*  Exported from  MasterCook  *
 
                           WHOLE WHEAT CROISSANTS
 
 Recipe By     : 
 Serving Size  : 24   Preparation Time :0:00
 Categories    : Breads
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    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                    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
   minutes.
   
   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 375 degrees until puffed and brown. Let cool
   slightly and serve.
  
 
 
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