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"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Whole Wheat Croissants Recipe

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This recipe for Whole Wheat Croissants is from The Brown Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 pkg. active dry yeast
1 cup warm water (about 110 degrees)
¾ cup evaporated milk
1 ½ tsp. salt
1/3 cup honey
1 egg
3 cups of whole wheat flour
¼ cup butter, melted and cooled
3 cups unbleached or all-purpose flour
1 cup (1/2 lb.) firm butter
Directions:
Directions:
In the large bowl of an electric mixer, dissolve yeast in the warm water. Add milk, salt, honey, egg and 2 cups of whole wheat flour. Beat on medium speed until smooth. Stir in melted and cooled butter. Set aside.

In another large bowl, stir together 1 cup whole wheat flour and 3 cups unbleached or all-purpose flour. With a pastry blender or 2 knives, cut in 1 cup (1/2 lb.) firm butter until particles are the size of peas.

Pour the yeast batter into the butter-flour mixture and gently stir just until all the flour is evenly moistened. Cover with plastic wrap and refrigerate for at least 4 hours or up to 4 days.

Turn dough out onto a well floured board and knead for about 5 minutes. Divide dough into 4 equal parts. Working with 1 part at a time (keep remaining dough covered in refrigerator) roll on a well-floured board into a 17 inch circle. Dough will be stiff. Using a sharp knife, cut circle into 8 equal wedges. For each croissant, loosely roll wedge into point. Shape each roll into a crescent and place with point down 1 ½ inches apart on an un-greased baking sheet. Cover with plastic wrap and let rise at room temperature in a draft free place until doubled, about 2 hours. Brush rolls with 1 egg beaten with 1 tablespoon. water. Bake in a 325 degree oven for 25 min. or until lightly browned.

 

 

 

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