Instructions

• First up, line your baking sheet with parchment paper and preheat your oven to 3756F. This will help set the loaf just right after pressure cooking, giving a nice crust.
• In a big mixing bowl, mix your all-purpose and whole wheat flours, baking soda, and salt together. Get everything blended so there ain’t no clumps hangin’ out.
• Next, pour in the yogurt and stir until you see a rough dough come together. It’s okay if it looks sticky or shaggy at this point — that’s what you want.
• Then fold in your cubed cheddar cheese and chopped chives, stir real gentle so you get those tasty pockets spread all through the dough. If it feels too dry, add that splash of milk real slow until it all holds together nicely.
• Turn your dough out onto a floured spot and knead it gently for about a minute until it’s smooth and kinda holds its shape. Don’t overwork it or you’ll get a tough loaf.
• Make a round loaf and put it on your parchment-lined sheet. Then cut a deep cross on the top to help with even baking and rising. Bake in your preheated oven for 30 minutes after the cooker has worked its thing so you end with a golden crust and hollow sound when you tap the bottom.