I’ve been exploring using rye flour in my cooking. I love the hardy deep taste of rye. Besides the delicious rich taste here are a few things you probably didn’t know about rye:
- Rye increases your fullness feeling
- Rye may suppress weight gain
- Rye balances blood sugar
- Rye is rich in fiber
I made these rye waffles mixing both rye and white flour together. The added flavor comes from using sour cream in the waffle batter. This is a yummy breakfast.
From by the bay, wishing you delicious rye food memories!
- 3/4 cup rye flour
- 3/4 cup all purpose flour
- 2 tablespoons fine granulated sugar
- 1 teaspoon fine sea salt
- 2 teaspoons baking powder
- 2 eggs
- 1/2 cup milk
- 1/4 cup sour cream
- 1 teaspoon vanilla
- 1/4 cup melted unsalted butter
- spray vegetable oil
In a bowl, combine flour, sugar, salt and baking powder. Add milk, sour cream, vanilla and melted butter to the dry ingredients and mix well. Let batter rest for 5 minutes. Meanwhile, spray waffle iron with vegetable spray and preheat waffle iron. Add 1/2 cup of batter for each waffle. Cook according to manufacturer’s directions until golden brown. Serve with caramelized apples and or syrup. Yield: 8 waffles.
4 Jonagold Apples (or any other good cooking apple, such as Braeburn or Granny Smith)
2 tablespoon unsalted butter
4 tablespoons brown sugar
Peel and core apples, then slice thinly. Toss apple slices with sugar until thoroughly coated. Melt butter in a saucepan, add apples and cook over medium-high heat until very soft and tender, stirring occasionally, about 10 minutes. Serve caramelized apples over top of waffles.