Whole Wheat Croissants

Directions

Combine yeast and warm water, stirring a little to dissolve yeast.

Let sit about 10 minutes.

Add ½ of flour; add water and honey; whisk until smooth.

Cover bowl and let stand 1½ hours.

Combine remaining flour with butter, and flatten butter pieces.

Pour yeast batter into flour mixture; fold together with spatula; just moisten flour without breaking butter pieces.

Turn dough onto lightly floured surface.

Pat dough down and roll into a 18 x 12 inch rectangle; if too sticky, sprinkle with flour.

Use a metal spatula to fold ⅓ of dough toward center; then fold from other side, ⅓ of dough over first ⅓.

Lift folded dough off work surface, and scrape surface clean.

Sprinkle work area with flour and repeat, rolling and folding 3 more times.

Dough must be hard; if not, freeze for 45 minutes.

Pat dough into rectangle.

Cut into parts, 1 part for each 4 croissants.

For instance, for 24 croissants: cut in ½ lengthwise, then cut each half into 3 pieces, for a total of 6 (4×6).

Work with one piece at a time, holding others in refrigerator until ready to use.

Roll each piece individually into 5 ½; x 14 inch rectangles.

Cut into two 1½ x 7inch pieces.

Cut each piece diagonally to form 4 triangles; roll from wide end to point.

Place on ungreased cookie sheets.

Curve ends to crescent shape.

Beat egg with water; brush croissants with this and set them aside 1 hour.

Reglaze with egg/water mixture.

Bake at 375℉ (190℃) F until puffed and brown.

Let cool slightly and serve.