100% Whole Wheat Sourdough Pandesal

If you love whole wheat bread rolls, so this is the recipe for you. It is soft, chewy, and is 100% whole wheat, no white flour, and delicious.

I had a lot of fun coming up with this 100% Whole Wheat Sourdough Pandesal. After baking my first sourdough pandesal and my first 100% whole wheat pandesal, this recipe is straightforward.

Whole Wheat Flour

Whole wheat flour is flour that still contains the wheat germ and bran as opposed to white flour, which is made up almost entirely of the endosperm. As a result, whole wheat flour has more fiber and nutrients than white flour, and whole wheat baked goods have a more interesting flavor and chewier texture.

100% Whole Wheat Sourdough Pandesal
100% Whole Wheat Sourdough Pandesal

Using whole wheat flour on your baked goods means that your final loaf will be lacking volume. The dough never really rises as much as, and the more whole wheat you use in your dough, the more difficult it becomes. This is due to the bran and germ that is present in whole wheat flour.

100% Whole Wheat Sourdough Pandesal
100% Whole Wheat Sourdough Pandesal

Types of Whole Wheat Flour

There are several types of whole wheat flour on the market. It can come in a variety of consistencies from extra coarse to extra fine.

A extra coarse grind or stone-ground whole wheat flour will give your bread a more whole grain texture. It is tasty and healthy, but a much heavier, brany kind of consistency.

100% Whole Wheat Sourdough Pandesal

Then there is something called extra fine whole wheat flour that gives the bread a smoother texture. It even closely resembles white flour, but it is not bleached, and it has some of the bran taken out of it so that it is not as dense as the stone-ground whole wheat flour.

For this recipe, I used stone-ground whole wheat flour, but you can also use fine whole wheat flour, for finer pandesal rolls texture. This recipe was in response to one of my Instagram followers that asked for a sourdough whole wheat pandesal formula. 😊

How to make 100% Whole Wheat Sourdough Pandesal

Firstly, you want to make sure that your sourdough starter is ready to bake. About 8 hours before you plan on mixing the dough, feed your sourdough starter. I keep mine at 100% hydration, which means that I feed it with equal weights of flour and water. If you are new to sourdough baking, you can refer to my Make your Sourdough Starter post. And if you don’t have a starter, please check out my simple sourdough starter recipe.

More Sourdough Bread Recipes

Quick notes and tips

  • Make sure your starter is active and bubbly before using it. Do a float test.
  • For this recipe, I used stone-ground whole wheat flour, but you can also use fine whole wheat flour, for finer pandesal rolls texture.
  • Wet your hands when doing the laminations and shaping so that the dough doesn’t stick to your fingers.
  • Grease a 25×19 cm rectangular baking pan.
  • Work gently to avoid deflating the dough.
  • Remove from pan immediately after baking and cool on a rack. Enjoy!
100% Whole Wheat Sourdough Pandesal

If you want to learn how to bake this 100% whole wheat sourdough pandesal, I would be happy to share my recipe with you. 😃

If you are on Instagram, tag @fildankitchen when you post your baked photos so that I can share them. And don’t forget to subscribe to our YouTube channel for more cooking video recipes.

You will need:

Overnight autolyse

  • 245 grams whole wheat flour
  • 150 grams water, lukewarm

For the main dough

  • 60 grams active and bubbly sourdough starter 100% hydration
  • 50 grams sugar
  • 5 grams fine sea salt
  • 30 grams butter, diced and softened at room temperature

Procedure (video):

The evening before baking: Prepare the autolyse and starter

  1. In a large bowl, mix well the flour and water either with your hands or a strong wooden spoon until you have a big, sticky, shaggy dough, and no dry flour remains anywhere. Cover with a damp kitchen towel or plastic film and leave to hydrate overnight on your countertop.
  2. Prepare the sourdough starter in advance. Let sit for 4 to 12 hours until it has risen and a small portion passes the float test.

The next day

  1. When the starter has doubled and passed the float test, now it’s time to add it to the dough. 
  2. In the bowl of a stand mixer, add the autolyse and active sourdough starter. Attach the flat beater and mix for 2 minutes or until well incorporated. Then rest for 30 minutes.
  3. Add sugar and salt, then mix again for 2 minutes or until well incorporated.
  4. Now change the mount to a dough hook and gradually add softened butter. The butter should be added in small quantities, making sure the dough absorbs the butter well before adding moreKnead until it passes the windowpane testI knead my dough for about 8 minutes.

Warm bulk fermentation

  1. Remove the dough from the mixing bowl, then transfer to a lightly greased cookie baking dish, bowl, or plastic tub. Cover with a lid or plastic bag with a clip and leave it at room temperature for 1 hour.

Lamination

  1. We will perform 3 sets of lamination. We will do this every 1 hour.
  2. Lightly mist the countertop with water and wet your hands and the bench scraper. Transfer the dough onto the wet countertop. Gently pull from the center out to form a rectangle shape. Fold the left side to the center and do the same on the right side. Take the far end of the dough and roll it like your rolling a cinnamon roll. Transfer the dough back into a low-side cookie baking dish. Cover and let rest for 60 minutes. Do the same procedure two times.

Shape and room temperature proofing

  1. Grease a 25×19 cm rectangular baking pan.
  2. Divide and shape the dough. I use my kitchen scale to weigh the whole dough (this is optional) and then divide it into 12 equal portions. Shape each dough into a ball. Work gently to avoid deflating the dough.
  3. Once all the dough has been pre-shaped into balls, please place them in the prepared baking pan. Cover and leave the dough to rise for the final time at room temperature for 1 to 2 hours until the rolls are quite puffy. To check if your dough is ready to bake, take a Poke test. Lightly flour your index finger, then gently poke your finger into the dough about half-inch deep. If the dough pops back out slowly and leaves a slight indentation, then your dough is ready to bake. I advise watching my video tutorial here for visual guidance.

Baking time!

  1. 30 minutes before baking the Sourdough Whole wheat Pandesal rolls, preheat your oven to 180 degrees Celcius (350F).
  2. Drizzle some breadcrumbs on top and bake the Pandesal for 15 to 18 minutes, or until well browned.
  3. Remove from the oven and tap the top of the rolls; if the sound is hollow, it is ready to be cooled. If not, put it back in the oven for another 3 to 5 minutes, or until they are ready.
  4. Remove from pan immediately after baking and cool on a rack. Enjoy!
 

Notify when new recipes are published

FOLLOW ME ON YOUTUBE

6 Comments

  1. Wow! I just tried this today and it’s so good! The sourness is just right, it’s not dry at all. I reduced the sugar to 35g and it’s just right for our taste! Thank you for sharing this Paula and I hope you continue to share with us your wonderful recipes and creation. God bless you!

     
  2. I was so excited to have come across your recipe for a sourdough whole wheat pandesal. I followed the recipe to the letter. I didn’t get the rise that I would have wanted, but I got the tartness of the sourdough and the sweet and salty character of our beloved pandesal. The crumb is soft, too. Thanks for sharing this! By the way, I made your sourdough banana cake. That’s a winner!

     
    • You’re welcome Alice! I’m so glad you found me and my recipe And thank you also for trying both my sourdough whole wheat pandesal and banana bread, I hoped, you enjoyed them!

      Greetings, Paula ❤

       

Leave a Comment

Your email address will not be published. Required fields are marked *

*