{{Short description|Bread prepared with two or more types of grain}} {{Redirect|Multigrain|the point-of-sale malware|Multigrain (malware)}} thumb|A loaf of multigrain bread [[File:Essene Bread 70pct Rye Sproud 30pct Spelt cut.JPG|thumb|A multigrain bread prepared with 70% sprouted rye, 30% spelt, and topped with various edible seeds]]
'''Multigrain bread''' is a type of bread prepared with two or more types of grain.<ref name="Kirkpatrick 2014"/> Grains used include barley, flax, millet, oats, wheat, and whole-wheat flour,<ref name="Media 2015"/><ref name="Katzin 2010 p. 246"/> among others. Some varieties include edible seeds in their preparation,<ref name="NewsLifeMedia 2015"/> such as flaxseed, quinoa, pumpkin seeds, and sunflower seeds.<ref name="Katzin 2010 p. 246"/><ref name="NewsComAu 2015"/> Rye and sourdough multigrain breads are additional varieties.<ref name="NewsLifeMedia 2015"/><ref name="Reinhart 2011 p. 278"/><ref name="Suas 2008 p. 227"/> Preparations include 7-grain and 9-grain bread,<ref name="Decker Neuhaus 2005"/> among others.
Multigrain bread may be prepared using whole, unprocessed grains,<ref name="Harrington 2012"/> although commercial varieties do not necessarily always contain whole grains.<ref name="Kirkpatrick 2014"/>
==Nutritional content== Whole grain multigrain breads contain a dietary fibre content of up to four times greater than white breads<ref name="NewsLifeMedia 2015"/><ref name="Wilkins 2007 p. 256"/> and may also contain more vitamins and protein compared to white bread.<ref name="Gupta Gupta 2013"/> Multigrain breads also provide complex carbohydrates.<ref name="Evans Aronson 2005 p. 224"/>
==Commercial varieties== Multigrain bread is commercially mass-produced and marketed to consumers.<ref name="Getty Images 2014"/> Some commercial varieties are prepared using 100% whole grain flour.<ref name="Getty Images 2014"/> Between 1989 and 1994 in the United States, multigrain bread was "one of the fastest growing markets within the bakery sector".<ref name="Techpress"/>
==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.<ref name="Bartunek 2015"/> 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.<ref name="Bartunek 2015"/><ref name="Szal 2015"/><ref name="Beer Project 2015"/>
==See also== {{Portal|Food}} *Mischbrot *Multigrain flour *List of breads *Sprouted bread
==References== {{reflist|30em|refs= <ref name="Decker Neuhaus 2005">{{cite book | last1=Decker | first1=J. | last2=Neuhaus | first2=E. | title=The World's Fittest You | publisher=Penguin Group US | year=2005 | isbn=978-1-101-21999-7 | url=https://books.google.com/books?id=noro1r1DVTcC&pg=PT80}}</ref> <ref name="Kirkpatrick 2014">{{cite web | last=Kirkpatrick | first=Kristin | title=6 Ways the Food Industry Is Tricking You | website=U.S. News & World Report | date=February 20, 2014 | url=http://health.usnews.com/health-news/blogs/eat-run/2014/02/20/6-ways-the-food-industry-is-tricking-you | access-date=May 1, 2015}}</ref> <ref name="Harrington 2012">{{cite web | last=Harrington | first=Theresa | title=Mt. Diablo school district cooks up a tasty multigrain bread | website=San Jose Mercury News | date=November 30, 2012 | url=http://www.mercurynews.com/top-stories/ci_22102852/mt-diablo-school-district-cooks-up-tasty-multigrain | access-date=May 1, 2015}}</ref> <ref name="Media 2015">{{cite web | last=Media | first=Demand | title=Rye Bread Vs. Multigrain Bread | website=SFGate.com | date=April 29, 2015 | url=http://healthyeating.sfgate.com/rye-bread-vs-multigrain-bread-7418.html | access-date=May 1, 2015}}</ref> <ref name="Wilkins 2007 p. 256">{{cite book | last=Wilkins | first=L.W. | title=Nutrition Made Incredibly Easy | publisher=Lippincott Williams & Wilkins | series=Incredibly easy | year=2007 | isbn=978-1-58255-521-8 | url=https://books.google.com/books?id=wbxJmXCucjsC&pg=PA256 | page=256}}</ref> <ref name="Reinhart 2011 p. 278">{{cite book | last=Reinhart | first=P. | title=Crust and Crumb: Master Formulas for Serious Bread Bakers | publisher=Potter/TenSpeed/Harmony | year=2011 | isbn=978-1-60774-132-9 | url=https://books.google.com/books?id=voxrYZu6xVkC&pg=PA278 | page=278}}</ref> <ref name="Suas 2008 p. 227">{{cite book | last=Suas | first=M. | title=Advanced Bread and Pastry | publisher=Cengage Learning | year=2008 | isbn=978-1-4180-1169-7 | url=https://books.google.com/books?id=JM76vm5tH38C&pg=PA227 | page=227}}</ref> <ref name="Getty Images 2014">{{cite web | title=Bimbo To Buy Canada Bread From Maple Leaf For $1.66 Billion | website=Getty Images | date=February 12, 2014 | url=http://www.gettyimages.com/detail/news-photo/loaves-of-canada-bread-co-dempsters-multigrain-bread-are-news-photo/469039651 | access-date=May 1, 2015}}</ref> <ref name="NewsLifeMedia 2015">{{cite web | author=NewsLifeMedia | title=News | website=Taste.com.au | date=April 30, 2015 | url=http://www.taste.com.au/news+features/articles/4921/which+bread+type+is+best | access-date=May 1, 2015}}</ref> <ref name="Gupta Gupta 2013">{{cite book | last1=Gupta | first1=P. | last2=Gupta | first2=D. | title=Losing It! Making Weight Loss Simple | publisher=Pan Macmillan | year=2013 | isbn=978-1-4472-4244-4 | url=https://books.google.com/books?id=SNlVm-BUe_UC&pg=PT47}}</ref> <ref name="Techpress">{{cite web | url=https://books.google.com/books?id=S45WAAAAMAAJ&q=%22Multigrain+bread%22 | title=Food Processing | publisher=Techpress (FPI) Limited | work=Volume 63 | date=1994 | access-date=30 April 2015 | pages=36}}</ref> <ref name="Evans Aronson 2005 p. 224">{{cite book | last1=Evans | first1=J. | last2=Aronson | first2=R. | title=The Whole Pregnancy Handbook: An Obstetrician's Guide to Integrating Conventional and Alternative Medicine Bef ore, During, and After Pregnancy | publisher=Penguin Publishing Group | year=2005 | isbn=978-1-4406-2342-4 | url=https://books.google.com/books?id=eLxAdb9MQTwC&pg=PA224 |page=224}}</ref> <ref name="NewsComAu 2015">{{cite web | title=What's the best bread for your family? | website=News.com.au | date=May 1, 2015 | url=http://www.news.com.au/lifestyle/health/the-best-bread-for-your-family/story-fneuzkvr-1226487432413 | access-date=May 1, 2015}}</ref> <ref name="Katzin 2010 p. 246">{{cite book | last=Katzin | first=C.F. | title=The Everything Cancer-Fighting Cookbook | publisher=F+W Media | series=Everything | year=2010 | isbn=978-1-4405-0747-2 | url=https://books.google.com/books?id=1zT6PRsQ4L8C&pg=PA246 | page=246}}</ref> <ref name="Bartunek 2015">{{cite web | last=Bartunek | first=Robert-Jan | title=Brussels brewer uses leftover bread to make beer | website=Reuters | date=April 17, 2015 | url=https://www.reuters.com/article/belgium-beer-bread-idUSL6N0WS2LW20150417 | access-date=May 1, 2015}}</ref> <ref name="Szal 2015">{{cite web | last=Szal | first=Andy | title=Belgian Brewery Turns Food Waste Into Beer | website=Manufacturing.net | date=April 23, 2015 | url=http://www.manufacturing.net/news/2015/04/belgian-brewery-turns-food-waste-into-beer | access-date=May 1, 2015}}</ref> <ref name="Beer Project 2015">{{cite web | title=Babylone - from bread to beer | website=Beer Project Brussels | date=April 20, 2015 | url=http://beerproject.be/babylone-release?lang=en | access-date=May 1, 2015}}</ref> }}
==Further reading== *{{cite journal | title=Multigrain bread–its dough rheology, microstructure, quality and nutritional characteristics | author=Indrani, D. |display-authors=etal | journal=Journal of Texture Studies |date=June 2010 | volume=41 | issue=3 | pages=302–319 | doi=10.1111/j.1745-4603.2010.00230.x}} {{subscription required}} *{{cite book | last=Henriques | first=A.S. | title=The Effects of Gum Incorporation on the Staling Properties of Multigrain Bread | publisher=University of Georgia | year=2000 | url=https://books.google.com/books?id=64yvNwAACAAJ}} 316 pages.
==External links== *{{Commons category-inline|Multigrain breads}}
{{Bread|state=collapsed}}
Category:Breads