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What is Multigrain Bread?

Oats are a popular ingredient in whole grain bread.
It is important to find a bread that uses whole wheat flour and not enriched wheat flour, which is refined.
Flour from the buckwheat plant can be used to make whole grain bread.
Bread with sesame seeds in it.
Some multigrain breads have raisins in them.
Various types of multigrain bread.
Slices of multigrain bread.
Wheat berries, which are often included in multigrain bread.
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  • Written By: Sheri Cyprus
  • Edited By: Bronwyn Harris
  • Last Modified Date: 24 August 2014
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Multigrain bread is bread made with multiple grains such as oats, cracked wheat, buckwheat, barley, millet and flax. Some types are also whole grain bread, but you should read bread labels carefully so that you know what nutrition you're getting.

If the words enriched wheat flour can be found near the top of the list of ingredients on a loaf of multigrain bread, then the product is not made of whole grains. Whole grains include the whole seed which is the germ, the bran and the endosperm sections. Refined grains, such as enriched wheat flour, have had parts of the whole grain removed. Whole wheat flour on the other hand is a whole grain as none of the parts of the grain have been refined, or removed.

Other than whole wheat flour, you may find whole grain flours such as graham and buckwheat in multigrain breads. Again, the key for maximum fiber and nutrients is to look for whole grains rather than enriched or refined grains. This can be confusing for many shoppers, as the word enriched may sound nutritious. In actuality, enriched means that only a little of the many nutrients lost in the refining process was put back in the grain making it far less nutritious than whole grain multigrain bread.

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This type of bread may have three to five different grains or it may have up to twelve different grains. Some are very hearty and have raisins and nuts added. You can usually find different multigrain breads in either regular loaf shapes or in round loaves that are sometimes sold as Rustic Bread or Peasant Bread. Recipes for this type of bread are available for bread makers and for the traditional oven method of baking bread.

Multigrain bread can add interest, flavor and texture to sandwiches and multigrain sandwich rolls are also sometimes available. Wholegrain bread has a firm texture that makes it great for packed lunches. Toasted slices of multigrain bread can be cut into large cubes to top salads and soups.

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Discuss this Article

anon309808
Post 14

I grew up with rye and pumpernickel and rarely white bread. I'm eating multigrain, but I'm disappointed many are using hormone disrupter soybean oil. So I'm looking around for another source who uses neither soy nor gmo canola oil.

I found Chris Bakery in Chicago. They sell all natural rye bread, no preservatives, and sell at many Polish stores. But I am still looking for other healthy bread. --ken

cloudel
Post 13

@orangey03 – You start with one type of bread at a time. For me, switching from regular to whole grain English muffins helped me get used to the taste and eventually make the transition to multigrain loaf bread. My best friend switched to multigrain pita bread as a first step, and once she got used to the flavor and texture, she didn't want to go back.

It might help you to go from white bread to enriched wheat bread for a little while, just to get used to the flavor. After you've learned to like that, you can more easily switch to multigrain bread.

orangey03
Post 12

@seag47 – Wow, twelve grains? I don't know if I could handle that.

I'm used to eating white bread, so when I get a sandwich, I expect the slices of bread to be soft and chewy instead of crunchy. I know that I should probably switch to multigrain bread to get more fiber in my diet, but it's hard to do.

I've heard that white bread can actually stick in your intestines and keep you from being regular. I have had issues with constipation all my life, and I believe that the bread may be the culprit. How can I make the transition to multigrain bread without going through a major taste bud shock?

OeKc05
Post 11

Most of the multigrain bread recipes I've seen involve using active yeast. I've heard that it's possible for people who are prone to getting yeast infections to contract one from handling this yeast, so I've never tried to make the bread. I do enjoy buying the bread ready made from the store and eating it, though.

seag47
Post 10

I like rye bread, but my husband despises the rich, dark flavor, so we compromise and get a multigrain loaf bread. The crust of the bread is covered in what looks like oats, so it is easy to tell that this bread is full of grains.

Also, it is called “12 grain bread.” Parts of it are a little crunchy, because there are grains in every bite. With that many grains, you know it won't be soggy, boring bread.

ZipLine
Post 9

One of my favorite restaurants makes their own bread which includes multigrain. I had never eaten multigrain bread until I started eating at that restaurant. The bread is so good! It must be all the additional, nutritious grains in it that makes it taste so good.

I also feel a lot better when I eat this bread because I consume a lot of bread in general. I don't know about the calories in multigrain bread but I feel that I am eating healthier. It's also nice to be able to get a variety of grains like millet and flax in my diet through bread because I don't eat them any other way.

burcidi
Post 8

@ankara-- Oh really? It's not that hard to tell apart regular wheat and wholegrain. If you're getting the bread from the bread isle, just pay close attention to the bread slices. If the packaging is see-through, you should be able o see whole grains in the bread. That's why I always do. Plus, whole grain usually has something like "7 grain" or "10 grain" on it.

It might be confusing to look for wheat flour in the ingredients list because multigrain bread can have wheat bread flour in it too.

bluedolphin
Post 7

I've accidentally picked up regular whole wheat bread rather than multigrain bread at the store a couple of times. I always get confused between those two but this article has some good tips. Next time, I'm going to make sure that I look at the ingredients list. If it says "wheat flour," then I won't buy it.

Thank you!

anon238763
Post 5

I also live in mumbai. Could you please tell me how I can get the multi grain bread here? How can I get the Danz bread?

anon160827
Post 4

@anon118159: I tried the Danz bread, and it's great, but one minor point its 5 wholegrain, not 7 wholegrain.

Having said that, I really liked the bread a lot.

Thank God Mumbai finally has a bread such as danz. my ham sandwiches are already tasting better.

anon118159
Post 3

Hey I am so happy to know that Mumbai finally has a Premium Multigrain retailer. I recently subscribed to Danz Bread and was really taken aback by the quality of produce and service they offer(in a positive way) plus to my healthy surprise the darn bread is free of preservatives, artificial colour and flavour, plus it's 7 wholegrain.

I think all people interested in multigrain bread or even bread for that matter, should give it a try. I hope this article was helpful in your search for good quality multigrain bread.

AuthorSheriC
Post 2

Thanks for your helpful addition to this article, sputnik. :)I agree with your storage information and also keep bread in my freezer. I've found that bread kept in the fridge can also become unpleasantly damp -- not what you usually want in a slice of bread! If bread slices are difficult to remove from a frozen loaf, you can use plastic bags to store the amount of bread slices that you usually use in a day.

sputnik
Post 1

The best way to store bread is at room temperature, if it will be consumed within 3 to 4 days. Otherwise, it is good to store it in the freezer. It will keep there for a few month.

Bread does not do well in refrigerator, because it dries out faster and becomes stale. I usually keep bread in the freezer, and take out only what is going to be used for the day.

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