Multigrain Waffles Recipe
Poppyseed-flecked and made with a blend of barley, oat, and rye flours, these multigrain waffles are buttermilk-moist with a golden crust and a hint of tanginess.
I've been playing around with multigrain flour blends lately. In part, inspired by Kim Boyce's book, in part to rid my refrigerator of endless bags and jars of flours. I mixed up a batch of these waffles last weekend for a Saturday breakfast - well worth the effort it took to dust off the waffle maker. Poppyseed-flecked and made with a blend of barley, oat, and rye flours, these multigrain waffles are buttermilk-moist with a golden crust and a hint of tanginess.
I know I'm going to get a lot of questions about substituting flours here. The bulk of this blend is barley flour. The barley flour here helps keep these waffles on the light side, but if you need to replace it with whole wheat pastry flour, that should be a reasonable substitution. The whole wheat pastry flour is a bit heavier, but nothing like using a full-on hard whole wheat flour. As for the "accent flours" in this blend, I like the way the rye and oat works with the barley. I felt like quinoa flour would be too grassy for what I was after, but millet flour might have been interesting in place of the rye flour? I'm not 100% sure. That's part of the fun of playing around with the multigrain blends, the variations are nearly endless - so take good notes as you experiment. And report back if you stumble on a combination that is particularly delicious.
Let me know if you have any favorite multigrain blends or insights - interesting flour pairings or flour blend & ingredient pairings. It's the sort of thing I love reading about.
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Multigrain Waffles
I left a few notes regarding various flour substitutions in the body of the main entry.
1 1/2 tablespoons poppy seeds
2 cups / 475 ml buttermilk
1 cup / 3.5 oz / 100g barley flour
1/2 cup / 1.5 oz / 45 g oat flour
1/2 cup / 2 oz / 55g rye flour
1 tablespoon natural cane sugar or Muscovado sugar
1 tablespoon aluminum-free baking powder
scant 1/2 teaspoon fine grain sea salt
3 large eggs, whisked
1/3 cup / 3 oz unsalted butter, melted and cooled a bit
If you happen to remember, soak the poppy seeds in the buttermilk overnight, if not, it's no big deal. Just add them to the wet mix later on.
Preheat your waffle iron. I set mine to medium heat, but you'll have to play around a bit with the settings on your particular waffle iron to settle on the right temperature.
In a large bowl mix the flours, sugar, baking powder, and salt together. In a separate bowl whisk the eggs into the buttermilk mixture, then whisk in the melted butter. Whisk the wet ingredients into the dry and stir until just combined.
I use about 1/2 cup / 120 ml of batter per waffle. Close the iron, and resist the urge to peek for a couple of minutes, the waffle needs time to set and develop a bit of a skin. After that you can check to see how your waffle is coming along. Cook until deeply golden. If you aren't eating the waffles immediately, keep in mind they can get a bit soggy if you place them directly on a plate. I tend to set hot waffles on a metal cookie rack in a warm/hot place while cooking the remainders. Serve with syrup, preserves, or sprinkled with more Muscovado sugar.
Makes 6 - 8 standard waffles.
Prep time: 10 minutes - Cook time: 20 minutes
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Comments
I LOVE that you used barley flour! Wish I could start my day off with those!
I am a big fan of unusual flours. I love oat flour flavour, and barley, because they have a sort of sweetness. My favourite one though is spelt: it is very light and has a delicate but complex flavour, which if find not so overpowering as buckwheat, so I often use it for baking. Also fresh pasta made with spelt is very good and keeps a great texture, while bread comes out a little weak - I guess it must not contain much gluten. I'd definitely give your recipe a try, also with spelt, as soon as I bring myslef to buy a waffle iron.
I was just commenting on someone's blog the other day that there was no kitchen appliance that I didn't own but you got me. I don't have a waffle iron. They sound delish, though!
These look amazing! Could spelt flour work here? I imagine the nutty taste would go well...
Whole wheat pastry flour is a revelation! I can't believe how well it works in baked goods when regular whole wheat flour would be a terrible idea. Will probably try out some waffles soon and play with this recipe. Thanks!
You've inspired me to pull out my waffle iron this weekend. Yay!
Oh I love experimenting with different grains. I have a fair amount of spelt flour left over from some failed coffee cake attempts so I might try some of that. Thanks!
Yumtastic! I make big batches of baking mix with whole wheat pastry flour and oatmeal flour, but I've never baked with barley flour. I'll have to give it a try. Also, I make a pilaf-type dish of quinoa and buckwheat (actually, it's taco filling) and I like the way the flavors of those two grains complement each other. I wonder how the flours would work together in something like this?
I think the mix of various flours and muscovado make these waffles so healthy.
I really like Kim Boyce's book as well as her multigrain flour blend. I have been using it in place of some of the whole wheat flour in her Oatmeal Sandwich bread, which gives it a lighter taste. Experimenting with flours is so much fun, and I love making waffles - can't wait to try these! I am so excited when you post a new recipe, and this sounds so perfect. This will keep me occupied until the next post! Heidi, I am looking forward to your new book! When will we see another update on that? HS: Soon Monica, we are working on covers right now, I'm hoping to share some of those with you.
I am new to the world of flours outside of whole wheat. I'm looking forward to experimenting with them though, especially because I just ordered the Vita-Mix with the dry blade that allows you to grind your own flour! A whole world awaits...:)
Ooooh...I bet buckwheat would be a good option.
I'll follow this recipe, this weekend. I anticipate lots of fun, like changing the choices of grains to use
Um...LIKE...YUM! Always looking for healthier ways to enjoy syrup! Can't wait to try this. Thanks for posting!
This looks so yummy! I totally want to give it a try...
My freezer is packed with odds and ends of all sorts of flours - what a great way to put them to good use! Right now my favorite wholemeal flour combination is spelt and buckwheat, especially in muffins. Nutty, wholesome-tasting, and light.
I like the idea of trying these different flours in combination with poppy seeds. I'm looking forward to trying this recipe with home-grounded flours.
I recently dusted off my waffle iron too! I made a buckwheat version, but these sound pretty dang tasty and hardy to boot. I'll have to get the ol' iron back out again!
This is so great for me! I was just telling my husband I wanted a good whole grain waffle recipe! I love the different combos of flour you used!
I recently made waffles using rolled oats and whole millet, soaked overnight and blended with the wet ingredients (no flour used). The original recipe from The Splendid Grain called for buckwheat instead of oats, but it wasn't available in bulk in my area. I intend to try the buckwheat version, as it has such a toasty flavor.
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