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Multigrain Soda Bread

1 hour 20 minutes 10 minutes active plus cooling

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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

Reviews
Wendy W.
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.
Jocelyn M.

"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....

Lynn C.

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

Wendy W.

Delicious. Just the right amount of sweetness. I used stone ground wheat flour and Bob Mill’s 5 grain cereal. This bread doesn’t need any condiments - perfect eaten by itself and loaded with fiber.

Wendy W.

Delicious. Just the right amount of sweetness. I used stone ground wheat flour and Bob Mill’s 5 grain cereal. This bread doesn’t need any condiments - perfect eaten by itself and loaded with fiber.


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