Seed and Herb Tear and Share Bread
This herb and seed tear and share monkey bread would be perfect for a gathering or party!

Servings Prep Time
1Bread 30minutes
Cook Time Passive Time
30-35minutes 90minutes

Servings Prep Time
1Bread 30minutes
Cook Time Passive Time
30-35minutes 90minutes


  • 265ml

    Lukewarm Water

  • 7g

    Active Dry Yeast

  • 1.5tbsp


  • 1tsp


  • 1tbsp

    olive oil

  • 360-400g

    All Purpose Flour

  • 2tbsp

    Chia Seeds

  • 2tbsp

    Chopped Parsley

  • 2tbsp

    Sesame Seeds

  • 2tbsp

    Flaked Almonds

  1. Mix the water, sugar and yeast together in a large bowl and leave for 5 minutes until the water begins to gently bubble.

  2. Next, add the olive oil, flour and salt and mix until the dough comes together. Start with the lower amount of flour, and add more if your dough is too sticky. You should have a dough that comes together in one piece and isn’t sticky to touch.

  3. Knead the dough for 10 minutes, then place in an oiled bowl and cover with cling film. Allow to rise for 60 minutes in a warm place, or until doubled in size.

  4. After 60 minutes, punch all the air out of the dough and roll into ping pong ball sized pieces. Very slightly dampen the outside of each bowl by wetting your fingers in a bowl of water, then roll each ball in a different topping and place them into a non stick bundt tin.

  5. Once all the balls are in the bundt tin, cover with cling film and allow to rise for a further 30 minutes. Meanwhile, preheat the oven to 180°C.

  6. Bake the bread for 30-35 minutes, then allow to cool in the tin for 20 minutes, before turning out onto a wire rack to cool completely. Best served fresh the day it is made.

Recipe Notes

You can store the bread in a sealed container for 2-3 days, but it will be best served fresh on the day you make it.

© LAUREN CARIS COOKS. All images & content are copyright protected. Please follow my Sharing Policy if you would like to use or share any part of this post.