Multi-grain Baking Mix, Waffles and Bread

I mentioned that I made some multi-grain flour (white wheat, rye, oats) with my new wheat grinder last week. Here is what I did with it:
I turned about 7 cups of it into some delicious multi-grain bread. No white flour, no white sugar!

Multi-grain Bread

 7 cups multi-grain flour (or whole wheat)
2 Tbsp Saf-Instant Yeast
2 tsp salt
1/4 cup honey
2 cups warm milk
1 Tbsp vinegar
1/2 cup olive oil

Combine 3 cups flour, yeast and salt in a large mixing bowl. Add warm milk, honey, oil and vinegar and stir well. The mix will be about the consistency of cake batter. Allow to sit for about 5 minutes. Add 3 more cups flour and stir until incorporated. Dough should be pulling from sides of the bowl. Turn dough out onto clean, floured or oiled surface and knead, adding additional flour as necessary until dough is smooth and elastic. (I seldom, if ever, use the entire last cup.) Cover dough with a towel and allow to rest 5-10 minutes. Knead an additional 5 minutes then return dough to greased bowl. Let rise until doubled in size - about 45 minutes. Grease two loaf pans and sprinkle with coursely ground cornmeal. Shape dough into two loaf pans. Cover and let rise until doubled. Bake at 375 for 30 minutes.

Multi-grain Baking Mix

4 cups multi-grain flour

2 Tbsp baking powder

 1 1/2 tsp salt

2/3 cup nonfat dry milkd powder

1/3 cup olive oil

In a large bowl combine dry ingredients. Drizzle oil over dry mixture; cut in with pastry blender, electric mixer or your fingers until it resembles coarse cornmeal. Store in covered container in refrigerator.

Multi-grain Waffles

2 cups Mg Baking mix

1 cup water

2 egg whites*

2 Tbsp honey

1 Tbsp oil

Combine dry ingredients in a medium mixing bowl.

Push dry ingredients to the sides of the bowl, making a well in the center.

In a 2 cup measuring cup add wet ingredients except egg whites and mix thoroughly. Pour into the well and stir until moistened.

 In a small bowl whisk egg whites briskly until soft peaks form. Carefully fold egg whites into waffle batter. Bake in a pre-heated waffle.

As the saying goes, "a picture is worth a thousand words." But I wish there were a way for me to let you all taste these waffles! Most people who don't like whole grain foods cite the density as their turnoff. These waffles, on the other hand, are so soft and light, moist and delicious. The trick is beating the egg whites seperately and folding it into the batter. Yum!

*You can substitute one whole egg, seperated. Add the yolk to the wet ingredients and beat the white as previously stated.