Multigrain Soda Bread
"Delicious. Just the right amount of sweetness," wrote one reader of this yogurt-enriched soda bread.
- Makes2 small loaves
- Cook Time1 hour 20 minutes
- Active time plus cooling10 minutes active plus cooling
- 3
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.
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.
Step 1
Heat 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.
Step 2
Whisk 8 tablespoons of the butter into the yogurt mixture. Add the mixture to the dry ingredients and fold until no dry flour remains; the dough will be thick and look wet and slightly sandy.
Pile the dough into 2 even mounds on the prepared pan. Dampen your hands, then shape into 6-inch rounds. Use a sharp serrated knife to cut a ½-inch-deep X into the top of each loaf. Bake until lightly browned and hollow-sounding when tapped, 50 to 60 minutes.
Immediately brush the loaves all over with the remaining 2 tablespoons of butter. Transfer to a wire rack and let cool completely.
