Overnight Yeasted Kamut Waffle Dough

1/2 c. warm water

1 TBS. sugar

2 tsp. yeast

Mix the above ingredients and let stand about 10 minutes or until yeast activates and becomes foamy.

2 c. milk (I used 2%)

1/2 melted butter 

1 tsp. salt

2 c. kamut flour

1 TBS. sugar (optional)

Add above ingredients to yeast mixture and stir until smooth.  Cover tightly with plastic wrap and leave out overnight on countertop (do not put in fridge).

In the morning add:

2 large eggs

2 tsp. vanilla

1/4  tsp. baking soda

Place about 1/2 c. dough on a hot, well-greased waffle iron and sprinkle with large granules turbinado sugar.  Bake about 4 minutes.  Serve with fresh fruit and cream or syrup.