Whole Wheat Croissants
Light and tender croissants with the hearty taste of whole wheat. Make sure that you use whole wheat pastry flour not whole wheat bread flour.
INGRIDIENT
DIRECTION
Step: 1
In a small bowl, dissolve yeast in warm water. Let stand until creamy, about 10 minutes. Stir in honey and 3/4 cup flour. Whisk until smooth. Cover bowl and let stand for 1 1/2 hours.
Step: 2
In a large bowl, combine butter pieces with remaining cup flour. Pour in yeast batter and stir to moisten. Turn dough onto lightly floured surface, pat dough down and roll into a rectangle. Fold 1/3 of dough toward center then fold other side of dough over first 1/3. Lift dough and scrape work surface clean. Sprinkle area with flour and repeat; rolling and folding 3 more times. Dough must be hard; if not, freeze for 45 minutes.
Step: 3
Pat dough into rectangle. Cut into 3 parts, 1 part for each 4 croissants. Work with one piece at a time, holding others in refrigerator until ready to use. Roll each piece individually into 1/4 inch thick rectangles. Cut into two pieces. Cut each piece crosswise diagonally to form 4 triangles. Roll from wide end to point and curve ends to form a crescent shape. Place on ungreased cookie sheets.
Step: 4
In a small bowl, beat together egg and water. Brush croissants with egg wash and set aside to rise for 1 hour. Meanwhile, preheat oven to 375 degrees F (190 degrees C). Glaze croissants with the egg mixture once more before baking.
Step: 5
Bake in preheated oven until puffed and brown, about 15 minutes. Let cool slightly and serve.
NUTRITION FACT
Per Serving: 340 calories; protein 3.4g; carbohydrates 13.1g; fat 31.4g; cholesterol 96.8mg; sodium 224.9mg.
The quality of the flour could make a real difference to your bread. Different makers do vary. Extra-strong or Canadian flours, which are naturally higher in gluten, may give you a best rise than standard bread flours – especially if you’re make wholemeal dough , which doesn’t always rise as well as white bread.
To made this in a breadmaker , add all the menus to your breadmaker and follow the makers instructions.
A dough’s first rising can be make in the fridge overnight . This slows down the time it takes to rise to double its size, giving it a deeper flavour. It’s also a great limit , as you can start it yesterday , then clear it off the next day.
