Dessert Galette Pastry: Whole-Wheat Yeasted Crust Recipe

A tender, yeasted whole-wheat crust for galettes, ideal for pairing with sweet fillings like fruits or custards. Note: This recipe prioritizes a nutty, healthy profile over traditional buttery flakiness; adjust if you prefer a lighter, more flaky texture.

Basic Information

• Total Time: 1 hour 30 minutes (including fermentation)

• Prep Time: 30 minutes (active preparation)

• Fermentation Time: 1 hour (primary rise)

• Difficulty: Moderate

• Yield: 2 galette crusts (each ~12–13 inches in diameter)

Ingredients

For the Dough:

• 5 grams (1½ teaspoons) active dry yeast

• 115 grams (½ cup) lukewarm water (35–40°C, warm to the touch but not hot)

• 2 tablespoons + ¼ teaspoon sugar, divided

• 1 large egg, at room temperature, beaten

• 135 grams (1 cup) whole-wheat flour (fine grind for smooth texture)

• 155 grams (1¼ cups) unbleached all-purpose flour

• 25 grams (¼ cup) almond flour (optional, for enhanced nuttiness)

• ½ teaspoon salt

• 60 grams (4 tablespoons) unsalted butter, softened to room temperature (not melted)

Step-by-Step Preparation

Step 1: Activate the Yeast

• In a small bowl, combine the active dry yeast and ¼ teaspoon sugar with the lukewarm water. Stir gently to dissolve completely.

• Let the mixture rest in a draft-free spot for 5–7 minutes until it forms a creamy, foamy surface (indicative of active yeast). If no bubbles appear, discard and use fresh yeast.

• Whisk in the beaten egg and set aside.

Step 2: Mix Dry Ingredients & Incorporate Yeast

• In a large bowl, sift together the whole-wheat flour, all-purpose flour, 2 tablespoons sugar, and salt. This removes lumps and ensures even distribution of leavening agents.

• Add the softened butter and work it into the flour mixture using fingertips or a pastry cutter until coarse crumbs form (no large butter chunks remain). For efficiency, use a stand mixer with the paddle attachment on low speed for 1–2 minutes until crumbs are fully developed.

• Pour the activated yeast-egg mixture into the crumbly flour base. Stir with a wooden spoon or switch to the dough hook attachment on low speed. Mix until the dough just comes together—do not overmix at this stage.

Step 3: Knead & Primary Fermentation

• Transfer the dough to a lightly floured work surface. Knead by hand for 1–2 minutes (or with the dough hook on low speed for 3–4 minutes) until smooth, elastic, and no longer sticky. The dough should pass the "windowpane test": stretch a small piece until thin enough to see light through without tearing.

• Shape into a tight ball, pinching the bottom to seal seams. Place in a clean, buttered bowl, cover tightly with plastic wrap or a damp towel, and let rise in a warm (24–26°C), draft-free area for 1 hour. The dough should double in size.

Step 4: Divide & Rest the Dough

• After rising, press the dough to release air, then divide into 2 equal portions (each ~225–250 grams). Shape into smooth balls without excessive kneading (preserves gluten structure).

• Cover each ball loosely with plastic wrap and let rest for 5 minutes. This "relaxation period" softens gluten strands, making rolling easier and preventing tearing.

Step 5: Roll Out the Crusts

• Prepare two parchment-lined baking sheets or Silpat mats (for non-stick rolling).

• Take one rested dough ball and roll it out on a floured surface (or Silpat) to 12–13 inches in diameter and 2–3 mm thick. Roll outward in alternating directions to ensure even thickness; dust lightly with flour to prevent sticking.

• Transfer the rolled dough to one prepared sheet. Cover with plastic wrap and repeat with the second dough ball. Stack the wrapped doughs with parchment between layers if freezing.

Step 6: Freeze for Future Use

• For Advance Preparation: Wrap each rolled dough round tightly in plastic wrap (remove air pockets) and store in the freezer for up to 1 month. Thaw overnight in the refrigerator before assembling.

• When Baking: Preheat oven to 375°F (190°C). Remove one dough round from the freezer, transfer to a baking sheet, and add your fillings (e.g., seasonal fruits, custard). Fold edges inward with gentle pleats to seal, then bake for 25–30 minutes until golden and bubbling.

Professional Tips

• Texture Control: To avoid a mealy crust, ensure butter is softened to room temperature (fingers press in easily) and incorporated until coarse crumbs form. Over-kneading develops excess gluten, causing toughness; stop when smooth but elastic.

• Flakiness Note: Yeast creates air pockets, so this crust is tender—not flaky. For traditional flaky galettes, use a butter-only shortcrust recipe (e.g., Bon Appétit’s butter-based dough).

• Common Fixes: If dough is dry, mist with water during fermentation; if tough, reduce kneading time and relax dough longer before rolling.

User Feedback

Mixed Reactions from Home Bakers

• Concerns: "Tasted dry/mealy" (attributed to under-softened butter or over-kneading). "Not flaky" (misaligned expectations, as yeast crusts are inherently less flaky than shortcrust).

• Recommendations: "Great for healthy eaters" (subtle whole-wheat nuttiness). "Use almond flour for richness" (optional addition).

Adjust expectations: This recipe prioritizes a light, tender crust over extreme flakiness—ideal for those who prefer whole-wheat over traditional butter crusts.

Storage Notes

• Unbaked Dough: Refrigerate for up to 24 hours, wrapped tightly, or freeze for 1 month.

• Baked Crust: Cool completely, store in an airtight container at room temperature for 2 days, or freeze for 1 month.

Pro Tip: Pair with vanilla bean ice cream or fresh berries for a balanced sweet dessert experience.