Spelt croissants for breakfast

A good and healthy breakfast can help you to start the day invigorated. Some like cereal or cereal porridge, some prefer bread and pastries – sweet or savory. The fact that pure white flour products contain fewer nutrients than whole grain products was shown to us in our last article (

Nutrient contents of whole grain and non-whole grain cereal products in comparison.

). In most bakeries you can find mainly croissants, croissants, dumplings, etc. made of white flour.
So if you still do not want to give up sweet pastries for breakfast, we have a suitable recipe for you. It comes from the bread baker with passion Cilli Reisinger.
Besides, with homemade, you don’t just know what’s in it. It also tastes better!

ingredientsSpelt croissants for breakfast

  • 400 g wholemeal spelt flour (best with a
    Salzburg grain mill
    freshly ground)
  • 400 g spelt flour
  • 300 ml water (lukewarm)
  • 30 g yeast
  • 3 tablespoons honey
  • 2 teaspoons of salt
  • 2 tablespoons canola oil

Preparation of the spelt croissants

Dissolve the yeast and honey in 100 ml of the lukewarm water and let rest for 10 minutes. Then add the remaining ingredients and knead into a dough. The yeast dough should now rise for another 45 minutes.

Now knead the dough briefly and form croissants. Place the spelt croissants on a baking tray (with baking paper) and let them rise for another half hour.

The oven can then be preheated to 210°C. Brush the croissants with a little water and bake for about 20-25 minutes.

Let your spelt croissants cool for breakfast and enjoy.

We wish you a great start to the day!

P.S. Do you want to make your own Sourdough your own?
How it works >>

Another recipe from Cilli Reisinger is her delicious brown bread with sourdough . With the homemade sourdough, this recipe is sure to succeed! And if you have already prepared the dough, you can immediately start baking. Good luck with it!

Sources

Reisinger, C. (20156): Cilli Reisinger’s Bread Baking Book. Simply good recipes from the farm. Innsbruck: loewenzahn, p. 158

https://www.getreidemuehle.com/de/naehrstoffgehalte-von-vollkorn-und-nicht-vollkorngetreideprodukten-im-vergleich/

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