Multigrain waffles

I’ve been playing around with multigrain flour blends. In part, inspired by Kim Boyce’s bookin part, to rid my refrigerator of endless bags and pots of flour. I mixed up a batch of these multigrain waffles last weekend for a Saturday breakfast – well worth the effort it took to dust the waffle iron. Sprinkled with poppy seeds and made with a blend of barley, oat and rye flours, these multigrain waffles are fluffy buttermilk with a golden crust and a touch of tang.

Multigrain waffles: substitution of flours

I know I’m going to get a lot of questions about replacing flours here. Most of this multigrain blend is barley flour. The barley flour here helps keep these waffles light, but if you have to replace it with whole wheat pastry flour, that should be a reasonable substitution. Whole wheat pastry flour is a bit heavier, but nothing like using a hard whole wheat flour. As for the “accent flours” in this blend, I love the way the rye and oats pair with the barley. I felt like quinoa flour would be too grassy for what I was going for, but might millet flour have been interesting in place of rye flour? I’m not 100% sure. That’s part of the fun of playing with multigrain blends, the variations are almost endless – so take good notes as you experiment. And let us know if you come across a particularly delicious combination.

Let me know if you have any favorite multigrain blends or ideas – interesting flour pairings or flour and ingredient blend pairings. This is the kind of thing I like to read.

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