Yeasted Whole Wheat Waffles

28 Dec

At work, we talk about “continuous improvement” – striving to always improve the quality of your work and yourself. I’d like to think I do the same with my cooking. I’m always looking to improve technique, style, understanding of flavor, and aesthetics.

These waffles are a product of that improvement. I don’t make waffles terribly frequently, so when I do, I want them to turn out amazing. And each time I try something new, my skills just keep increasing. Yeasted waffles are both simple and complex. They require little effort: mix together the yeast with most of the other ingredients, let it rise overnight, then whisk in some eggs and baking soda before breaking out the waffle iron. Easy, right? But, incorrectly measure the ingredients or use the wrong temperature water, and you might mess up the entire batch!

Yeasted Whole Wheat Waffles |

These waffles are not only delicious with their yeast flavor, but they’re also healthy, made with whole wheat flour, coconut oil and just a bit of sugar.

Prep the dough the night before you want an amazing breakfast, and you’ll be off to waffle land in no time!

P.S. Because these are only slightly sweetened, you can top these waffles so many ways! Try a scoop of nut butter or maple syrup for a sweet breakfast, or top with shredded cheddar and a fried egg for a more savory approach.

Yeasted Whole Wheat Waffles |

Yeasted Whole Wheat Waffles, adapted from The Kitchn
Makes 8 waffles

  • 1/2 C warm water
  • 1 tbsp active dry yeast (two 1/4oz packets)
  • 1/2 C coconut oil, melted and cooled slightly
  • 2 C skim milk, or 2 C prepared instant dry milk
  • 1 tsp sea salt
  • 2 tbsp organic sugar
  • 3 scant cups whole wheat pastry flour
  • 2 eggs
  • 1/2 tsp baking soda

The night before you want to enjoy these waffles, prep the dough.

Combine warm water and yeast in your largest mixing bowl. Let sit 5 minutes. (The dough will double overnight, so you’ll want as much room as possible!)

In another bowl, mix together the melted and cooled coconut oil, milk, salt, and sugar. Add this to the yeast-water mixture and stir well.

Mix in all of the flour until just combined. Cover the bowl with plastic wrap and leave on your countertop overnight (or 5 hours before you intend to make these).

Yeasted Whole Wheat Waffles |

The next morning, preheat your waffle iron.

Beat the eggs and add them to the raised dough along with the baking soda. Use a whisk to combine the new ingredients into the dough. Your waffle dough should look nice glutinous. NOTE: I attempted using my hand mixer in this step, and the dough always crept up the beaters. Hand whisking this is the way to go!

Lightly grease the waffle iron plates with olive oil PAM or brush with some melted coconut oil. Use a half-cup measuring cup to scoop dough into the center of your iron. Press down the lid, and cook 4-6 minutes. Mine took exactly 4 minutes, but every waffle iron is different!

Yeasted Whole Wheat Waffles |

Remove the waffle with a fork to a plate, and repeat until you’ve used up all the dough. You should get 8 waffles that are 5-6″ across.

Serve warm with your favorite toppings: maple syrup, honey, nut butter, jam, or go savory with a fried egg! Cooled leftovers can be kept in the refrigerator up to a week, or wrapped well and frozen for up to 3 months. Reheat in a toaster, frying pan, or even a preheated oven.

Yeasted Whole Wheat Waffles |


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