Overnight Rye Blueberry Waffles

Makes about 8 classic-style waffles or 4 Belgian-style waffles

8 tablespoons (1 stick) unsalted butter,
cubed
1½ cups whole milk, cold
1 cup unbleached all-purpose flour
1 cup dark rye flour*
1½ teaspoons instant yeast
2 tablespoons dark brown sugar
¾ teaspoon kosher salt
¼ teaspoon ground cardamom (optional)
2 large eggs
1 teaspoon pure vanilla extract
¼ teaspoon baking soda
1½ cups blueberries, washed and picked
over to remove stems, plus more for
serving (optional)
Maple syrup, for serving

Nutritional information per classic waffle:
Calories 272 (45% from fat) • carb. 32g • pro. 7g
fat 14g • sat. fat 9g • chol. 83mg • sod. 296mg
calc. 65mg • fiber 4g
Nutritional information per Belgian waffle:
Calories 544 (44% from fat) • carb. 64g • pro. 13g
fat 29g • sat. fat 19g • chol. 166mg • sod. 592mg
calc. 130mg • fiber 7g

1. Melt the butter in a small saucepan set over
medium-low heat. When the butter is fully
melted, whisk in the cold milk. Let mixture
cool slightly until just warm.
2. Whisk the dry ingredients together in a large
bowl. Gradually add the warm milk-butter
mixture, and whisk until smooth. Add the
eggs and vanilla, and whisk until mostly
smooth (some lumps are okay). Let the
batter rest at room temperature for 1 hour,
then cover with plastic wrap and refrigerate
at least 12 hours and up to 24 hours.
3. Secure the desired waffle plates in the
waffle maker. Preheat the waffle maker
to the desired setting; a higher setting is
recommended for crisp waffles. The waffle
maker will beep to indicate it is ready
to use.
4. Sprinkle the baking soda over the rested
batter and gently whisk to combine
(the batter will deflate as it rests). Pour the
recommended amount of batter, depending
on whether Belgian- or classic-style waffles
are being prepared, onto the center of
the bottom waffle plate. Top with a heaping
¼ to ⅓ cup of blueberries. Close the waffle
maker, but do not lock. The waffle is done
when the ready-for-use indicator beeps.
Carefully open the waffle maker and remove
the baked waffle. Repeat with the remaining
batter and blueberries.
5. Waffles are best served straight from
the waffle maker, with maple syrup and
more blueberries, if desired. (If not being
consumed immediately, they can be
kept warm on a rack in a single layer
in a 200°F oven.)
* Deepen the nutty complexity of rye by
toasting the flour in a skillet over medium
heat for 5 to 7 minutes, stirring often,
until fragrant and darkened in color –
an optional step.