Spelt breakfast-croissant

Today we show you a perfect breakfast pastry with wholemeal spelled and pumpkin seeds. The tasteful spelt-croissants have a slightly sweet taste due to the honey and a special nutty note, because of the roasted pumpkin seeds. The wholemeal flour provides a lot of energy for the whole day and allows you to have a healthy start for the day.


  • 1 kilo fresh, ground wholemeal spelled flour with the Salzburger grain mill
  • 550ml of warm water
  • 1 teaspoon salt
  • 100-gram butter
  • 120-gram honey
  • 60-gram of yeast
  • Ca. 150-gram chopped pumpkin seeds


First, you should finely grind the spelled with a Salzburger grain mill and place the flour in a large bowl. Add the salt, butter and honey to the flour while warming the water to about 30-40 degrees. Gradually add the warm water to the bowl and stir it a little bit. At the end, mix the yeast into the mixture and knead the dough well.

After you have kneaded all the ingredients together, the dough must “rest” covered in a warm place for 40 minutes. After the rest period, mix the dough again and divide into small pieces of each 60 grams. Form the small pieces of dough into small balls and let rest for about 5 minutes.

Then you can roll out the small balls with a rolling pin to form the shape of a shoe sole (about 25cm length). It is important that you use enough flour to roll out. Roll up the balls by hand and shape into a croissant. Then brush the croissant with water or egg, so that you can roll the pastry well in the chopped pumpkin seeds.

Place the spelt croissant on a baking tray and let ferment again for about 20-30 minutes. Meanwhile, the oven can be pre-heated to 200 degrees. The pastry should bake in the oven for about 15 minutes until it has a golden-brown colour.

The wholemeal croissant tastes best with butter and honey or jam.

We wish you good success and have fun baking!


If you want to know more about wholemeal flour, then you should definitely take a look at THIS blogpost!

2019-07-19T11:49:04+00:00July 19th, 2019|Recipe|0 Comments

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