Dissolve the yeast in the water in a large non-metal bowl. Let stand for 5 minutes.
Stir in the whole wheat flour, all-purpose flour, and salt until well blended. Cover the bowl and place it in a warm location until the flour mixture has almost doubled. (See note.)
After the flour mixture has risen, combine the soymilk, oil, brown sugar, molasses, baking powder, and baking soda in a small bowl. Break up any clumps of baking powder or baking soda.
Pour the soymilk and oil mixture into the raised flour mixture and stir until well blended. Let stand for 15 minutes.
Preheat the waffle iron for 3 to 5 minutes while the batter is standing.
Spray both grids of the waffle iron with oil. Pour or ladle the batter into the center of the iron, covering no more than two-thirds of the iron’s surface for the first waffle. Adjust the amount as needed for subsequent waffles.
Bake each waffle for 3 to 5 minutes, or until it can be easily removed, spraying the grids with oil prior to each waffle.
Alongside good old maple syrup, these go very well with a range of fresh fruit toppings, and with the
Warm Peanut Ginger Agave Sauce