My take on cozy small waffles, made with a "rye bread dough".
Recipe for rye bread waffles
My take on cozy small waffles, made with a “rye bread dough.”
I had trouble getting my 4-year-old daughter to eat her rye bread sandwiches in kindergarten until I came up with this idea:
Strongly inspired by a South Jutland rye bread recipe, I make these, which both she and my 1-year-old son take to their child care. They are eaten with great enjoyment, and the biggest “disadvantage” is that I have had to explain to the educators that they are not regular waffles (which they are not allowed to bring).
Unfortunately, the recipe makes them quickly become soft, but the kids haven’t complained about it yet.
Servings: waffles
Rye Bread Waffles
My take on cozy small waffles, made with a "rye bread dough".
Equipment
- Bowl
- Hand Mixer (Option 1)
- Stand Mixer (Option 2)
- Waffle Iron
Ingredients
- 55 gram Whole Wheat Flour
- 110 gram Rye Flour coarse
- 309 gram Whole Milk or buttermilk
- 3 pcs. Egg
- 1.5 gram Salt
Instructions
- Mix all ingredients in a bowl. Preferably use an electric mixer or a stand mixer to avoid lumps in the dough.
- Heat up your waffle iron and add about 1/2 - 1 dl of batter to the iron (depending on the size). The recipe can be used for both heart-shaped and square waffle irons.
- When done, place them on a cooling rack.