multigrain

Korean multigrain rice or Japgokbap is a healthy and tasty mixed grain rice which can include grains like sorghum, millet, red beans, black beans and chickpeas.

Korean Multigrain Rice (Japgokbap or Ogokbap)

short grain white rice (쌀 ssal) ((3/4 cup = 1 rice cooker cup))

rice

Tbsp Adzuki red beans

Tbsp Sorghum (수수 Susu), Dry

Tbsp Proso Millet (기장 Kijang), Dry ((or Glutinous Foxtail Millet / 차조 Chajo))

Tbsp Chickpeas, Dry

Tbsp Black beans, Dry

tsp sea salt ((optional))

water

Soak all dry beans and grains for at least 6 hrs. Except for regular short grain rice and sweet rice. Change water 2~3 times during soaking.

When beans and grains are fully soaked, drain and discard water. In your rice cooker (I use Korean pressure rice cooker) pot, add sweet and regular rice, all the soaked beans/grains. Then add fresh water. I use 1:1 dry grains to water ratio. Add salt.

Select Mixed Grain Rice or "Japgok" function and Cook. Mine came up as 45 minutes cooking time.

Korean Multigrain Rice is a great healthy white rice alternative but it needs a long time to fully cook. With the Instant Pot, it's ready in 25 min total as long as the beans are pre-soaked.

Instant Pot Multigrain Rice (Korean Japgokbap)

short grain white rice

sweet rice ((glutinous = sticky))

Adzuki red beans

Sweet Sorghum

Millet

Chickpeas

Black Beans

tsp sea salt

Measure about 1/2 cup of Adzuki red beans, Sorghum, Proso or Foxtail Millet and 1/4 cup of Chickpeas or other beans. No need to soak white rice. Change water at least 1-2 times during soaking and rinse the beans before adding to pot.

Measure 2 cups short grain white rice and wash by rinsing and rubbing rice gently between your hands in water. Drain then repeat at least 2-3 times.

Drain all beans and grains. Discard water.

In the pot, add white rice, sweet rice, beans and grains.

Add 4 1/2 cup water to pot. The general rule of thumb is to use grain to water ratio as 1:0.9.&nbsp;

Add about 3/4 tsp sea salt.

Close lid and set to Manual High pressure 18 min. Make sure the seal is tight and everything is set correctly for pressure cooking.

When rice is cooked, manually release pressure. And open and serve once fully released.

This is wholesome multigrain bread with an irresistibly soft and fluffy interior. For best success, take the time to review the recipe notes before starting. Though not required, an instant read thermometer is helpful in a few of these steps.

Soft Multigrain Bread

(60 grams) dry multigrain cereal mix or rolled oats (see note)

(410 milliliters) boiling water

(7 grams) instant

Tablespoons (37 grams) packed light or dark brown sugar

Tablespoons (45 grams) unsalted butter, softened to room temperature

salt

(433 grams) bread flour,

Prepare the dough

Place cereal mix in a large heatproof bowl (you can also use the bowl of your stand mixer). Pour boiling water on top. Let the mixture cool until a digital thermometer reads about 110°F (43°C). This usually takes 20 minutes. Pay attention to the temperature because if it&#8217;s too hot, it will kill the yeast. If it became too cool, however, it&#8217;s not a problem&#8211; the dough may just take a few extra minutes to rise.

Whisk the yeast, sugar, and all of the warm water/cereal mixture in the bowl of your stand mixer fitted with a dough hook or paddle attachment. Cover and allow to sit for 5-10 minutes or until foamy and bubbly on the surface.

Add the butter, salt, and 1 cup (about 130g) flour. Beat on low speed for 30 seconds, scrape down the sides of the bowl with a rubber spatula, then add another cup of flour. Beat on medium speed until relatively incorporated (there may still be chunks of butter). Add all of the remaining flour and the seeds/nuts (if using), then beat on medium speed until the dough comes together and pulls away from the sides of the bowl, about 2 minutes. If it seems too sticky, add more flour, 1 Tablespoon at a time until it begins to pull away from the sides of the bowl. *If you do not own a mixer, you can mix this dough with a large wooden spoon or rubber spatula. It will take a bit of arm muscle!*

Knead the dough

Keep the dough in the mixer (and switch to the dough hook if you used the paddle) and beat for an additional 2 minutes OR knead by hand on a lightly floured surface for 2 minutes. Dough is soft, yet heavy.

1st Rise

 Lightly grease a large bowl with olive oil or nonstick spray. Place the dough in the bowl, turning it to coat all sides in the oil. Cover the bowl with aluminum foil, plastic wrap, or a clean kitchen towel. Allow the dough to rise in a relatively warm environment for 1-2 hours or until double in size. (I always let it rise on the counter. Takes about 2 hours. For a tiny reduction in rise time, see my answer to Where Should Dough Rise? in my Baking with Yeast Guide.)

Shape the bread: 

When the dough is ready, punch it down to release the air. Lightly flour a work surface, your hands, and a rolling pin. Roll the dough out into a large rectangle, about 8×15 inches. It does not have to be perfect– in fact, it will probably be rounded on the edges. That’s ok! Roll it up into an 8 inch log and place in the prepared loaf pan.

2nd Rise: 

Cover shaped loaf with aluminum foil, plastic wrap, or a clean kitchen towel. Allow to rise until it’s about 1-2 inches above the top of the loaf pan, about 1 hour. (See photo above for a visual.)

Adjust oven rack to a lower position and preheat oven to 350°F (177°C). (It’s best to bake the bread towards the bottom of the oven so the top doesn’t burn.)

Bake the bread

Bake for 35-40 minutes&#8211; if you notice the top browning too quickly during bake time, loosely tent the pan with aluminum foil. How to test for doneness&#8211; give the loaf a light tap. If it sounds hollow, it&#8217;s done. For a more accurate test, the bread is done when an instant read thermometer reads the center of the loaf as 195°F-200°F (90°C-93°C).

Remove from the oven and allow bread to cool for a few minutes before slicing and serving. Feel free to let it cool completely before slicing, too.

Cover leftover bread tightly and store at room temperature for 2-3 days or in the refrigerator for up to 10 days.

I absolutely love this recipe. I am going to look into other grain  cereals. Right now I use Red River cereal. I don’t know if it’s available in United States but it is really really good and I grew up on it. I substituted half of the flour for whole wheat flour and it still turned out great. I also did not use bread flour as I do not like bread flour I prefer regular flour. This is a wonderful recipe And I have used it for many things. Now I am looking for a soft ginger cookie recipe.

This is now my go-to bread recipe. Love it!

Another heavenly recipe by Sally! I made this recipe with 400g bread flour, 70g whole wheat flour, and 60g chopped pecans. Yum! Thank you for your hard work in perfecting these recipes for us to enjoy!

Omg! I am a beginner baker and I just made this bread with oats and half wheat flour and half bread flour. It is phenomenal. I don’t think I’ll ever buy bread again!

Made this as rolls, and, OMG, the best rolls ever!   They are so soft and chewy with a slight sweetness.   I kept them in a covered plastic container on the counter and they stayed fresh for 3-4 days.

Today, I am making the recipe as a bread loaf.   I’m never buying bread from a store again! 

I’m curious....you say the bread can keep in the refrigerator for 10 days, but I’ve always read never to keep bread in the fridge because it dries it out.  ???

Thanks for the great recipe!  

Where has this recipe been all my life? Taste and texture are spot on. It's just what I have been looking for. Thanks so much for all of your tweaks.

Made this yesterday!  So good!  Perfect sandwich bread.  The detailed instructions really helped. Thanks Sally!

Thank you so much .I will try  if there is a lot of difference in the taste. This bread is so good my friends and neighbors want me to bake them a bread.
Keeping a few shaped loaf in the freezer will save me time when they ask for it♡♡

I made these with rolled oats and sunflower seeds. I made them into rolls. They were delicious!

I did put olive oil on the bottom of the pan but the rolls really stuck.  I guess I needed to add a lot of oil? I cooked them in a glass 13x9 pan.

I thought the white bread was amazing, but in classic Sally fashion, this bread totally ups the game! The only bread that seems to have made it into our regular weekly plan. I bake every Sunday and it's usually gone by mid-week, lol! This bread is soft and delicious, and not fussy to make at all. I can't wait for a whole wheat healthier version soon! :-)

This loaf is perfection!  I made my own brown sugar, it is easy and I have to store less items that way.  I will be making this again and again!  Thank you!

Made this today, cooling but looks amazing!

https://www.youtube.com/watch?v=_i5ALUHqrFs

This homemade soft multigrain bread is prepared with multigrain hot cereal. It’s soft and fluffy like regular white sandwich bread, but has a hearty and satisfying flavor. Either instant or active-dry yeast work and you can even turn this dough into multigrain rolls.

Get the full recipe: https://sallysbakingaddiction.com/multigrain-bread/

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Soft Multigrain Bread | Sally's Baking Addiction

Multigrain Bread Loaves

7-grain Hot Cereal,

Water

Honey

Yeast

Salt

½ cup Whole Wheat Flour, 8 ¼ ounces

Tablespoons Butter, melted and cooled

Oatmeal

Non-stick spray

1) Boil 2 ½ cups of water, pour over 7-grain hot cereal. Stir and let set until temperature cools to 100 degrees (very important it is no hotter). About 1 hour.

2) Into stand mixer bowl fitted with dough attachment, pour in hot cereal. Add in honey and yeast. Turn on mixer and stir to combine. Lastly add in melted and cooled butter. Slowly add in flour. Knead until all ingredients combine. Cover with plastic wrap and let rest for 20 minutes. Add in salt. Knead again until salt has been combined &#8211; about 1 minute.

3) Remove dough from mixer bowl, and onto a lightly floured surface. Flatten and knead until dough shapes into a large ball. Spray down a large bowl with non-stick spray. Add dough to bowl and roll around bowl gently to ensure it is coated with spray. Cover with plastic wrap and towel to keep away light. Set aside in a warm place for one hour. (I set mine on top of my dryer as its going. Just an fyi.)

4) Remove risen dough from bowl and place on lightly floured surface. Pull and stretch dough into a 18&#215;12 inch rectangle. Using a sharp knife divide in half so it measures 2 9&#8243;x12&#8243; sheets. Starting from the top, tightly roll each dough sheet into a log. Flip and pinch all ends together with thumb and forefingers. Repeat with other dough log. Temporarily set aside.

5) Sprinkle oatmeal out onto surface. Spray each dough log with non-stick spray and roll in oats to coat. Gently set into two loaf pans. Gently cover with plastic wrap and set in warm place to rise a second time. Let rise for one hour.

6) Preheat oven to 350 degrees. If you do have a pizza stone, it is a good idea to put in oven and let come to temperature &#8211; not necessary, but does make crusts of bread extra crispy and helps distribute heat evenly in the oven.

7) Unwrap loaves and bake for 35-40 minutes or until the center of the loaves reaches 200 degrees. Remove from loaf pans and let cool on wire rack for at least 3 hours. Slice and devour.

This crusty yet soft ancient multigrain bread is easy to throw together in your bread machine.

Ancient Multigrain Bread: Bread Machine Recipe

flour

dry milk

butter

brown sugar

quinoa (uncooked)

flax seed

quick rise yeast

Place all ingredients into the bread pan, in...

Place all ingredients into the bread pan, in the order recommended by your bread machine's manufacturer.

Select the multigrain cycle. My Panasonic's multigrain setting...

Select the multigrain cycle. My Panasonic's multigrain setting takes five hours, but is so worth it!

Remove and cool for one hour before slicing....

Remove and cool for one hour before slicing. Enjoy!

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