Whole Wheat Yeast Waffles
"these raise like crazy use a big bowl dont hold well serve at once pam like crazy old recipe put batter in fridge overnight which is how old timers did it it didnt call for sugar or vanilla but i like them better that way one of libbie wostrels old recipes used cake yeast in original says serve with applesauce or crushed berries"
Original is 3 servings
Ingredients
Nutritional
- Serving Size: 1 (537.6 g)
- Calories 1429.1
- Total Fat - 101.1 g
- Saturated Fat - 45.3 g
- Cholesterol - 2731.4 mg
- Sodium - 1397.4 mg
- Total Carbohydrate - 84.4 g
- Dietary Fiber - 12.9 g
- Sugars - 31.6 g
- Protein - 52.1 g
- Calcium - 493.8 mg
- Iron - 10.9 mg
- Vitamin C - 3.1 mg
- Thiamin - 1.4 mg
Step by Step Method
Step 1
Proof the yeast in warm milk, water, and honey. Add butter, sugar, and vanilla. Add wheat flour, wheat bran, and salt. Let rise 2 hours or until doubled in bulk; stir down each time it doubles in bulk.
Step 2
Just before putting in waffle iron, beat in egg yolks; fold in stiffly beaten egg whites.
Step 3
Spray the heck out of your waffle iron with Pam spray, these puppies stick.
Tips
No special items needed.
Editorial Notes
The ingredient tips, suggestions, variations, facts, questions and answers below are not edits to the original author's recipe. They are not meant to imply any change would improve the recipe. They're offered for convenience, alternative ideas, and points of interest. If you have any comments about them, please post in the Help & Ideas forum.
- For the best results, choose a high-quality yeast for this recipe.
- For a healthier version, use a butter substitute such as margarine instead of butter.
- Substitute oat flour for the whole wheat flour - Oat flour is a great substitute for wheat flour as it is high in fiber and has a nutty flavor that may give the waffles a more interesting taste.
- Substitute maple syrup for the honey - Maple syrup is a healthier alternative to honey as it has fewer calories and a lower glycemic index. Plus, it adds a sweet, unique flavor to the waffles.
Gluten-Free Yeast Waffles Replace the whole wheat flour and wheat bran with 1 1/2 cups of gluten-free all-purpose flour, 1/4 cup almond flour, and 1/4 cup potato starch. Replace the honey with maple syrup and use a gluten-free yeast.
Strawberry Compote: A simple and delicious compote made with fresh strawberries, sugar, and lemon juice. It's a great accompaniment to the Whole Wheat Yeast Waffles, as its sweetness will balance out the savory waffles and the tartness of the lemon juice will add an extra layer of flavor.
Maple Syrup Whipped Cream: A sweet and creamy topping made with whipped cream, maple syrup, and a pinch of cinnamon. The combination of sweet and creamy with the slight hint of cinnamon will pair perfectly with the Whole Wheat Yeast Waffles and the tartness of the Strawberry Compote, creating a delicious breakfast or brunch dish.
FAQ
Q: How long should I let the batter rise?
A: Let the batter rise for at least 2 hours, or until it has doubled in bulk. Stir it down each time it doubles in bulk.
Q: What type of yeast should I use?
A: Active dry yeast is the most commonly used for bread baking. Instant yeast is also suitable and can be added directly to the dry ingredients. If using instant yeast, you may not need to let the batter rise as long.
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Fun facts:
The recipe for Whole Wheat Yeast Waffles is based on a recipe from Libbie Wostrel, a famous home economist from the early 20th century. Wostrel was known for her waffle recipes, which she published in her cookbooks.
This recipe is a classic example of the "old-fashioned" way of making waffles. The batter was traditionally left to rest overnight in the refrigerator, which was how the old-timers did it. This method allowed for a light and fluffy waffle that was full of flavor.