When I lived in the Philippines, Pan de Sal was almost always in a bread basket at our family’s breakfast table accompanied by butter, local jams and cheeses, condensed milk or Dulce de Leche. Unlike what its Spanish name suggests, it is actually more a Pan “Dulce” than Pan “Salado.” Its crust is thin and slightly crispy while the inside is light and fluffy. I especially loved slathering on my Lola’s homemade mango jam or eating it with quesong puti or dunking it in hot chocolate.
I was searching for a Pan de Sal recipe for the bread machine, but did not find one. I also wanted to bake a Vegan Whole Grain Bread with a lower fat and sugar content. After an internet search, I found Russian Filipino Kitchen. The comments on her recipe were numerous and positive. Although her recipe was not for the bread machine and used only white flour, it had everything else that I was looking for: vegan, lower fat and sugar content. It was easily adaptable and I went to work, or rather my bread machine, went to work. As you see below: success!
Bread Machine Vegan Whole Wheat Pan de Sal (Makes 20 rolls)
Adapted from Russian Filipino Kitchen
Place ingredients in order into your bread machine:
- 2 Tbs vegan butter or olive oil or your choice of oil
- 1 c your choice of milk or water
- 3/4 tsp sea salt
- 1/4 c sucanat or unrefined sugar
- 1 1/2 c bread flour
- 1 1/2 c whole wheat flour
- 2¼ tsp active dry yeast (or 1 packet)
Set for dough setting. When the dough setting is done, around 1 hour and 50 minutes, take the dough out and roll into a long log. Slice into twenty 1″ pieces. Roll in:
- whole wheat flour (this is a much healthier option than the traditional bread crumbs and does not sacrifice taste or texture)
Coat well. Place on a prepared baking sheet (with a silpat mat or parchment paper) around an inch apart.
Cover with a towel and allow to rise for 1 hour.
Bake in a preheated oven at 375F for 10 minutes on the center rack. Serve warm.
This Bread Machine Vegan Whole Wheat Pan de Sal, while made up of healthier ingredients, is still thin and slightly crispy on the outside and light and fluffy on the inside.
The best part: this recipe only takes a few minutes of your active time and the aroma in your kitchen will transport you to a Philippine bakery.
I couldn’t resist eating one straight from the oven. I ate half of it with vegan butter and half of it with homemade vegan Nutella. No photo of the latter, unfortunately, because it was gone in a second.