Sunday, November 25, 2012
2 cups whole wheat flour
1/2 cup rye flour (or an additional 1/2 cup whole wheat flour)
1/4 cup rolled oatmeal
1/4 cup rolled barley (or an additional 1/4 cup rolled oatmeal)
1/4 cup unprocessed wheat bran (optional but delicious)
2 Tablespoons stone ground cornmeal or grits or polenta
2 Tablespoons flax seads
1/2 cup nonfat dry milk (or change water from wet ingredients to milk)
1/4 cup vegetable oil
1/4 cup brown sugar
2 Tablespoons honey
1 Tablespoon baking powder
1 teaspoon salt
a bare pinch of each nutmeg and cinnamon
2 cups water (or omit dry milk from dry ingredients and substitute milk)
1 teaspoon vanilla
In a large bowl mix together all of the dry ingredients. (And yes, we are counting honey as a dry ingredient.) Mixture will be lumpy and bumpy.
Pour water eggs and vanilla over the dry ingredients and whisk together until just combined. If batter is really thick add slightly more water. Set batter aside while you prep and heat your waffle iron according to manufacturers direction.
Bake waffles according to your waffle irons directions. If your waffle iron has a ready light and it comes on but you notice a lot of steam coming off the iron cook the waffle for an addtional minute to insre a crisp outside.
Serve with butter and syrup or fruit and cream or leftover turkey gravy if that's your thing.
P.S. I made the exact same batter the following week but made it into pancakes. It worked like a charm which isn't often between waffle and pancake batters. Usually one is too fluffy to make crispy and vice-versa. So hurrah for a multipurpose, multigrain recipe!