How to bake with whole grains
Kim Boyce set out to conquer the whole-grain world and shares her discoveries
Five-grain cream waffles (Bill Hogan/Chicago Tribune)
1 cup multigrain flour mix (see note below)
1 cup whole-grain pastry flour
1/4 cup sugar
2 teaspoons baking powder
3/4 teaspoon baking soda
1/2 teaspoon coarse salt
2 cups whipping cream
1/2 stick (1/4 cup) butter, melted
1. Turn waffle iron to highest setting. Sift all dry ingredients into a large bowl.
2. Whisk eggs and cream together. Pour into dry ingredients. Gently fold mixtures together until batter is thick and pillowlike, with large pockets of deflated bubbles on surface.
3. Brush waffle iron generously with butter. Ladle on 1/2 cup batter; close. Remove waffle with fork when indicator light shows it's done, 4-6 minutes. Repeat.
Note: For multigrain flour mix, mix in a bowl 1 cup each whole-wheat flour, oat flour and barley flour; 1/2 cup each millet flour and rye flour. Whisk.
Per serving: 274 calories, 67% of calories from fat, 20 g fat, 12 g saturated fat, 118 mg cholesterol, 19 g carbohydrates, 5 g protein, 253 mg sodium, 2 g fiber.