Whole Wheat Pesto Pandesal Recipe

Name: Whole Wheat Pesto Pandesal
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 kg whole wheat flour; 100 g sugar; 15 g salt; 13 g instant yeast; 4 g bread improver, Dobrim Nobro; 600 g water; 100 g pesto sauce, base for flavor; 20 g shortening; 30 g margarine; 20 g vegetable oil

Servings: persons

1
Straight Dough Method:
2
Combine flour, Hollandia Instant Yeast and Dobrim Nobro. Dissolve sugar and salt in water and combine with flour mixture.
3
Mix for 2 minutes at low speed.
4
Add Shortening and Margarine, then mix for 4 minutes at high speed.
5
Add vegetable oil and Pesto Base, continue mixing for 1 minute at high speed or until fully developed.
6
Ferment for 3 hours.
7
Carefully form dough into a long baton shape and roll over bread crumbs.
8
Rest for 15 minutes.
9
Cut into 30 g pieces, place in baking tins.
10
Proof.
11
Bake at 180u00b0C until golden brown.

991

kcal

Calories

Fat

205

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1 kg whole wheat flour, 100 g sugar, 15 g salt, 13 g instant yeast, and more.

Yes, Whole Wheat Pesto Pandesal falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Whole Wheat Pesto Pandesal

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