Whole Wheat Pandesal Recipe

For some reason this wasn’t transferred over, and a good # of first-time visitors come here looking for this, so here you go: (I’m still organizing and will pare down the categories in the sidebar, and still tweaking the navigation, so please bear with me, this might appear on another page/post sometime.)

(Half) Whole Wheat Pandesal

1 packet active dry yeast
2 1/4 cups lukewarm water
5 tablespoons sugar
1 1/2 cups milk
4 tablespoons melted butter or canola oil
4 cups whole wheat flour
5 teaspoons salt
5-7 cups all-purpose flour
cooking spray
dried bread crumbs for coating rolls

In a large bowl, dissolve yeast and 1/4 teaspoon of sugar in 1/2 cup water. Proof for 10 minutes or until bubbly. Combine whole wheat flour and salt in another bowl. Add the rest of the water, the milk, the sugar and the oil to the yeast mixture. Stir well. Add the salt-flour mixture, stirring with a wooden spoon at first, then your hands as the mixture becomes stiff. Start adding the all-purpose flour, adding just enough to clean the sides of the bowl. Dough will be sticky and moist. Knead on a lightly-oiled or lightly-floured surface for 15-20 minutes or until well-incorporated and gluten strands form. Spray bowl with cooking spray and return dough into bowl, forming it into a ball and turning to coat lightly with the oil. Cover with plastic wrap (not too tightly) or a clean dishcloth and set in a warm place where it can rise undisturbed. Inside your oven with the pilot light turned on is a good place. Alternatively you can refrigerate the dough overnight for a slow rise. Remove from the refrigerator a couple of hours before forming the dough so it can return to room temperature. When the dough has doubled (poke it with your fingers, the indentation should remain), pull off little balls of dough and form into rolls. You could also divide the dough into quarters and roll each quarter into a log, then slice the log into 1-inch pieces. (How you form the rolls is important. A cut roll will be flatter than one that has been formed by hand). Coat the formed rolls with bread crumbs, and arrange on a lightly greased baking sheet (or use a non-stick sheet) about 1 inch apart. Let rise a second time until doubled (depending on the temperature of your kitchen, this can take anywhere from 15 minutes to an hour. The important thing here is the volume of the risen dough, not the time). Bake in a preheated 350 degree oven for 15-20 minutes. Serve hot.

Cook’s Notes:

– A standing mixer makes kneading easier. If you have one, by all means, use it, following the same order for adding ingredients.
– Make sure the bowl you use for the dough is large enough to accommodate double the volume of dough. A plastic bin with straight sides works wonderfully.
– Note that the proportion of whole wheat to regular flour can be altered. The more wheat flour you use, the heavier the dough, hence the longer time it takes to rise. You can also use only all-purpose flour, which will result in a lighter pandesal.
– My 14-year-old helped me form these, and she likes making them big, making about 36 pandesal. I usually like the smaller pandesal, and if you opt to make those you will have approximately 72 pieces.


  1. Jundio says:

    You may be interested in trying out a different recipe which was handed down to me by my father. The procedures are basically the same except for the ingredients and the equipments, which Pan de Amerikana bread is unique for.

    The ingredients of the 1950’s pandesal of Pan de Amerikana are: molasses, raw salt, vegetable shortening, hard wheat flour, water and yeast bar. We are still using the conventional way of baking. We use wood fired clay brick oven for baking. To attain a smoke flavor, we incubate the almost baked buns inside the oven and insert a different aromatic firewood for a unique taste. You may view the site map of our Marikina branch at http://www.pandeamerikana.multipy.com

  2. Jundio says:

    Pan de Amerikana would like to invite interested photography clubs and or IT photo video afficionados to join our $1,000 (one thousand dollar)photo/video contest.

    Details and site location posted at http://www.pandeamerikana.multiply.com

    How to join contest:

    1. Create an AVP (audio video presentation) about Pan De Amerikana garden restaurant and bakeshop . It could be a review, an event, an experience, a documentary, story, photo slideshow or any plot. Be creative.
    2. Post the AVP in you tube. Maximum of 5 mins. (tip: invite friends to view your post)


    3. Register and post a review at http://www.tripadvisor.com regarding Pan de Amerikana. Only a successful tripadvisor post will automatically confirm your participation in the contest.
    4. Contest starts June 17,2008. Counting of You tube hits will be August 17,2008(tentative)
    5. Winners will be advised thru email.

  3. lyn says:

    i’m quite interested on starting a small bakery business,but really a newbie.May i start by knowing how much capital you spent on that posted pandesal ingredients and would like to be advised on matters related to pandesal making.than you very much.


  4. mark says:

    what is the best flour in making a delicious pandesal and what is the best machine made or mano mano in making pandesal

  5. pricila says:

    Hi, how can i substitute the wholewheat flour to bread flour. i’m really seeking an simpl & authentic recipe of pandesal like pandesal de pugon. thank you for sharing this recipe i will try it now..

  6. New Baker says:


    Can you kindly let me know how many grams (or cups) is one packet of active dry yeast? Apparently, this ingredient is available in cans here in Dubai. I am really craving for an authentic pinoy pandesal. Thanks and hope to hear from you. =)

  7. delia says:

    do we have all purpose flour in th UK. i went to the grocery a while ago & i couldn’t find it. I saw self-raising four, pain flour & bread flour…

  8. Letenky says:

    Pretty nice post. I simply stumbled upon your weblog and wished to mention that I’ve really enjoyed browsing your weblog posts. After all I’ll be subscribing on your feed and I hope you write again soon!

  9. Mimi Dy says:

    I did all as instructed. I did bake at night. It was perfect! The following day, my pandesal has harden. How do I prolong its crunchiness in the outside but softness in the inside?

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