February 8, 2012

Whole Wheat Pandesal

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Whole Wheat Pandesal

I regularly bake Pandesal since the day I learned how to bake bread properly but this is the first time I added not just whole wheat flour but also a small portion of sourdough. I can honestly say I love the rolls for the nutty flavor and the hint of sweetness from the whole wheat flour. I was also surprised the rolls are not dense and heavy; they have soft fluffy crumb and really crispy crust. 



Crusty Whole Wheat Pan de Sal (Pandesal)
1 teaspoon instant yeast
1 cup bread flour
1 tablespoon sugar
1½ cups warm water
1 tablespoon light olive oil
1 tablespoon sea salt

1 cup sourdough
2½ to 2¾ cups whole wheat flour
very fine bread crumbs
  • In a stand mixer bowl, whisk together bread flour, sugar, and yeast. Add 1 cup water and with the dough hook attachment, mix until well combined. Let stand for 10 minutes. Add the remaining water, oil, salt, sourdough, and 2 cups whole wheat flour; mix on low speed for 2 minutes. Add the rest of the whole wheat flour 2 tablespoons at a time, adjusting with warm water or flour as necessary. Knead on medium-low speed for 5 to 8 minutes until dough is smooth and elastic. Transfer dough into a lightly greased container, cover with plastic wrap and let rise until doubled in bulk, about 2½ hours. 
  • Lightly knead risen dough to remove bubbles, divide into 24 to 30 pieces and shape into ovals. Roll in bread crumbs, place 2 inches apart on cookie sheet/s. Cover with plastic wrap and let rise for 1 hour or until rolls have doubled in size. 
  • Bake in a pre-heated 425°F oven for 10 minutes; lower oven temperature to 375°F and continue baking for another 15 minutes or until golden brown. Serve while piping hot. Reheat leftover rolls in a 350° F oven for 10 minutes. 
Whole Wheat Pandesal

I'm not done yet with my obsession with pandesal. I will be posting soon the Baliwag-style pandesal which are very small but enriched with butter and eggs and are much sweeter than regular pandesal.

4 comments:

Iska said...

Nom nom nom nom! Sarapnaman nyan! I haven't baked anything for a long time. Buti na lang a friend gave me a basket of her homemade pandesal. Ubos agad!

Anonymous said...

Try using dark brown sugar next instead of white sugar if you want them leaning on darker tone

Anonymous said...

meron bang alternative sa sourdough? medyo complicated kasi for me ang paggawa ng starter..

Oggi said...

Anon@2/22/12
You can either sub old dough or pâte fermentée or you can eliminate it altogether and add bread flour and water.

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