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Whole rye croissants
ingredients
servings
8
Dark rye flour
100 grams
Type 0 wheat flour
150 grams
Rice flour
50 grams
Eggs
1 unit
White sugar
40 grams
Brown cane sugar
40 grams
Water
50 mL
Soy drink
50 mL
Sunflower oil
40 mL
Dry brewer's yeast
8 grams
Soy drink
3 spoons
Honey
1 teaspoon
Bakery products from Italy - Piemonte
Whole rye croissants
Whole rye croissants
ready in
7 hours
difficulty
daily requirement
100% Fat
100% Protein
100% Carbohydrates
translated by
Italian
with 
description
By now it is a little time that I prefer to prepare something that will put me in place for at least two or three breakfasts, at least I have no thought for a while. Yesterday I made these whole rye croissants .. they are not sweet because I always try to limit sugar consumption, so if you don't like it, increase the sugar. With these doses, eight of normal size came out.
preparation
step 1
In a blender put all the ingredients except the dash of milk and honey. Blend until a ball is formed. Then take the dough and knead it a little more on a floured pastry board.
step 2
Let it rise in a bowl covered with plastic wrap and cloth for at least 4 hours. (I put it in the microwave with a glass of hot water inside).
step 3
Spend the 4 hours taking the dough and give it a rectangular shape and fold it over itself, cover it with plastic wrap and let it rest in the fridge for half an hour, repeat the operation two more times. This is used for peeling.
step 4
Then spread the dough well, forming a large rectangle, using a small wheel to form triangles, roll them up on themselves giving the classic shape of the croissants, let them rise again for an hour.
step 5
Turn the oven on and preheat it to 200 °. Brush the croissants with milk and honey and bake them for 15 minutes at 200 °. Next time I will bake them at 180 ° because my oven, as I said in the past, seems to always heat more than I should,
step 6
in fact it has darkened them more than usual. Once cooked, stuff them to taste and sprinkle with almond Bolero, or icing sugar.
