter and set aside.
- Once the dough has doubled in size, divide it into 48 equal pieces (approx. 18 g each) using a kitchen scale.
- Shape each piece into a smooth ball, then dip each ball first into the oil and garlic mixture, and then – alternating – into one of the seeds, the paprika, or the rosemary.
- Arrange the balls alternately in the prepared tin until filled. Cover and leave to rise again for 30–45 minutes, until visibly puffed up.
- Meanwhile, preheat the oven to 180°C (static setting).
- Bake the monkey bread for approx. 40 minutes, until golden brown. Remove from the oven and let it rest for about 15 minutes before taking it out of the tin.
- Allow to cool on a wire rack – or serve warm.
In collaboration with @passionecooking
Soft wheat flour no. 4 type 00
La farina di grano tenero tipo 00 nr. 4 del Molino Merano è una farina versatile ed è nota anche come farina universale. Viene utilizzata in cucina per tutti le ricette improvvisate - una farina polivalente che si adatta ad ogni occasione, da tenere sempre in dispensa! È prodotta con chicchi di grano selezionati e di alta qualità.
1000 g
€1.65
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