---------- Recipe via Meal-Master (tm) v8.01
       Title: Whole Wheat Croissants
  Categories: Breads
       Yield: 24 servings
       2 tb Yeast                           1 1/2 tb Honey
     3/4 c  Water, warm                         2 c  Butter, 1/2 pieces
   1 3/4 c  Whole wheat pastry flour            1    Egg
     1/2 c  Water                               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=24).  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.