Multigrain Waffles

It's amazing how quickly we can forget things that we knew very well.
When it's summer I forget what it feels like to be cold.  When it's winter I forget what it feels like to be warm.
I can forget where I've put my keys or glasses in a matter of seconds.
I can forget what my favourite blogs are over the course of one week - less time if it's been a busy week.
I often forget to bring strategic articles of clothing to work with me (I ride my bike most of the time and prefer to change my clothes rather than get my good work clothes dirty and/or wrecked) and have had to resort to keep these strategic pieces in my bag at all times.  That's how many times I've forgotten.
There have been times when I've forgotten to eat.

Collectively, we forget almost everything.
We forget public policy.
We forget leaders both good and bad.
We forget history (a dangerous, dangerous way to exist) both the good and the bad - unless it's documented clearly for us in movie form of course.

Recently, I realised that I'd forgotten about something very important.
My waffle maker.
I know that you were expecting me to come out with something a little more... weighty, serious.  I might counter that two extremely happy, contented kids who think that their Mom is THE BEST can be a pretty weighty and serious matter.  However, I will concede that it's a little trivial and self centred.  However, if there is ever a time when you can allow yourself a little bit of the trivial and self centred, it's the weekend.  Am I right?
I've been experimenting with grain flours over the past couple of months and have discovered that my organic food box will deliver locally grown and milled flour as well as it being available from 'Fresh from the Farm'.  I've been taking full advantage of both offerings.  These waffles turned out beautifully.  No one suspected that they were 'whole wheat' either by taste or texture.

Multigrain Waffles adapted from King Arthur Flour
makes between 10 and 12 med sized round waffles

1/2 cup whole wheat

1/2 cup spelt

1/4 cup rye

1/4 cup all purpose

3/4 tsp salt

2 tsp baking soda
1/2 tsp cinnamon
1/4 tsp nutmeg

1 1/2 cups warm milk

2 tbsp melted butter or oil

2 tbsp brown sugar

1 egg

2 egg whites

Combine all of the flours, the salt, baking soda, cinnamon and nutmeg.  Mix together and set aside.
Whip the two egg whites until fluffy and forming soft peaks.  Set aside.
Heat up the waffle iron.
Combine the warm milk, melted butter, brown sugar and egg together.  Mix well.  Add to the flour mixture and whisk until the flour is completely incorporated.  Gently add in the whipped egg whites until they are fully mixed in.
Grease the waffle iron just a little and pour about 1/3 cup of the batter onto the waffle iron.  Cook as per the manufacturers instructions.  You might need to add a little more grease here and there.  I found that these stuck a little as the cooking went on.