Blender Waffles or Pancakes

I got this recipe from Urbanhomemaker.com, and I think they got it from Sue Gregg and it is fabulous. Sue Gregg has a set of cookbooks which are sold by Urbanhomemaker that stress whole grains and healthy choices. Her recipes are good but need to be adapted for soaking grains. Once you try these waffles/pancakes you will never be happy eating at IHOP again. The key these waffles is making sure that the batter is thin enough to form a vortex in the blender. You can add a bit more liquid if necessary.

Mix and soak for 7 hours or overnight in your blender. Do not refrigerate:
1 1/2 C buttermilk, kefir or sour milk
1/2 C raw brown rice
1/2 C pastry wheat berries
1/2 C rolled oats

After soaking grains add and blend in blender the following ingredients. Blend for 1 - 3 minutes until smooth.:
1 egg
2 T olive oil or coconut oil
1 tsp. vanilla
2 T honey
1 tsp salt

Stir in the following. You can expect the contents in the blender to double:
1/2 tsp. baking soda
2 tsp Rumford baking powder

Cook on lightly oiled waffle iron or skillet.

Try different grain variations totaling 1 1/2 C of grains except as noted. Here are some you might like:
Brown rice
Millet
Kamut, Spelt or hard or soft winter wheat
7 grain mix
Buckwheat (make with only 1 c because it expands)
barley (hulled, not pearled. Use only 1 c)
corn (whole corn, not corn meal)
Quinoa (must rinse thoroughly first before soaking)
Oats (Uncooked rolled oats or groats)

2 Loaf bread Recipe

The 2 loaf recipe is the same as the 5 loaf batch only it has been reduced to accommodate a Kitchen Aid mixer. The kitchen Aid is not powerful enough to knead 5 loaves for 10 minutes without getting very hot and possibly burning out. The instructions are the same as the 5 loaf batch. Soften the yeast right in the mixing bowl and mix in the dough using the dough hook. When it has finished kneading, disengage the dough hook and set it inside the bowl, then cover the bowl with a piece of plastic wrap or a plate to keep the dough from drying out.

You can divide the 2 loaf batch in half and use a food processor to mix and knead your dough. I use my old Cuisinart. You can use the dough blade or the chopping blade. I prefer to use the chopping blade because its weight keeps the dough from oozing down through the center stem and under the bowl when it rises. This process makes one very large, beautiful, loaf. There is the danger of over kneading the dough when using the food processor because it is so powerful. After you have added the ingredients to the processor bowl you will only need to pulse the machine a couple times, add flour a tablespoon at a time, pulsing after each addition, just until the dough cleans the sides of the bowl and follows the hook around the inside of the bowl. Mixing and adding flour will take about 2 minutes total, this is the entire kneading time. I suggest spraying the inside of the chopping blade with PAM spray so that it will be easier to remove after the bread has risen and is ready to shape and put into the baking pan. You will soften the yeast in the processor bowl using a very small amount of water. Use something to stir the yeast in with the water so that the yeast is all moistened and let it sit 5-10 minutes before adding the other ingredients to the bowl. Raise the dough in the processor with the lid on and knock it down by pulsing the machine a couple times before you remove the dough to shape.

Small Batch (2 loaf) ingredients:

Soak:
2 T. whey
1 1/2 C water
4 1/2 C. whole grain flour

Mix:
1 T yeast
2 T. warm water
dribble of honey
1 egg or 1 egg yolk
2 T honey
2 T olive oil or coconut oil
1 1/2 tsp. Real salt
1 T. bital gluten (optional)
extra flour