Years ago I ordered a whole wheat croissant at the King Arthur Bakery in Vermont. It was too good to be all whole wheat, I thought, so I interrogated the staff and they assured me it was. When I sadly concluded that frequent commutes from Iowa to Vermont weren’t feasible, I did my best to savor every bite. It didn’t occur to me that I might pull off such an extraordinary baking achievement on my own.
My good baking stars realigned later at the Kneading Conference in Maine, where I attended a class on whole grain pastries. That’s what inspired this (slight) adaptation of what I learned there. They’re a bit of a project to make, but I assure you the rewards far outweigh the effort required.
Imagine enjoying a fabulously decadent croissant where you actually feel nourished instead of dazed by a refined sugar and flour induced stupor. Well, here you go…
Note: the chocolate baton recipe (end of video Pt 1) is taken straight out of the book How to Make Bread, which has a great section on croissants and many wonderful things you can do with laminated dough. Our videos only scratch the surface.
Bonus Breadtopia Giveaway!
We’re going to give the first 3 people that make these croissants and post a photo and brief description of their experience in the comments box below, a $50 Breadtopia store credit. Now seriously, folks, eating your fresh home made croissants should be reward enough, but we’re just trying to have a little fun around here. It can get pretty quiet in Iowa ;-).
Rules: 1. Use all whole grain flour. 2. Try to follow the recipe and instructions. 3. Please post a photo of the finished croissants. 4. Have fun.
We’ll post a link here to your photo and comments for all to enjoy.
June 19 Update: We have our 3 winners in our Bonus Breadtopia Giveaway. Congratulations to Fred Thompson, Sam Connell and Juanita Reynard. Each bring added ideas and insights into whole grain croissant baking. Well done!