Whole Wheat Pesto Pandesal: A Savory Twist on a Filipino Favorite

There’s a particular aroma that wafts from bakeries in the Philippines, a comforting cloud of yeast, sugar, and warmth that instantly conjures childhood memories. Pandesal, that ubiquitous bread roll enjoyed at breakfast or as a snack, holds a special place in my heart. While I’ve always adored the classic, slightly sweet, fluffy goodness, the idea of infusing it with the vibrant, herbaceous notes of pesto sparked a culinary curiosity within me. Imagine that familiar tender crumb, but with a sophisticated, savory depth – a whole new dimension to an old favorite. This Whole Wheat Pesto Pandesal is not just a recipe; it’s a bridge between tradition and innovation, a testament to how familiar flavors can be reimagined to create something truly special.

Recipe Overview

• Prep Time: Around 20 minutes (plus 3 hours fermentation)
• Cook Time: Approximately 15-20 minutes
• Total Time: 3 hours 20 minutes (approximate, including fermentation and proofing)
• Servings: 63
• Yield: Many small pandesal rolls
• Dietary Type: Vegetarian (can be made vegan by checking pesto ingredients)

Ingredients

This recipe calls for a few key components to achieve that delightful whole wheat texture with a pesto punch.

• 1 kg whole wheat flour
• 100 g sugar
• 15 g salt
• 13 g instant yeast
• 4 g bread improver, such as Dobrim Nobro
• 600 g water
• 100 g pesto sauce, base for flavor
• 20 g shortening
• 30 g margarine
• 20 g vegetable oil

Notes on Ingredients:

• Whole Wheat Flour: Opt for a good quality whole wheat flour for the best flavor and texture. Some brands are finer than others, which can slightly affect the dough’s hydration.
• Bread Improver: This is a commercial dough conditioner that helps improve dough strength, elasticity, and volume. If you can’t find a specific brand like Dobrim Nobro, look for a general bread improver at a specialty baking supply store.
• Pesto Sauce: Use your favorite pesto. A classic basil pesto will provide that familiar herbaceous flavor. Ensure it’s a good quality base for the best results. For a vegan version, make sure your pesto is made without cheese.

Equipment Needed

• Large mixing bowl
• Stand mixer with dough hook (optional, but highly recommended)
• Measuring cups and spoons
• Baking sheets
• Parchment paper or silicone baking mats
• Sharp knife or bench scraper
• Oven
• Cooling rack

Instructions

Crafting these savory delights is a straightforward process, beginning with mixing the dry ingredients and gradually incorporating the wet components.

1. In the bowl of your stand mixer (or a large mixing bowl if mixing by hand), combine the 1 kg whole wheat flour, 13 g instant yeast, and 4 g bread improver (Dobrim Nobro). Whisk them together to ensure even distribution.
2. In a separate bowl or jug, dissolve the 100 g sugar and 15 g salt in the 600 g water. Stir until the sugar and salt are fully dissolved.
3. Pour the dissolved sugar and salt water mixture into the flour mixture. Begin mixing on low speed (or by hand) for about 2 minutes. This initial mix will start to bring the ingredients together into a shaggy dough.
4. Add the 20 g shortening and 30 g margarine to the dough. Increase the mixer speed to high (or continue mixing vigorously by hand) and mix for another 4 minutes. This stage is crucial for developing the gluten structure in the dough.
5. Now, incorporate the 20 g vegetable oil and 100 g pesto sauce. Continue mixing at high speed for an additional 1 minute, or until the dough is fully developed. You’re looking for a dough that is smooth, elastic, and pulls away from the sides of the bowl. It should feel slightly tacky but not overly sticky.
6. Cover the bowl with plastic wrap or a damp kitchen towel and let the dough ferment for 3 hours. This slow fermentation is key to developing flavor and texture. You can place it in a slightly warm spot in your kitchen to aid the process.
7. After the fermentation period, gently turn the dough out onto a lightly floured surface. Carefully form the dough into a long baton shape. Then, roll the baton over bread crumbs (if you wish to coat the outside of the pandesal, otherwise omit this step). For this specific recipe, the instruction is to roll it over bread crumbs, so we will follow that.
8. Allow the dough baton to rest for 15 minutes. This resting period allows the gluten to relax, making it easier to shape.
9. Using a sharp knife or bench scraper, cut the dough into pieces weighing approximately 30 g each.
10. Place the cut pieces into prepared baking tins. You can lightly grease your baking tins or line them with parchment paper. Ensure there’s a little space between each piece as they will expand during proofing and baking.
11. Proof the pandesal. Cover the baking tins and let them sit in a warm place until they have almost doubled in size. This typically takes about 45-60 minutes, depending on the room temperature.
12. Bake at 180°C (350°F). The baking time will vary depending on your oven, but aim for until golden brown. This usually takes around 15-20 minutes. Keep an eye on them to prevent over-browning.
13. Once baked to a beautiful golden hue, remove the pandesal from the oven and transfer them to a wire rack to cool completely.

Expert Tips & Tricks

To elevate your Whole Wheat Pesto Pandesal, consider these professional insights:

• Dough Hydration: Whole wheat flour absorbs more liquid than white flour. If your dough feels too dry during mixing, add a tablespoon of water at a time. Conversely, if it’s too sticky, add a tablespoon of whole wheat flour.
• Pesto Intensity: For a stronger pesto flavor, you can slightly increase the amount of pesto sauce, but be mindful of its oil content, which could alter the dough’s consistency.
• Bread Crumb Coating: If you choose to roll the baton in bread crumbs, ensure the crumbs are evenly distributed for a visually appealing and texturally interesting crust. You might want to lightly brush the baton with oil or water to help the crumbs adhere.
• Even Proofing: For uniform proofing, ensure the pandesal are covered adequately and placed in a draft-free environment.
• Oven Hot Spots: If your oven tends to bake unevenly, rotate the baking sheets halfway through the baking time.

Serving & Storage Suggestions

These Whole Wheat Pesto Pandesal are wonderfully versatile. Serve them warm, fresh from the oven, as is, or lightly toasted. They are perfect alongside a hearty soup, a fresh salad, or simply enjoyed on their own with a smear of butter or cream cheese.

For storage, allow the pandesal to cool completely before placing them in an airtight container. They will stay fresh at room temperature for 1-2 days. For longer storage, they can be frozen. Once completely cooled, place them in a freezer-safe bag or container. They will retain their quality in the freezer for up to 2-3 months. To reheat, gently warm them in a preheated oven (around 150°C/300°F) for a few minutes until they are heated through and slightly crisp again.

Nutritional Information (Estimated Per Serving)

Nutrient	Amount per Serving	% Daily Value
Calories	69.6
Total Fat	1.3 g	2%
Saturated Fat	0.2 g	1%
Cholesterol	0 mg	0%
Sodium	97.9 mg	4%
Total Carbohydrate	13.2 g	4%
Dietary Fiber	2 g	7%
Sugars	1.6 g	6%
Protein	2.3 g	4%

Note: Nutritional information is an estimation and can vary based on specific ingredients used, especially the pesto sauce.

Variations & Substitutions

While this recipe offers a delightful whole wheat pesto experience, feel free to explore these variations:

• Herb Combinations: Experiment with different herbs in your pesto. A mix of basil, parsley, and a touch of mint can add a unique twist.
• Cheese Variations: For a richer flavor, you can incorporate a small amount of grated Parmesan or Pecorino cheese directly into the dough along with the pesto.
• Spice It Up: Add a pinch of red pepper flakes to the dough for a subtle kick.
• Seed Coating: Instead of bread crumbs, roll the dough baton in sesame seeds, poppy seeds, or a mix of seeds for a different texture and nutty flavor.

FAQs

Q: Why is the fermentation time so long for this pandesal recipe?
A: The extended fermentation period of 3 hours is crucial for developing the complex flavors and the characteristic tender crumb of whole wheat bread, especially when using whole wheat flour which can sometimes be denser.

Q: Can I use all-purpose flour instead of whole wheat flour?
A: Yes, you can substitute with all-purpose flour, but note that the texture and flavor will be different, less dense, and with a milder taste. You might need to adjust the water quantity slightly as all-purpose flour absorbs less liquid.

Q: My dough is too sticky, what should I do?
A: If your dough is too sticky after adding all the ingredients, lightly dust your hands and the work surface with a little more whole wheat flour and continue to knead until it reaches the desired consistency. Avoid adding too much flour at once, as this can make the bread dry.

Q: How can I ensure my pandesal are evenly browned?
A: Baking at the correct temperature and rotating the baking sheets halfway through the baking process will help ensure even browning. Also, ensure the pandesal are not overcrowded on the baking sheet, as this can lead to uneven heat circulation.

Q: Is it possible to make this pandesal vegan?
A: Yes, this recipe can be made vegan by ensuring your pesto sauce does not contain any dairy products (like cheese). The other ingredients are typically vegan-friendly, but always double-check labels.

Final Thoughts

There’s a profound satisfaction in taking a beloved classic and giving it a fresh, exciting perspective. This Whole Wheat Pesto Pandesal achieves just that, offering a delightful savory alternative to the traditional sweet bread roll. The earthy notes of the whole wheat flour, beautifully complemented by the aromatic pesto, create a bread that is both comforting and sophisticated. I encourage you to try this recipe, to experience the joy of baking something familiar yet wonderfully new. Share these vibrant rolls with loved ones, perhaps with a glass of crisp white wine or a refreshing iced tea, and savor the delicious fusion of Filipino tradition and Italian zest. Your taste buds will thank you.