How to Make 100% Whole Wheat Pandesal II Whole Wheat Pandesal Recipe

These whole wheat Pandesal are the perfect balance between light and airy and full of fiber bread rolls. The taste is interesting on its own, slightly nutty with a hint of sweetness. This recipe that I will share with you is made from 100% whole wheat flour, but don't worry, I promise that it will yield the softest and moister Whole Wheat Pandesal bread rolls. They remain soft for up to 3 days, provided you store them in an airtight container. 😊👌

For 24 pieces of Whole Wheat Pandesal, you will need:

For the Sponge dough
200 grams (approx. 1 1/2 cups + 1 tbsp) whole wheat flour
300 to 350 grams (1 1/4 cups + 3 tbsp + 1 tsp) water, room temperature

For the main dough
200 grams (approx. 1 1/2 cups + 1 tbsp) whole wheat flour
65 grams (1/2 cup) wheat flour (for the 2. kneading)
100 grams (1/2 cup) granulated white sugar
2 tsp fine sea salt
10 grams (2 1/2 tsp) instant dry yeast
20 grams full fat powdered milk (optional)
all of the sponge dough
1 large egg, room temperature and slightly beaten (optional)
80 grams (5 tbsp + 1 tsp) unsalted butter, cubed and softened at room temperature (or 4 tbsp vegetable oil)
1 cup fine bread crumbs for coating

You will need:
For the Sponge dough
200 grams (approx. 1 1/2 cups + 1 tbsp) whole wheat flour
300 to 350 grams (1 1/4 cups + 3 tbsp + 1 tsp) water, room temperature

For the main dough
200 grams (approx. 1 1/2 cups + 1 tbsp) whole wheat flour + 65 grams (1/2 cup) wheat flour (for the 2. kneading)
100 grams (1/2 cup) granulated white sugar
2 tsp fine sea salt
10 grams (2 tsp) instant dry yeast
20 grams full fat powdered milk (optional)
all of the sponge dough
1 large egg, room temperature, and slightly beaten (optional)
80 grams (5 tbsp + 1 tsp) unsalted butter, cubed and softened at room temperature (or 4 tbsp vegetable oil)
1 cup fine bread crumbs for coating

Procedure :
For the Sponge dough: The evening before baking
In a large bowl, combine 200 grams of flour and water. Mix until no dry flour lumps are left. Cover with plastic film and let sit overnight in the fridge.
Remove from the fridge to thaw for 30 minutes to 1 hour before preparing the main dough.

For the main dough: The day of baking
Once the sponge and dough are ready, in the bowl of your stand mixer, add the 195 grams flour, sugar, salt, instant yeast, and milk powder (optional). Mix and make well in the middle.
Then add your sponge and dough and a slightly beaten egg. Knead for about 2 to 3 minutes until no dry ingredients are left. Then gradually add the softened butter and continue to knead until distributed evenly. Stop kneading and cover the bowl with a clean kitchen towel or plastic film. Let the mixture rest for 30 minutes at room temperature.
After 30 minutes, place the bowl back on the stand mixer, start kneading again, and add the remaining 65 grams of flour. Continue to knead for about 15 minutes. Then test your dough by performing the windowpane test. If your dough is not ready, continue kneading and testing every 5 minutes.
Transfer the dough to a lightly greased bowl, cover, and set aside in a warm place for 1 hour or until it has doubled in size.

Shaping
While the dough rises, prepare 2 baking trays with parchment paper and a bowl with fine breadcrumbs. Set aside until ready to use.
Punch it with your knuckles once the dough has doubled, and transfer it onto your workspace or countertop. You don't need flour to work.
Lightly grease your working surface and divide the dough into 2 equal portions of about 473 grams each dough (I used my kitchen scale). Picking each dough portion (let some of the gases out) into a rectangle using your hands and fingers. Then roll the dough tightly by pressing each fold tightly into the dough. Then roll and pat it to form an equal log shape. Remember to pinch the seam side. Cover the dough with fine breadcrumbs, then form into an equal log shape.
Using a sharp knife or a dough cutter, cut each log into 10 to 12 equal portions so that you will have 20 to 24 pieces of dough total.
Gently press each roll down to flatten, then place the dough piece, flat side down (cut side up), onto the prepared baking trays making sure there is space in between as these will still rise later. Lightly sprinkle with fine bread crumbs. Cover with a dry kitchen towel and let the dough rise for about 30 minutes. Repeat the same procedure with the other dough.
While the Pandesal is proofing, preheat the oven to 180 degrees Celcius (350F).
Bake for 12 to 15 minutes or until golden brown, and it should sound hollow when you tap the bread.
Serve warm and enjoy!

ENJOY AND HAPPY BAKING! 😊
Paula ❤

Music: Lets Go Home by Jeremy Blake from YouTube Music Library