Whole-Wheat Croissants

Simple and so cute - these croissants are chewier, denser, crispier and a lot healthier than their original counterparts. Easy for kids to help make in the kitchen and quick enough for your afternoon tea, these are unforgettable croissants that you'll just have to have stashed in your feature for a noshing occasion.

(Whole-Wheat Croissants Ingredients)

• 2 & 1/2 cups White Whole Wheat
• 1/2 cup Light Rye Flour
• 1/2 tsp of Sea Salt
• 2 & 1/4 tsp Active-Rise Yeast
• 1/4 tsp Lemon Zest
• 1 cup of Warm Water
• 1 tbl of Raw Sugar
• 4 tbl Liquid Vegan Margarine + 1 tsp Olive Oil

(Croissants Directions)

• Combine your flours and lemon zest in a large bowl with the yeast.
• Put your sea salt and sugar together with 1/4 cup of your water then mix with the flour.
• Add the rest of the water and knead until everything just comes together and there's a bit of gluten-forming but the dough is still soft.
• Let that rest for about thirty minutes
• Combine your margarine and oil and place them in the freezer until solidified.
• Roll your dough out as thin as possible without it becoming like a pizza crust (about 1/4 an inch). Then, place your margarine in the middle and fold it like you would a present with gift-wrapping paper.
• Take your rolling pin and spread it in every direction once you feel like the margarine has started to soften.
• Once the creases have gone, fold it into the same position again and continue about five times or until you feel about 3/4 of the margarine has spread into the dough.
• Let it nrest in the fridge for about five minutes and then roll it out, cut into triangles and roll and twist until you have your desired croissant shape.
• Place on a lightly greased baking sheet and bake at about 350 for 15 minutes, then 400 for a few more minutes to give moisture and crust (keep at 350 if you don't want this).
• Let cool slightly, serve with tea and enjoy!