Day #41
Overnight Multi-grain Waffles
Here's the recipe I used, originally published in More Breaking Bread with Father Dominic:
Overnight Multi-grain Waffles
1 pkg. fast rising yeast
1½ cups all purpose flour
¼ cup whole wheat flour
¼ cup rye flour
2 Tbs. wheat germ
1 tsp. salt
1½ cups milk
1 Tbs. malt syrup, dark corn syrup, or molasses
1 Tbs. vegetable oil
2 eggs
2 tsp. vanilla extract
Combine yeast, flours, wheat germ, and salt in a medium size bowl and stir until thoroughly blended. In a separate container, combine milk, syrup and oil and heat to 120 degrees F. Pour into dry ingredients and stir until batter is smooth. Cover the bowl with plastic and place in a cool place overnight (it could be the refrigerator, but a counter in an air-conditioned room will do). In the morning, stir batter down. Add eggs and vanilla and beat until thoroughly incorporated. If the batter seems a bit stiff, stir in a couple of tablespoons of milk at a time until it flows freely. Preheat waffle iron and use batter according to manufacturer’s instructions.
National Waffle Day is August 24, the anniversary of the patenting of the first U.S. waffle iron invented by Cornelius Swarthout of Troy, New York. Get yours out fire it up for some multi-grain goodness.
God bless and happy baking!