Multigrain bread

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]

• Mischbrot
• Multigrain flour
• List of breads
• Sprouted bread

• Indrani, D.; et al. (June 2010). "Multigrain bread–its dough rheology, microstructure, quality and nutritional characteristics". Journal of Texture Studies. 41 (3): 302–319. doi:10.1111/j.1745-4603.2010.00230.x. (subscription required)
• Henriques, A.S. (2000). The Effects of Gum Incorporation on the Staling Properties of Multigrain Bread. University of Georgia. 316 pages.

• Media related to Multigrain breads at Wikimedia Commons