Croissants with Whole Wheat

This one I am really proud of.  These end up so flaky and buttery that you would never know that they were more than half whole wheat.  

This is adapted from the King Arthur Flour Whole Grain Baking book.

For the dough:

2 1/2 cups freshly ground white whole wheat flour

1 1/2 cups unbleached bread flour

2 tsp sea salt

1 3/4 tsp active dry yeast (activated in 1/2 cup warm water and 2 tbsp sugar)

1 egg

1 cup plus 2 tablespoons milk

Activate the yeast for 5 minutes.  Mix in salt, egg, milk, and warm water.  Mix in the flours and knead very lightly until well combined.  Pat into a 9 inch square, wrap in plastic and refrigerate for 1 hour.  

Meanwhile prepare the butter by mixing:

2 cups (1 lb) of butter cold be workable

1/3 cup whole wheat pastry flour

When well mixed spread on a sheet of parchment or plastic wrap and make into an 8 inch square.  Wrap in plastc and place in fridge for a minimum of 30 minutes.

When the hour is up remove the dough onto a floured surface.  Lay the butter (unwrapped) at a 45 degree angle on in the center of the dough so it looks like a diamond in a square.  With a bit of water wet the ends of the dough and seal all the sides up to make an X on the dough.  Turn over and roll out the dough, keeping it floured underneath so it doesn't stick.  When it is about 12 inches by 18 inches stop rolling.  If any butter peaks though brush some flour on it so it doesn't stick to the rolling pin.  Fold the dough like a letter; fold one third in and the other third over that third.  Wrap in plastic and refrigerate for 20-30 minutes (or up to 1 hour).  Repeat this process 3 more times to complete a total of 4 rolls and turns.  Wrap the dough and refrigerate overnight to increase the flavor and let the dough rest.

On baking day roll out the dough into a 12 by 24 inch rectangle.  Trim the edges to make a perfect edge all around.  Cut into 4 rectangles each about 6 by 12 inches.  Divide each into 3 rectangles each 4 by 6.  Cut each rectangle across by a diagonal to make into 2 triangles.  You should end up with 24 triangles.  Make a notch on the wide end of the dough and fold rolling to the point.  Place point down on a baking sheet.  Cover loosely with plastic and let rest for 30 minutes.  

Preheat oven to 425 F and mix 1 egg with 1 tbsp water to make an egg wash.  Careful spread egg wash on croissants.

Bake at 425 F for 15 minutes and reduce heat to 350 F and bake 15 min more.  Let cool on rack.

For chocolate croissants place chocolate chips in the center before you roll.  

For cinnamon-sugar place a bit of the egg wash in the croissant and then sprinkle with a cinnamon sugar mix to your liking.  (I use about 2 tbsp sugar and 1/4 tsp cinnamon mixed together and put about 1/2-1 tsp in each). 

For almond take some marzipan and flatted a triangle and roll into the croissant.

Get creative and try what ever strikes your fancy.