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Multigrain Soda Bread
Soaking the cereal in yogurt before mixing it into the dough softened the grains, saving us the need to cook them. If you can’t find 10-grain cereal mix (Bob’s Red Mill makes one), use a five- or seven-grain hot cereal or porridge mix instead. We liked stone-ground whole-wheat flour and graham flour, but regular whole-wheat flour was easier to find. The bread baked more evenly in two small loaves than it did as one larger loaf.
2
small loaves
Tip
Don’t use Greek-style yogurt for this recipe; it won’t mix with and hydrate the grains. We liked whole-milk yogurt but low-fat will work, too.
1 hour 20 minutes
10 minutes active plus cooling
Ingredients
-
2
cups plain whole-milk yogurt
-
161
grams (1 cup) 10-grain hot cereal mix
Directions
-
01Heat the oven to 350ºF with a rack in the middle position. Line a baking sheet with kitchen parchment. In a medium bowl, stir together the yogurt and cereal; let sit for 15 minutes. Meanwhile, in a large bowl, whisk together both flours, the sugar, salt, baking powder and soda, and pumpkin seeds, if using.
Pardon the interruption
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July 15, 2022
Delicious snack
I have made this fast and easy recipe twice. The bread has delicious flavor and makes a lovely snack. I even messed up on measuring because the grams listed are not correct. My mistakes didn't matter; the bread was still yummy.
Hi Jocelyn -
Stone-ground whole-wheat flour and graham flour are basically the same thing (often exactly the same thing just labeled differently) and can be used interchangeably with each other and more finely-ground whole wheat flour. The consistency of the bread will definitely be different with coarsely-ground wheat, but we actually preferred the grainier texture.
Best,
The Milk Street Team
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"We liked stone-ground whole-wheat flour and graham flour" Just sub one or both for the whole wheat? Seems like the consistency would be off....