Whole Wheat Einkorn Sourdough Croissant Recipe
Adapted from Hilltop in the Valley
With summer in full swing, we find ourselves drawn to more baking during the warmer months when the sun is bright, and the UV index is higher. Baking during summer allows us to take advantage of the natural warmth for fermentation and rising. See why we do this here.
When baking, we prefer to ferment and use as much freshly ground whole wheat as possible to increase the nutrient profile and enhance digestibility. We have adapted this recipe to incorporate the healthiest ingredients and methods possible while still enjoying a fun, slightly sweet treat! The recipe has been converted to use grams instead of cups for precise measurements. Einkorn dough tends to be sticky and wet, so getting the ratios right will make for a less frustrating experience.
The ingredients are adapted from Krista Dowding at Hilltop in the Valley. For the full recipe instructions and video, visit her website here.
Ingredients
1/4 cup (50g) einkorn sourdough starter (I use this recipe for a lower hydration starter)
3 tablespoons melted grass-fed butter
1/4 cup (50g) sweetener of choice (coconut sugar, sucanat, turbinado)
1 1/4 cups (300g) grass-fed whole milk
2 1/4 cups (270g) all-purpose einkorn flour, plus more for dusting
1 1/4 cups (120g) whole wheat einkorn flour, freshly ground if possible
2.5 teaspoons sea salt
12 tablespoons cold grass-fed butter
For more tips on baking with einkorn and sourdough, see my previous post: https://justlivelifebetter.org/blog/the-art-of-einkorn-sourdough-unleashing-the-ancient-grains-delightful-fermented-treasure
Let me know if you try this recipe and how it turns out!