We show you a perfect breakfast pastry with whole grain spelt and pumpkin seeds. The tasty spelt croissants have a slightly sweet taste due to the honey and a special nutty note due to the oven-roasted pumpkin seeds. The whole wheat flour gives a lot of energy for the whole day and gives you a healthy start to the day.
- 1kg freshly ground whole spelt flour with the Salzburger grain mill
- 550ml warm water
- 1 tablespoon salt
- 100g butter
- 120g honey
- 60g yeast
- 150g chopped pumpkin seeds
First, you should finely grind the spelt with a Salzburg grain mill and put it in a large bowl. Add the salt, butter and honey to the flour while you heat the water to about 30-40 degrees. Gradually add the warm water to the bowl, stirring all the while. 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 for 40 minutes covered in a warm place. After resting, mix the dough again vigorously and divide into small pieces of 60 grams each. Let the small pieces of dough form a ball and let them rise for about 5 minutes.
Then you can roll out the small balls with a rolling pin to the shape of a shoe sole, about 25cm long. The important thing here is that you use enough flour to roll it out. Roll up the rolled-out dough by hand and shape into a croissant. The Kipferl then brush with water or egg, so that you can roll the pastry well in the chopped pumpkin seeds.
Place the spelt croissants on a baking sheet and let them proof again for about 20-30 minutes. Meanwhile, the oven can be preheated to 200 degrees. The croissants should be baked in the oven for about 15 minutes, until they are golden brown.
The wholemeal pastry tastes best with butter and honey or jam.
We wish you good success and lots of fun baking!