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brioches croissant multicereali vegan

Multigrain hemp seeds croissants

Alice - RicetteVegolose


  • 200 g whole wheat flour
  • 200 g spelt flour
  • 2 tbsp hemp seeds
  • 10 gr puffed rice
  • 20 g oat flakes
  • 20 gr wheat germ
  • 4 g active dry yeast
  • 30 g corn oil
  • 80 g corn malt syrup
  • lukewarm water q.s.

To finish

  • 10 g of corn malt syrup
  • 2 tablespoons water


  • Dissolve a little bit of malt and the dry yeast in 1/4 cup warm water. Let it rest.
  • Meanwhile mix together the hemp seeds, rice flakes, corn flakes and coarsely chop them with a blender or a coffee grinder.
  • Put into a bowl the flour, wheat germ and the mixture of crushed seeds and flakes. Pour in the center the oil and malt then add the water in which you have dissolved yeast.
  • Knead adding warm water little by little to obtain a smooth and soft dough. Knead it for 10 minutes until it no longer sticks to your hands.
  • Put the dough in a bowl, make a cross cut on it, cover with a cloth and let rise at room temperature until doubled (about 4 hours) or in the fridge for up to 12 hours. If you choose to let the dough rise in the fridge remember to pull it out 2-3 hours before going to the next step.
  • Knead the dough again for 5 minutes then roll it out with a rolling pin into a rectangle about half a centimeter thick and fold it on itself to perform two rounds of folds.
  • Roll out the dough again into a rectangle (about 15cmx30cm). Divide the rectangle by cutting it into six smaller equal rectangles, cut each one in half along its diagonal.
  • Form the croissant from the dough triangles obtained by lightly pulling them on a corner to make each triangle more simmetrical, then roll it on itself. To get a more longer shape you can also make a small cut perpendicular to the center of the short side of the triangle before you roll it up to form the croissant.
  • Place the croissants on a baking tray covered with parchment paper. Let it rise inside the oven off until doubled in volume (about 3 hours).
  • Remove the croissants from the oven, put on the bottom of it a bowl filled with water and turn it on to 350°F.
  • When the oven reaches the temperature prepare the mixture for croissants finishing mixing malt with water. Brush the surface of the brioches with the mixture and put them in the oven.
  • After 2 minutes lower the temperature to 320°F and continue cooking for 10 minutes.
  • You can taste the baked croissants after half an hour or allow them to cool completely before storing.


The croissants, preserved in an airtight container or in a food plastic bag, keep their fragrance and softness for up to a week. They will keep even longer if you freeze them.