Spelt Croissants

For the spelt croissants, put the whole spelt flour in a bowl and make a well in the center. Dissolve the yeast in a little water and pour it in, add the salt and honey and slowly mix with the flour starting from the center. Add water little by little. Finally, incorporate the margarine. Knead the dough very vigorously until it is smooth and bubbles. Cover and let rise in a warm place for 20 minutes.

Mix vigorously again and let rest for another 15 minutes. Place on a floured work surface and flatten with both hands. Form into a ball again and weigh out small pieces of dough weighing 30g. Let rise for about 5 minutes.

Roll out with a rolling pin in the shape of a shoe sole (about 12 cm long) and roll up this oval patch while pressing lightly with your hand to form a dough strand 10 cm long with 6 wraps. Place the dough strand in a horseshoe shape on a baking tray lined with baking paper, brush with egg and leave to proof for about 30 minutes. Bake in the preheated oven at 190°C for about 15-18 minutes.

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