I serve waffles for supper sometimes, and I like to have dough in the fridge for our children to cook themselves when they are hungry. I have used Kamut and Flax, Barley, Brown Rice, Spelt, Red Wheat, and Rye to make waffles, but my all time favorite grain to use is White Wheat. It is simply delicious.
Whole Wheat organic Waffles
Here is my recipe for a double batch of Whole Wheat Waffles
8 Organic Eggs 1 Quart Enriched Rice Dream Rice Milk 1 Cup Olive oil 1/4 Cup Brown Rice Syrup 6 Cups Organic White Wheat Flour (fresh ground) 1 Tablespoon Sea Salt 2 Teaspoons Baking Powder 1 Teaspoon Baking Soda
First I separate the egg whites and whip them up in my mixer on a high speed.
Whipped Egg Whites
Then I grind up about five cups of Organic White Wheat in my Electric Wheat Mill.
Organic White Wheat
Fresh Ground Whole Wheat flour.
When you take the time to grind your grains fresh every day, you start to live the principle of Daily Bread. As in Give us this day our Daily Bread! This has a couple of benefits for the family. One, the oils in the grains (Wheat germ oil in this case) are not rancid. Once a whole wheat berry is cut, the oils in the grain go rancid in about twelve hours. Two, the flavor of the food is incredibly good. Three, the moisture in the grain stays intact making whatever you cook delicious and moist.
After whole wheat flour has sat around on a shelf for a couple hours, days, or weeks, it is a dried out, rancid package of overpriced bran. The bran is healthy and beneficial to the diet, but the rancid oils create anti-oxidents in the body, and the food created from this flour does not taste very good. For maximum nutrition, daily grinding, baking, followed by eating the foods fresh and hot out of the oven are the ideal for whole grains. Nothing can prepare you for how good these foods taste when they are cooked this way.
Whip the egg yolks until smooth and then add in the Rice Milk.
Olive oil added into the mixer
Brown Rice Syrup contains B-Vitamins and is a nice sweetner to add into baked goods.
Mix the leavening (Soda and Powder) and Salt with the flour and slowly add it into the liquids in the mixer.
Fold in the egg white and gently mix the dough. Then I put this huge batch of dough into two plastic covered containers. One goes right into the fridge, and the other I use to make breakfast with. Any leftovers go back into the covered container and it is ready to use for a couple more days.
The dough that sits in the fridge is actually more tasty after a couple days of fermentation, aligning well with Weston Prices principles for proper preparation of grains found in Sally Fallons Nourishing Traditions cookbook, which is one of my favorites.
Cook the dough in any waffle iron, and then serve with fresh fruit, butter, maple syrup, and any toppings you enjoy!
I make a double batch of Whole Wheat Waffle dough almost every week. Everyone at our house loves to eat waffles, and Waffles are the most requested "breakfast in bed" birthday meal. (My family chooses a day's worth of food to help us celebrate). Waffles, Whipped Cream, and Strawberries are usually first choice.
I serve waffles for supper sometimes, and I like to have dough in the fridge for our children to cook themselves when they are hungry. I have used Kamut and Flax, Barley, Brown Rice, Spelt, Red Wheat, and Rye to make waffles, but my all time favorite grain to use is White Wheat. It is simply delicious.
Whole Wheat organic Waffles
Here is my recipe for a double batch of Whole Wheat Waffles
8 Organic Eggs 1 Quart Enriched Rice Dream Rice Milk 1 Cup Olive oil 1/4 Cup Brown Rice Syrup 6 Cups Organic White Wheat Flour (fresh ground) 1 Tablespoon Sea Salt 2 Teaspoons Baking Powder 1 Teaspoon Baking Soda
First I separate the egg whites and whip them up in my mixer on a high speed.
Whipped Egg Whites
Then I grind up about five cups of Organic White Wheat in my Electric Wheat Mill.
Organic White Wheat
Fresh Ground Whole Wheat flour.
When you take the time to grind your grains fresh every day, you start to live the principle of Daily Bread. As in Give us this day our Daily Bread! This has a couple of benefits for the family. One, the oils in the grains (Wheat germ oil in this case) are not rancid. Once a whole wheat berry is cut, the oils in the grain go rancid in about twelve hours. Two, the flavor of the food is incredibly good. Three, the moisture in the grain stays intact making whatever you cook delicious and moist.
After whole wheat flour has sat around on a shelf for a couple hours, days, or weeks, it is a dried out, rancid package of overpriced bran. The bran is healthy and beneficial to the diet, but the rancid oils create anti-oxidents in the body, and the food created from this flour does not taste very good. For maximum nutrition, daily grinding, baking, followed by eating the foods fresh and hot out of the oven are the ideal for whole grains. Nothing can prepare you for how good these foods taste when they are cooked this way.
Whip the egg yolks until smooth and then add in the Rice Milk.
Olive oil added into the mixer
Brown Rice Syrup contains B-Vitamins and is a nice sweetner to add into baked goods.
Mix the leavening (Soda and Powder) and Salt with the flour and slowly add it into the liquids in the mixer.
Fold in the egg white and gently mix the dough. Then I put this huge batch of dough into two plastic covered containers. One goes right into the fridge, and the other I use to make breakfast with. Any leftovers go back into the covered container and it is ready to use for a couple more days.
The dough that sits in the fridge is actually more tasty after a couple days of fermentation, aligning well with Weston Prices principles for proper preparation of grains found in Sally Fallons Nourishing Traditions cookbook, which is one of my favorites.
Cook the dough in any waffle iron, and then serve with fresh fruit, butter, maple syrup, and any toppings you enjoy!
