Ludy’s Kitchen Whole Wheat Pandesal Recipe

If you’ve been searching for the best wholemeal bread, but to no avail, why not make your own? There is a multitude of whole wheat pandesal recipes online. But ours has been perfected over time, so give it a try!

4.67 from 3 votes

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Course: Bread, Bread Rolls, Breakfast, Dinner Rolls, Main Course, Snack

Cuisine: Filipino Bread

Prep Time: 2 30

Cook Time: 14

Fermentation & Proofing Times: 22

Total Time: 1 44

Servings: buns

Calories: 149kcal

Author: Boy & Doods

Equipment

Ingredients

Poolish

147 gm bread flour
147 gm water
1 gm instant dry yeast

Final Mix

190 gm whole wheat flour
250 gm bread flour
92 gm semolina flour
128 gm russet potato
190 gm water (hot, for autolyse)
5 gm water
1 pcs egg (small)
40 gm milk powder (full cream)
4 gm instant dry yeast
13 gm himalayan pink salt
113 gm dark brown sugar
85 gm unsalted butter (softened)
295 gm Poolish

Instructions

Prepare Your Pre-Ferment - Poolish

Mix the bread flour and yeast before adding water.
Add the water and mix until there are no more lumps of dry flour.
Cover and leave on your counter for 1-2 hrs, then, keep in the fridge for at least 12 hrs.
Before mixing into the Final Mixture, take it out of the fridge, leave it on the counter and let it warm up to room temperature - 2-4 hrs, depending on the weather.
At the end of this process, the poolish should be bubbly and almost doubled in volume.

Other Ingredients To Prepare

Steam the russet potato.
Finely mash the potato and let it cool completely before mixing it in.
Pre-soak the entire batch of whole wheat flour with hot (autolyse) water.
Mix it up to ensure the whole batch is wet.
Let it cool down completely, at least 2 hrs.
Cream the softened butter with salt and sugar.

Mixing All Your Ingredients

Beat the egg and mix it with the water.
Put them in the mixing bowl.
Mix in the poolish, the pre-soaked whole wheat flour and mashed potato into the egg-water mixture.
In a separate bowl, mix the bread flour, semolina flour, the milk powder and the yeast.
Sieve the flour mixture into the mixing bowl.

Using The Mixer

Set the mixer to low speed and mix for 10 min.
At the end of the 10-min mixing, you should have a well-mixed dough with no dry lumps.
Let it rest for 30 min.
Mix in the creamed butter into the dough at low speed for another 10 min until the butter mixture is fully incorporated into the dough.
At the end of the 10-min mixing, the dough should have absorbed the creamed butter mixture completely.
Switch the mixer speed to medium and continue mixing for 7 more minutes.
At the end of the 7-min mixing, the gluten strands in the dough would be completely developed.
Gather and tighten it by mixing at high speed for 10-30 sec until the dough clears the sides of the bowl.

Fermentation / Proofing / Strengthening The Dough

Turn over your dough onto your work surface. Fold it into a smooth ball. Take note of its volume/size.
Let the dough rest for 45 min.
After resting for 45 min, stretch and fold the dough and form it into a tight ball.
Let it rest for another 45 min.
At the end of the 2nd resting, the dough would have risen to almost double in volume.

Cutting/Dividing & Shaping

Fold the dough to prepare it for cutting and shaping.
Divide the dough and measure its weight, 60 gm each.
Fold and round each piece.
Dust each piece with bread crumbs.
Let it rest in a baking tray until its almost double in volume (90% of the initial volume).

Baking- Finally!

Pre-heat the oven to 200C at least 30 minutes before baking.
Bake at 180C for first 7 minutes, then lower the temperature to 150C for the next 7 minutes.
Let it cool for 10 minutes... enjoy your whole wheat pandesal!

Notes

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Nutrition