Whole Wheat Sourdough Waffles
User Reviews
5
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Prep Time
5 mins
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Cook Time
15 mins
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Additional Time
12 hrs
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Total Time
12 hrs 25 mins
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Servings
6
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Calories
355 kcal
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Course
Breakfast
Whole Wheat Sourdough Waffles
Description
This recipe begins with making a sponge by mixing spelt and rye flours with unfed sourdough starter, honey, and buttermilk, then allowing the mixture to ferment overnight at room temperature. This fermentation creates bubbles and a mild tanginess. The next day, eggs, melted butter, vanilla extract, and salt are incorporated to form a waffle batter.
The waffles cook in a preheated waffle iron according to manufacturer instructions, resulting in a product with a crisp outside and soft interior, enriched by the characteristic flavor of sourdough and whole grains.
These waffles can be served with butter and syrup or complementary toppings. The fermentation process adds depth of flavor and may improve digestibility. For a quicker version, the fermentation can be shortened by using active sourdough starter and letting the batter rest about an hour before cooking.
Ingredients
- For the Sponge:
- 1 cup spelt flour I prefer the mild flavor of spelt, or einkorn or whole wheat flour
- 1 cup rye flour (can substitute spelt/einkorn/whole wheat instead)
- 1 cup sourdough starter unfed
- 2 tablespoons honey or maple syrup
- 2 cups buttermilk (or put 2 tablespoons white vinegar in measuring cup and add milk until it measures 2 cups; stir and let stand 10 minutes)
- For the batter:
- 2 egg large
- 5 tablespoons butter melted and slightly cooled, unsalted
- 1 teaspoon vanilla extract quality pure
- 1 teaspoon salt
Instructions
- First make the "sponge" which is going to ferment overnight: In large non-reactive mixing bowl combine the flours, unfed sourdough starter, honey or maple syrup, and buttermilk. Cover and let the batter rest for at least 6 hours or overnight at room temperature (see NOTE below).
- The following morning the batter will be nice and bubbly.Add the eggs, melted butter, salt and vanilla extract and beat just until combined. Use the batter immediately. Scoop out the batter and place it on a hot waffle iron. Cook the waffles in the waffle iron according to the manufacturer's instructions. Serve immediately with butter and syrup of your choice.
Notes
- Ferment the sponge overnight for best flavor and texture; this adds a mild sourdough tang.
- To reduce tanginess, use active sourdough starter and ferment the batter about one hour before cooking.
- The batter should be used immediately after mixing in eggs and butter.
- Cook waffles according to your waffle maker's instructions and serve with toppings of choice.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 355 kcal
% Daily Value*
| Serving | 2waffles | |
| Calories | 355kcal | 18% |
| Carbohydrates | 45g | 15% |
| Protein | 10g | 20% |
| Fat | 15g | 23% |
| Saturated Fat | 8g | 40% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 4g | 20% |
| Trans Fat | 1g | 50% |
| Cholesterol | 88mg | 29% |
| Sodium | 496mg | 21% |
| Potassium | 199mg | 4% |
| Fiber | 5g | 20% |
| Sugar | 10g | 20% |
| Vitamin A | 503IU | 10% |
| Vitamin C | 1mg | 1% |
| Calcium | 108mg | 11% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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