Whole Wheat Croissants
yeast, active dry
whole-wheat pastry flour
1/2 inch pieces
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 (4x6).
Work with one piece at a time, holding others in refrigerator until ready to use.
Roll each piece individually into 5 1/2; 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.