Multigrain bread is a type of bread prepared with two or more types of grain. [1] Grains used include barley, flax, millet, oats, wheat, and whole-wheat flour, [2] [3] among others. Some varieties include edible seeds in their preparation, [4] such as flaxseed, quinoa, pumpkin seeds, and sunflower seeds. [3] [5] Rye and sourdough multigrain breads are additional varieties. [4] [6] [7] Preparations include 7-grain and 9-grain bread, [8] among others.
Multigrain bread may be prepared using whole, unprocessed grains, [9] although commercial varieties do not necessarily always contain whole grains. [1]
Whole grain multigrain breads contain a dietary fibre content of up to four times greater than white breads [4] [10] and may also contain more vitamins and protein compared to white bread. [11] Multigrain breads also provide complex carbohydrates. [12]
Multigrain bread is commercially mass-produced and marketed to consumers. [13] Some commercial varieties are prepared using 100% whole grain flour. [13] Between 1989 and 1994 in the United States, multigrain bread was "one of the fastest growing markets within the bakery sector". [14]
A 4,000-year-old Mesopotamian recipe for brewing beer from multigrain loaves of bread mixed with honey is the oldest surviving beer recipe in the world. [15] The Brussels Beer Project microbrewery in Belgium has developed an amber beer with a 7% alcohol by volume named Babylone that incorporates this recipe using leftover, unsold fresh bread donated by supermarkets. [15] [16] [17]
Multigrain bread is a type of bread prepared with two or more types of grain. [1] Grains used include barley, flax, millet, oats, wheat, and whole-wheat flour, [2] [3] among others. Some varieties include edible seeds in their preparation, [4] such as flaxseed, quinoa, pumpkin seeds, and sunflower seeds. [3] [5] Rye and sourdough multigrain breads are additional varieties. [4] [6] [7] Preparations include 7-grain and 9-grain bread, [8] among others.
Multigrain bread may be prepared using whole, unprocessed grains, [9] although commercial varieties do not necessarily always contain whole grains. [1]
Whole grain multigrain breads contain a dietary fibre content of up to four times greater than white breads [4] [10] and may also contain more vitamins and protein compared to white bread. [11] Multigrain breads also provide complex carbohydrates. [12]
Multigrain bread is commercially mass-produced and marketed to consumers. [13] Some commercial varieties are prepared using 100% whole grain flour. [13] Between 1989 and 1994 in the United States, multigrain bread was "one of the fastest growing markets within the bakery sector". [14]
A 4,000-year-old Mesopotamian recipe for brewing beer from multigrain loaves of bread mixed with honey is the oldest surviving beer recipe in the world. [15] The Brussels Beer Project microbrewery in Belgium has developed an amber beer with a 7% alcohol by volume named Babylone that incorporates this recipe using leftover, unsold fresh bread donated by supermarkets. [15] [16] [17]