Your email address is required to begin the subscription process. We will use it for customer service and other communications from Milk Street. You can unsubscribe from receiving our emails at any time.
Multigrain Soda Bread
1 hour 20 minutes 10 minutes active plus cooling
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.
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.
The Milk Street Team
"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....