Multi-grain Irish Soda Bread

Use organic ingredients whenever possible.

Preheat your oven to 425˚F.

Put the rice milk in a large bowl. Stir the multi-grain cereal into the rice milk. Stir the apple cider vinegar into the rice milk, drizzle the melted butter over top and set aside for 20 minutes.

In another large bowl whisk together the flours, baking soda and salt. Pour the wet ingredients into the dry ones and stir,

Lightly flour a work surface and remove the dough from the bowl. Knead the dough once or twice just to form a nice ball. The dough will be sticky.

Grease a 7″ pot or baking dish (a larger pot will make a flatter bread). Put the dough in the pot. Cut a cross in the top of the dough. Cover the pot and bake for 30 minutes.

Remove the top of the pot and lower the oven temp to 350˚F. Bake for another 15-20 minutes until nice and brown. When done, the bread should sound hollow when tapped. Remove pot from oven.

Let the bread cool in the pan for 10 minutes before removing it. Then let the bread cool for an hour before cutting it.