Buckwheat Waffle
This recipe is adapted from the buckwheat waffle recipe I tried from epicurious.com a couple of weeks ago. (Read More http://www.epicurious.com/recipes/food/views/Yeasted-Buckwheat-Waffles-102622#ixzz1estntJZD). I thought I would add flax meal and almond meal to increase the waffle's nutritional value.
2 1/4 teaspoons or 1 package active dry yeast
1 teaspoon sugar
2 cups lukewarm milk
1/2 teaspoon salt
1 cup minus 3 tbs flour
3 tbs flax meal (basically, flour plus flax meal should add up to 1 cup)
1/2 cup almond meal
1 cup buckwheat flour
2 tablespoons sugar
5 tablespoons canola oil or butter, melted
2 eggs, beaten
1/2 teaspoon baking soda
In a small bowl, sprinkle the yeast into 1/4 cup warm water and stir in the sugar. Let stand until foamy, about 10 minutes. Put the warm milk and salt in a large bowl, then add the yeast mixture and whisk in the flours, almond meal and flax meal. Cover and refrigerate overnight if the weather is warm or leave out on the counter if it's cool. Next morning, add the sugar, oil, eggs, and soda. Cook according to your waffle iron's instructions.
2 1/4 teaspoons or 1 package active dry yeast
1 teaspoon sugar
2 cups lukewarm milk
1/2 teaspoon salt
1 cup minus 3 tbs flour
3 tbs flax meal (basically, flour plus flax meal should add up to 1 cup)
1/2 cup almond meal
1 cup buckwheat flour
2 tablespoons sugar
5 tablespoons canola oil or butter, melted
2 eggs, beaten
1/2 teaspoon baking soda
In a small bowl, sprinkle the yeast into 1/4 cup warm water and stir in the sugar. Let stand until foamy, about 10 minutes. Put the warm milk and salt in a large bowl, then add the yeast mixture and whisk in the flours, almond meal and flax meal. Cover and refrigerate overnight if the weather is warm or leave out on the counter if it's cool. Next morning, add the sugar, oil, eggs, and soda. Cook according to your waffle iron's instructions.
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