This month’s prize package includes a collection of Christopher Kimball for Kuhn Rikon cookware, including the Christopher Kimball for Kuhn Rikon Collection Wok Skillet, Tongs, Traverse Whisk, Softedge Quick Turn Spatula, Serrated Pocket Peeler, Spider Skimmer, All-Purpose Kitchen Grater, Ratchet Grinder, Storage Jars, Everything Ladle, Pop-Up Steamer Basket, and Duromatic Pressure Cooker.
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.
cups plain whole-milk yogurt
grams (1 cup) 10-grain hot cereal mix
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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