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2 tablespoons yeast
1 1/2 tablespoons honey
3/4 cup warm water
2 cups butter, cut in 1/2" pieces
1 3/4 cups whole wheat pastry flour
1 egg
1/2 cup water
1 tablespoon water
1. Combine yeast and warm water, stirring a little to dissolve yeast. Let sit about 10 minutes.
2. Add half of flour; add water and honey; whisk until smooth. Cover bowl and let stand 1 1/2 hours.
3. Combine remaining flour with butter, and flatten butter pieces.
4. Pour yeast batter into flour mixture; fold together with spatula; just moisten flour without breaking butter pieces.
5. Turn dough onto lightly floured surface. Pat dough down and roll into an 18" x 12" rectangle; if too sticky, sprinkle with flour.
6. 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.
7. 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.
8. Pat dough into rectangle. Cut into parts, 1 part for each 4 croissants. For instance, for 24 croissants, cut in half 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.
9. 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.
10. Place on ungreased cookie sheets. Curve ends to crescent shape.
11. Beat egg with water; brush croissants with this and set them aside 1 hour. Reglaze with egg/water mixture.
12. Bake at 375 degrees until puffed and brown. Let cool slightly and serve.
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