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 flax seed, quinoa, pumpkin seeds, and sunflower seeds. Rye and sourdough multigrain breads are additional varieties. Preparations include 7-grain and 9-grain bread, among others.
Multigrain bread may be prepared using whole, unprocessed grains, although commercial varieties do not necessarily always contain whole grains. Whole grain multigrain breads contain a dietary fiber content of up to four times greater than white breads and may also contain more vitamins and protein compared to white bread. Multigrain breads also provide complex carbohydrates.
Nutritional Facts *
Amount Per 100 grams
|Value Per Serving|
*Nutritional information values from internet sources for references.
Bajra Flour, Calcium Propionate Powder, Castor Sugar, Dry Yeast, Gluten Powder, Jowar Flour, Melon Seeds, Powdered Flax Seeds, Quick Cooking Rolled Oats, Ragi Flour, Salt, Sesame Seeds, Wheat Flour
3 days from the date of packing (when stored in an airtight container)
Shreem Sweets and Bakery