• Nat Wheat Bread Month - 2

    From Dave Drum@1:3634/12 to All on Sunday, December 31, 2023 19:03:00
    MMMMM----- Recipe via Meal-Master (tm) v8.06

    Title: Whole-wheat Croissants
    Categories: Breads
    Yield: 24 Servings

    2 tb Yeast
    3/4 c Water; warm
    1 3/4 c Whole wheat pastry flour
    1/2 c Water
    1 1/2 tb Honey
    2 c Butter; 1/2" pieces
    1 lg Egg
    1 tb Water

    Combine yeast and warm water, stirring a little to
    dissolve yeast. Let sit about 10 minutes. Add 1/2 of
    flour; add water and honey; whisk until smooth. Cover
    bowl and let stand 1 1/2 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" rectangle; if too
    sticky, sprinkle with flour. Use a metal spatula to
    fold 1/3 of dough toward center; then fold from other
    side, 1/3 of dough over first 1/3. 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

    Pat dough into rectangle. Cut into parts, 1 part for
    each 4 croissants. For instance, for 24 croissants:
    cut in 1/2 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"
    rectangles. Cut into two 5 1/2" x 7" 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 375ºF until puffed and brown. Let cool slightly
    and serve.

    From: http://www.recipesource.com

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