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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.
March 14, 2024
Pearlicious
I haven’t made this yet but definitely will. It looks perfect. Has anyone tried using kefir instead of yogurt. That is what we usually have at home
April 13, 2024
Very good, needs a tweak
I wish the yogurt had a metric measurement so I could weigh all the ingredients. It was too dry using just the cup measurement, so I’ll add more yogurt next time. I also used Smitten Kitchen’s sub for Irish style whole wheat flour (printed on the website under Castle Breakfast), and the flavor was great, just more crumbly than the brown seed bread I’ve eaten in Ireland.
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....