Wake up to the smell of freshly baked, healthy Pandesal! Soft bread topped with healthy multi-grain cereals to jump-start your day! Level up Pandesal with this easy and “make it fancy” recipe!
The pandesal recipe holds a special place in my heart because it helped me overcome my fear of making homemade bread and rolls. I made it a mission to really learn how to make it. Why? Because it’s the bread I grew up with every morning.
It is so delicious and versatile, it’s equally perfect for all beginners and expert bread makers. You don’t even need a stand mixer – this yeast dough is forgiving and easy enough to be made with a good old-fashioned hand kneading.
Why Multi-Grain Cereal?
I sometimes buy multi-grain cereals when I want a healthier breakfast. It’s high in nutrients and fiber and improves digestion. You probably also see multi-grain bread when walking down the bread aisle in groceries. So, why not make multi-grain pandesal since there are multi-grained loaves? After some tries and a thumbs-up from my daughter, I settled on this recipe.
How to Make Pandesal with Multi-Grain Cereals
As with all my bread making recipe, I start with adding active dry yeast and milk in a bowl and let it sit for 5 minutes until it blooms. If you are using instant yeast, add directly to the dry ingredients. The steps are similar to my Ube Pandesal recipe without the powdered ube flavoring, food coloring, and ube extract. I also used cereal flour but you can still use bread flour. A half beaten egg was used in this recipe and was added together with the wet ingredients.
- Cereal flour or bread flour
- Yeast-milk mixture
- half beaten egg
- vegetable oil
Tips for Pandesal with Multi-Grain Cereals
- When making the dough, it shouldn’t be too sticky or too dry. You should be able to mold it just like clay.
- When using dry active yeast make sure that there are bubbles after adding water, if not discard and make a new one.
- All ingredients should be at room temperature.
The secret ingredient is always LOVE
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Pandesal with Muti-Grain Cereals
- 250 grams or 1¾ cups of cereal flour (or bread flour)
- 2.5 grams or ½ tsp dry active yeast (or instant yeast)
- 30 grams or 2 tbsp sugar
- 2.5 grams or ½ tsp salt
- ½ cup and 2 tbsp warm milk
- 2 tbsp vegetable oil
- ½ egg
- multi-grain cereal (toppings)
- bread crumbs (toppings)
- In a small bowl pour the warm milk then add the dry active yeast. Let sit for 5 mins to bloom.
- In a different bowl place the cereal flour/bread flour, sugar, salt. Mix until well incorporated.
- When the yeast-milk mixture is ready pour into the dry ingredients then mix by hand until incorporated. Add ½ beaten egg then knead for 3 mins until it dough forms.
- If you’re using a stand mixer, attached bowl and use a hook attachment. Start mixer starting from the lowest speed. Increase speed after a minute or so.
- Add vegetable oil then knead until the dough become smooth and elastic. (NOTE: do not dust your work surface with flour to avoid making the dough dry and hard).
- Place the dough into a greased bowl and cover with cling film or clean kitchen towel and let it rest for 1 hour or until it doubles in size.
- When the dough is double in size, lightly punch it to release air. Cut the dough into small sizes, approx. 50 grams each.
- Take a piece of dough and form into a ball. Combine multi-grain cereal and bread crumbs in a bowl.
- Roll the shaped dough in multi-grain cereal and bread crumbs and transfer them to a parchment-lined baking sheet. Cover with a kitchen towel and let rest again for 20 mins until double in size. While waiting, preheat oven at 160°c
- After resting the dough place inside the preheated oven and bake for 20-25 mins.
- Remove from the oven and let it cool for a couple of minutes. Bon appetit!