This Malunggay Whole Wheat Bread is one of the easy and healthy bread recipes that you can make! It is loaded with vitamins, minerals and energy that your body needs. Pair this with your favorite milk or tea and enjoy a delicious breakfast or snacks!
What is Malunggay Whole Wheat Bread?
Malunggay Whole Wheat Bread is a nutritious Filipino bread recipe that is made with chopped malunggay (moringa) leaves, whole wheat flour, reduced-fat milk, yeast, egg and sesame seeds. It’s a great breakfast or snack recipe and a natural way to incorporate the benefits of moringa leaf into our daily lives. It’s a healthier alternative that’s just as delicious as the classic white bread. Whole wheat flour has all parts of the grain kernel intact which offers more natural nutrients and fiber.
This delicious and nutritious bread is easy-to-make and can be served as is with a powdered milk or tea of your choice, lightly toasted with your choice of spread or as a sandwich for a healthy snack option. Moringa leaf is very rich in nutrients namely protein, fiber and minerals. Moringa oleifera is sometimes called a “Miracle Tree” because all of its parts are used for nutritional, pharmacological properties. The following are some of the benefits in consuming this miracle plant which is widely considered as a superfood.
Health Benefits of Malunggay (Moringa):
- Protects and nourishes skin and hair
- Treats edema
- Protects the liver
- Prevents and treats cancer
- Improves eye health
- Fights against bacterial diseases
- Makes the bones healthier
- Treats stomach complaints, diabetes, and asthma
Try making this easy and healthy Filipino bread recipe at the comfort of your home. Happy baking!
Tips and Procedures:
- Make sure to wrap the dough in a plastic wrap and let it rest before kneading to make softer loaves.
- You may use a right amount of dried malunggay or moringa leaf powder as an alternative to the fresh ones.
- If whole wheat flour is unavailable, you may use all-purpose flour, or use ¼ cup wheat germ and ¾ cup all-purpose flour per cup whole wheat. You may also replace the whole wheat flour with graham flour.
- Feel free to make this into a malunggay pandesal recipe.
- Use an egg alternative to make this a vegan bread.
- Storage: Keep tightly closed in original packaging and properly store at room temperature for about 5 to 7 days.
How to Make Malunggay Whole Wheat Bread :
Listed below are all the ingredients you will need:
- reduced-fat milk
- granulated sugar
- instant yeast
- whole wheat flour
- olive oil
- chopped malunggay leaves or moringa powder
- sesame seeds
In a small bowl, add milk, one tablespoon of sugar, and yeast and allow it to bloom for 15 minutes. In a large bowl, add whole wheat flour, remaining sugar, salt, and whisk until well combined:
Add in yeast mixture, egg, and olive oil and mix until it forms into a rough dough. Then, add the chopped malunggay leaves:
Knead the dough on a floured surface for 13 minutes:
Place the dough in an oiled bowl and cover with cling film and allow it to rise for 45 minutes. Next, punch down and divide the dough into two portions and Place the dough into an oiled loaf pans. Then, sprinkle with sesame seeds. Allow it to rise for the second time uncovered for another 45 minutes:
Bake in a preheated oven for 40 minutes at 350 degrees Fahrenheit. Remove from the pan and let it cool on a cooling rack:
Slice into portions before serving. Enjoy!
Frequently Asked Questions:
Whole wheat contains the entire wheat kernel while whole grain means that all parts of the grain kernel are used which includes the bran, germ and endosperm. Whole wheat bread is only one type of whole grain bread. In addition to wheat, whole grain bread can include other whole grains, such as whole grain oats, rolled oats, whole barley and brown rice. On the other hand, multigrain bread contains more than one type of grain.
Pandesal was first introduced to the Philippines in the 16th century by the Spaniards. It is one of the favorite and ubiquitous Filipino breads that you can find in the country. Nowadays, it comes with different flavors including the malunggay (moringa) flavor.
Yes. The yeast releases gases when it consumes the sugars in the flour. These gases get trapped inside the dough by the mesh the gluten makes which causes the bread to be airy and fluffy. This mesh is formed by kneading the dough.
Malunggay Whole Wheat Bread
- 1 cup reduced-fat milk, heated to 120 degrees Fahrenheit
- 3 tablespoons granulated sugar divided
- 2 teaspoons instant yeast
- 3 cup whole wheat flour
- ¼ teaspoon salt
- 1 large egg
- 2 tablespoons olive oil
- ½ cup malunggay leaves or moringa powder chopped
- ½ teaspoon sesame seeds
- In a small bowl, add milk, one tablespoon of sugar, and yeast and allow it to bloom for 15 minutes.
- In a large bowl, add whole wheat flour, remaining sugar, salt, and whisk until well combined.
- Add in yeast mixture, egg, and olive oil and mix until it forms into a rough dough.
- Add-In the chopped malunggay leaves and knead the dough on a floured surface for 13 minutes
- Place the dough in an oiled bowl and cover with cling film and allow it to rise for 45 minutes.
- Punch down and divide the dough into two portions and Place the dough into an oiled loaf pans.
- Sprinkle with sesame seeds.
- Allow it to rise for the second time uncovered for another 45 minutes.
- Bake in a preheated oven for 40 minutes at 350 degrees Fahrenheit.
- Remove from the pan and allow it to cool on a cooling rack completly.
- Slice into portions before serving.