Cheesy Garlic Spelt Monkey Bread

Spelt Cheesy Garlic Monkey Bread is a pull-apart loaf made from soft spelt dough balls, each one stuffed with mozzarella and rolled through garlic butter before baking in a bundt pan.

The crumb stays soft and slightly nutty from the spelt flour, and the outside turns deep gold with pockets of melted cheese between the layers. You pull it apart with your hands, no knife needed.

Spelt absorbs less liquid than regular wheat flour, so the dough should feel soft and slightly tacky, not stiff. If you add too much flour while kneading, the loaf bakes up dense instead of light.

You can shape the dough balls ahead and refrigerate them overnight, then let them come to room temperature and rise before baking. It works well for a weekend brunch table or alongside a pot of soup.

Why You'll Love This Recipe

• Pulls apart by hand, no slicing or plating needed
• Mozzarella centers stay melted and stretchy inside each ball
• Spelt dough gives a softer, nuttier crumb than plain white flour
• Shape ahead and refrigerate overnight for a stress-free bake day

Ingredient Notes

• Spelt flour: Use light or white spelt flour for the softest crumb. Whole spelt works too but the loaf will be denser and need slightly more liquid.
• Instant yeast: Instant yeast skips the proofing step and goes straight into the flour. Active dry yeast works if you bloom it in the warm milk first for 8 minutes.
• Milk: Warm milk helps the dough rise faster and gives a softer crumb. Whole milk works best, but a plant milk works if you need dairy-free dough.
• Mozzarella: Low-moisture mozzarella melts cleanly inside each dough ball without leaking too much. Cubed fresh mozzarella works but pat it dry first.
• Garlic: Fresh minced garlic gives the strongest flavor in the butter coating. Jarred minced garlic works in a pinch, use about 1 teaspoon per clove.
• Parmesan: Grated parmesan scattered between the layers adds a salty crust as it bakes. Pecorino works if you want a sharper edge.