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Copycat Van's Power Grains Protein Waffles-Question about the Cracked Grains

ithilas's picture

Copycat Van's Power Grains Protein Waffles-Question about the Cracked Grains

Hello everyone! I am trying to produce a copycat of Van's Waffles for the Power Grains Protein version. I have never used cracked or flaked grains in a bread like waffles or muffins. It is a mixture of Whole Grain flours, but it has grain mixture mixed in. This is from the Vans website:

Van's Power Grains Mix (Whole Wheat Flour, Cracked Red Wheat, Steel Cut Oats, Millet and Brown Rice)

I am hoping to crack my own grains and add them to the waffles. I am following a recipe where the waffle batter mixture sits overnight with a bit of sourdough added to it. Will sitting overnight be enough to soften the grains? Or should I soak them separately beforehand in something else? I would hate for someone to eat these waffles and crack a tooth! Does anyone have any suggestions or has anyone ever attempted (or know someone who has attempted) to recreate these waffles? I will be trying to make my own protein powder as well, since I am a bit funny about using whey protein, and the few times I have used it, it did not agree with me.

If anyone can advice, I would be grateful!

Thanks so much!

MontBaybaker's picture

I've been doing Hamelman's SD waffles, using 25% flaked multi-grain blend (pulsed briefly in food processor), 25% whatever whole grain flours are available (changes each time), and 50% AP or bread flour.  The flour, egg and liquid mix soaks overnight and is blended in the morning with SD, butter & leavening.  I also use only half the butter and sub yogurt, buttermilk, or cottage cheese for less fat/higher protein.  Makes wonderful and healthy Belgian waffles (or pancackes).  We always make a double batch and freeze.  I share discard or fresh starter and this recipe with neighbors; I've now converted them from Bisquick (even the kids).

I've also been thinking of using cracked grains.  I'd guess you'd follow the rules for bread, using a hot water soaker or make a porridge to soften before blending.  Keep us posted.  I'll look up the Van's - unfamiliar to me.




Sugarowl's picture

You don't have to make your own non-dairy protein powder. There are plenty on the market that are vegan or dairy free. There are soy, pea, and coconut powders too. I don't know how well they taste though.

BreadScience's picture

I've tried soy and whey. Unlike whey, soy makes a thick paste when mixed with water so you would have to take that into account with your recipe. Maybe just count it as flour. It also has a mild taste. I haven't tried using it in baked goods but I thing it would work just fine.

Other vegetable protein powders should work similarly. Because of the fiber they absorb a lot of water and they shouldn't be strong tasting.