Freshly Milled Whole-Wheat Buttermilk Waffles

266 g	freshly milled whole-wheat flour
26 g	sugar
6 g	baking powder
2.5 g	baking soda
6 g	kosher salt
575 g	buttermilk
100 g	eggs (2 large eggs)
56 g	unsalted butter, melted and cooled slightly

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freshly milled whole-wheat flour: To get a fine, even grind, I find it best to run the stones as close together as the grain size allows. On stone mills, however, it is important not to let the stones actually touch one another, which will cause undue wear as well as create stone dust that will ruin your flour. The trick is to learn the sound the mill makes when the stones make contact with one another—typically a high-pitched squeal—and stay just shy of this point.

There is an easy way to minimize overheating your flour, especially when milling large quantities of grain: Chill the grains before you mill them, to counteract some of the heat generated by the mill. With some forethought, it's easy enough to place the grain in a sealed bag or jar and freeze it for a few hours or even overnight. (If you have enough room, you can even just keep a few pounds of grain in the freezer at all times.)

This recipe can also be made using store-bought whole-wheat flour, preferably from a newly opened bag.

1¾ cups (9 5/8 ounces) freshly milled whole-wheat flour

2 tablespoons sugar

1½ teaspoons baking powder

½ teaspoon baking soda

2 teaspoons kosher salt

2½ cups buttermilk

2 large eggs

4 tablespoons unsalted butter, melted and cooled slightly

Hide Annotation

freshly milled whole-wheat flour: To get a fine, even grind, I find it best to run the stones as close together as the grain size allows. On stone mills, however, it is important not to let the stones actually touch one another, which will cause undue wear as well as create stone dust that will ruin your flour. The trick is to learn the sound the mill makes when the stones make contact with one another—typically a high-pitched squeal—and stay just shy of this point.

There is an easy way to minimize overheating your flour, especially when milling large quantities of grain: Chill the grains before you mill them, to counteract some of the heat generated by the mill. With some forethought, it's easy enough to place the grain in a sealed bag or jar and freeze it for a few hours or even overnight. (If you have enough room, you can even just keep a few pounds of grain in the freezer at all times.)

This recipe can also be made using store-bought whole-wheat flour, preferably from a newly opened bag.

- 266 g freshly milled whole-wheat flour
- 26 g sugar
- 6 g baking powder
- 2.5 g baking soda
- 6 g kosher salt
- 575 g buttermilk
- 100 g eggs (2 large eggs)
- 56 g unsalted butter, melted and cooled slightly
Whisk flour, sugar, baking powder, baking soda, and salt together in large bowl. Whisk buttermilk, eggs, and melted butter together in medium bowl. Make well in center of flour mixture and pour in buttermilk mixture. Using rubber spatula, gently stir until just combined. Batter should remain slightly lumpy with streaks of flour.
Heat waffle iron and bake waffles according to manufacturer’s instructions (use ½ cup [120 grams] batter per waffle for 7-inch round iron). Serve immediately.

- 1¾ cups (9 5/8 ounces) freshly milled whole-wheat flour
- 2 tablespoons sugar
- 1½ teaspoons baking powder
- ½ teaspoon baking soda
- 2 teaspoons kosher salt
- 2½ cups buttermilk
- 2 large eggs
- 4 tablespoons unsalted butter, melted and cooled slightly
Whisk flour, sugar, baking powder, baking soda, and salt together in large bowl. Whisk buttermilk, eggs, and melted butter together in medium bowl. Make well in center of flour mixture and pour in buttermilk mixture. Using rubber spatula, gently stir until just combined. Batter should remain slightly lumpy with streaks of flour.
Heat waffle iron and bake waffles according to manufacturer’s instructions (use ½ cup batter per waffle for 7-inch round iron). Serve immediately.