Combine dry ingredients and set aside. Whisk together milk, yogurt, and vanilla extract. Crack egg into a separate bowl and beat, then combine with milk mixture. Whisk oil into milk/egg mixture. Pour wet ingredients into dry. I like to begin mixing with a spatula, as if I were blending stiff egg whites into flour, just slowly incorporating. Once the batter is fairly incorporated, I use a whisk, making sure there are no flour lumps. Let batter rest for 5 minutes.

Preheat waffle maker to your brand’s specification. With this flour, I aim for a medium to medium high heat, but it’s a “feel” thing and it is also subject to your waffle maker. Pour batter onto preheated waffle iron and close lid. My waffle maker beeps to indicate when it’s done. With these rye waffles, I usually give another 30 seconds after the beep — aiming for a golden crispness on the outside that is fully cooked on the inside. And very important — open the waffle maker SLOWLY to ensure nothing sticks. There’s a tenderness to these waffles and so they require a little extra care in handling. But, they’re worth it.