Fourteen 7-inch round or eight 9-inch square waffles. These waffles are quite rich so buttering them before eating is not compulsory.
3-1/2 cups milk, warm
4 cubes of butter, melted
4 cups of whole-wheat flour
2 Tablespoons granulated sugar
2 teaspoons table salt
1 Tablespoon instant yeast
4 large eggs
2 teaspoons vanilla extract
1. Combine flour, sugar, salt, and yeast in bowl.
2. Gradually add warm milk and butter mixture to the flour and whisk until batter is smooth.
3. Add eggs and vanilla and mix until incorporated.
4. Scrape down sides of bowl with rubber spatula, cover bowl with plastic wrap, and refrigerate at least 12 and up to 24 hours.
5. Heat waffle iron and when ready, remove waffle batter from fridge (batter will be foamy and doubled in size.
6. Whisk batter to recombine (batter will deflate). Use about 1/2 a cup of batter for 7-inch round iron and about 1 cup for 9-inch square iron to bake waffles.
7. If not serving immediately, place waffles on a wire rack set above a baking sheet, cover them with a clean kitchen towel, and place the baking sheet in a 200-degree oven. When the final waffle is in the iron, remove the towel to allow the waffles to crisp for a few minutes.
Adapted from Cook’s Illustrated Magazine, March 1, 2004.
3-1/2 cups milk, warm
4 cubes of butter, melted
4 cups of whole-wheat flour
2 Tablespoons granulated sugar
2 teaspoons table salt
1 Tablespoon instant yeast
4 large eggs
2 teaspoons vanilla extract
1. Combine flour, sugar, salt, and yeast in bowl.
2. Gradually add warm milk and butter mixture to the flour and whisk until batter is smooth.
3. Add eggs and vanilla and mix until incorporated.
4. Scrape down sides of bowl with rubber spatula, cover bowl with plastic wrap, and refrigerate at least 12 and up to 24 hours.
5. Heat waffle iron and when ready, remove waffle batter from fridge (batter will be foamy and doubled in size.
6. Whisk batter to recombine (batter will deflate). Use about 1/2 a cup of batter for 7-inch round iron and about 1 cup for 9-inch square iron to bake waffles.
7. If not serving immediately, place waffles on a wire rack set above a baking sheet, cover them with a clean kitchen towel, and place the baking sheet in a 200-degree oven. When the final waffle is in the iron, remove the towel to allow the waffles to crisp for a few minutes.
Adapted from Cook’s Illustrated Magazine, March 1, 2004.
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