Are you looking for easy soaked sandwich bread? This might be just the recipe for you!
I created this soaked savory waffle bread recipe because I wanted something that would satisfy my family’s craving for sandwiches, but still met the criteria for properly prepared grains.
Why Soaked Grains?
In short, the reason we should soak our grains is because of phytic acid.
Because phytic acid is harder for humans to digest, it can impede our body’s ability to absorb other vitamins and nutrients.
Amanda Carmen writes:
Phytates take much longer to digest than say, fat and protein. Since our human digestive tracts do not offer a long enough transit time for the phytates, we cannot completely digest them.
So the phytates grab on to essential minerals and rob us of nutrition…. Phytates bind with essential minerals, especially magnesium and zinc, but also calcium, copper and iron, so that absorption is blocked. (Soaking Your Whole Grains)
There are three main ways to break down the phytic acid in our grains, making them easier to digest. They are soaking, sprouting, and sourdough.
These sandwich waffles use the soaking method.
Find out more about how to properly prepare grains in Nourishing Traditions by Sally Fallon.
Why I Love Savory Sandwich Waffles
While I like to bake, and I have made plenty of delicious loaves of bread, I have also made plenty of loaves that did not turn out well. I wanted something fail-proof that wouldn’t waste time or ingredients.
These taste great as an alternative to sandwich bread, whether you are wanting to make the perfect peanut butter and jelly, or a hearty ham and cheese.
The best part? Kids love them! I mean, what kid doesn’t want to try making a sandwich with waffles?
They are a fun shape, and they are deliciously light and fluffy.
Savory Soaked Waffles Recipe
This double recipe makes about 13 to 16 sandwich waffles, which means they are great to make on a Monday morning and use throughout the week for lunches.
They can be stored in an airtight container. I typically leave about half in a container in the fridge and freeze the others in an airtight freezer container to pull out in the middle of the week.
They can be used in the place of sandwich bread in almost any instance, including for peanut butter and jelly sandwiches, meat and cheese sandwiches, and more. I even have plans to try using them for grilled cheese sandwiches.
Enjoy!
Supplies Needed:
- Large mixing bowl (get it here)
- Wooden spoon
- Waffle iron (I use this one)
- Measuring spoons and cups
Savory Sandwich Waffles
Ingredients
- 3 ½ cups white whole wheat flour
- 4 tablespoons sour milk kefir, yogurt, or kombucha
- 2 tablespoons aluminum free baking powder
- ½ teaspoon sea salt
- 4 eggs beaten
- 3 ½ cups milk
- 1 cup butter or coconut oil melted
- 1 tablespoon herb seasoning get it here optional
Instructions
- In a large bowl, mix together the flour, milk, sour milk (or alternative), salt, and butter. Cover and let sit on the counter top (soak) for 8-12 hours. Overnight works well.
- Heat your waffle iron.
- Mix in the eggs, baking powder, and seasoning.
- Scoop into waffle maker ½ cup at a time and cook according to your waffle maker's instructions.
- Store in an airtight container. These waffles may also be frozen in freezer containers or freezer bags.
Pin It:
Other Soaked Grain Recipes:
- Blueberry Chia Seed Pudding - May 8, 2023
- No Bake Chewy Peanut Butter Granola Bars - May 8, 2023
- Low-Calorie Apple Flax Seed Muffins - May 7, 2023
What kind of a waffle iron are you using. I have searched high and low and can only find either the Teflon coated electric waffle makers or a manual aluminum one. I do not rust either to cook with. Do you have one that differs from these two? Anyone find anything better? Thanks.
I’m sorry I cannot be of more help, but I have been unable to find a good non-teflon waffle maker, so that is what I use. I understand your concerns, as I use all stainless steel otherwise. I am careful not to scratch the teflon, as that can be a huge health hazard. Please let me know if you do find an alternative 🙂
Soaking is very new to me, so please excuse me if I sound ignorant! I make a pancake recipe similar to this with yogurt in place of half the milk. Can I just leave it sitting out overnight? Or will it go bad? I’ve been so brainwashed that everything has to always be refrigerated. 🙂
I definitely want to try this recipe!
Jennifer, yes it should work! And I personally would not refrigerate it but you probably can and it will work similarly. Sometimes, a recipe may need a bit more liquid when soaking all night, but not much. What I do (like in this recipe) is put the liquid, grains, nuts, oil, etc., in a bowl to soak overnight and add any baking soda, baking powder, yeast, etc in the morning when I’m about to make it.
The recipe looks yummy and waffles are great but what about teflon on the waffle iron that is known to be a health hazard? I’ m not sure that it is possible to buy any teflon-free, so no “non-stick” ones, just from cast iron or so…
There are stainless steel options available if you are worried about teflon: http://amzn.to/1aYKd6a
I plan to get a stainless steel when possible (I use stainless steel for all of my other cookware), but for now I am okay with the teflon as a temporary solution as long as it’s not scratched.
google “cast iron waffle makers”.
Or stainless steel: http://amzn.to/1aYKd6a
Of all the foods I love, waffles are in the top 3, and for some reason I haven’t bought a waffle iron, but now I’m feeling inspired to do so. I can count this as healthy eating, right..?
Well, gee. I feel silly for never thinking of this! I immediately thought of trying to make grilled cheese with it, too. But then I had a brainstorm. Put shredded cheese in the batter and it will get all nice and crispy and yummy. Then put ham sandwich fixings between, and YUM!
Thank you so much for this really creative idea! I know what’s for dinner tonight! 🙂
I came back to this post for the recipe but it isn’t showing up anymore. Did you take it down?
Sorry, we were having website issues. It should be showing now.