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Whole Wheat Croissants
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…
Whole Wheat Croissants – Ingredients and Instructions Printout
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!
Whole Wheat Croissants