Wonderfully different, a cross between cornbread and rye bread, no wonder that this is one of the favorite recipes in the King Arthur Flour Baking Book. We each had 2 waffles (the mix made 9) and were full, thanks to the whole grains. (BTW, I used rye flour I had ground myself because I make so much rye bread.) An idea to try next time is to separate the eggs, and fold in whipped whites with the baking powder and baking soda; that should make the waffles even lighter. Made for Please Review My Recipe tag game.