Description
Bread prepared with two or more types of grain
Technical
Multigrain bread is a type of bread prepared with two or more types of grain. Grains used include barley, flax, millet, oats, wheat, and whole-wheat flour, among others. Some varieties include edible seeds in their preparation, such as flaxseed, quinoa, pumpkin seeds, and sunflower seeds. Rye and sourdough multigrain breads are additional varieties. Preparations include 7-grain and 9-grain bread, among others.
Sensory Profile
Aroma ()
nuttyearthymaltytoastyhoney-like
Wine Analogy
Like a complex Bordeaux blend with multiple grape varieties
Coffee Analogy
Similar to a medium-roast blend with nutty and chocolate notes
Perfume Analogy
Reminiscent of warm amber and cereal grain fragrances
Culinary Applications
German VollkornbrotGermanyUses whole rye and wheat grains for dense, nutritious loaf
Scandinavian RugbrødDenmarkCombines rye flour with seeds for traditional open-faced sandwich base
Indian Missi RotiPunjab regionBlends wheat flour with chickpea flour for flatbread with enhanced protein
Dietary
VeganVegetarianHalalKosherwheatglutensesame seeds