Multigrain bread is a type of bread prepared with two or more types of grain. Grains used include wheat and whole-wheat flour, barley, oats, millet and flax, among others. Some varieties include edible seeds in their preparation, such as sunflower seeds, pumpkin seeds, flaxseed and quinoa. Sourdough and rye multigrain breads are additional varieties. Preparations include 7-grain and 9-grain bread, among others.
Compared to white bread, multigrain bread typically contains a greater amount of dietary fiber. Whole grain multigrain breads contain a dietary fiber content of up to four times greater compared to white breads. Multigrain bread prepared from whole grain may also contain more vitamins and protein compared to white bread. Multigrain breads also provide complex carbohydrates.
Multigrain bread is commercially mass-produced and marketed to consumers. Some commercial varieties are prepared using 100% whole grain flour. Between 1989 to 1994 in the United States, multigrain bread was "one of the fastest growing markets within the bakery sector".
Use in brewing
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. 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.
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