Whole Wheat Croissants

2 tb Yeast

3/4 c Water, warm

1 3/4 c Whole wheat pastry flour

1/2 c Water

1 1/2 tb Honey

2 c Butter, 1/2" pieces

1 Egg

1 tb Water

Combine yeast and warm water, stirring a little to dissolve yeast. Let sit about 10 minutes. Add 1/2 of flour; add water and honey; whisk until smooth. Cover bowl and let stand 1 1/2 hours. Combine remaining flour with butter, and flatten butter pieces. Pour yeast batter into flour mixture; fold together with spatula; just moisten flour without breaking butter pieces. Turn dough onto lightly floured surface. Pat dough down and roll into a 18" x 12" rectangle; if too sticky, sprinkle with flour. Use a metal spatula to fold 1/3 of dough toward center; then fold from other side, 1/3 of dough over first 1/3. Lift folded dough off work surface, and scrape surface clean. Sprinkle work area with flour and repeat, rolling and folding 3 more times. Dough must be hard; if not, freeze for 45 minutes. Pat dough into rectangle. Cut into parts, 1 part for each 4 croissants. For instance, for 24 croissants: cut in 1/2 lengthwise, then cut each half into 3 pieces, for a total of 6 (4x6$). Work with one piece at a time, holding others in refrigerator until ready to use. Roll each piece individually into 5 1/2" x 14" rectangles. Cut into two 5 1/2" x 7"

pieces. Cut each piece diagonally to form 4 triangles; roll from wide end to point. Place on ungreased cookie sheets. Curve ends to crescent shape. Beat egg with water; brush croissants with this and set them aside 1 hour. Reglaze with egg/water mixture. Bake at 375 degrees until puffed and brown. Let cool slightly and serve.