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Multigrain bread

A loaf of multigrain bread
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.[1] Grains used include barley, flax, millet, oats, wheat, and whole-wheat flour,[2][3] among others. Some varieties include edible seeds in their preparation,[4] such as flaxseed, quinoa, pumpkin seeds, and sunflower seeds.[3][5] Rye and sourdough multigrain breads are additional varieties.[4][6][7] Preparations include 7-grain and 9-grain bread,[8] among others.

Multigrain bread may be prepared using whole, unprocessed grains,[9] although commercial varieties do not necessarily always contain whole grains.[1]

  1. ^ a b Cite error: The named reference Kirkpatrick 2014 was invoked but never defined (see the help page).
  2. ^ Cite error: The named reference Media 2015 was invoked but never defined (see the help page).
  3. ^ a b Cite error: The named reference Katzin 2010 p. 246 was invoked but never defined (see the help page).
  4. ^ a b Cite error: The named reference NewsLifeMedia 2015 was invoked but never defined (see the help page).
  5. ^ Cite error: The named reference NewsComAu 2015 was invoked but never defined (see the help page).
  6. ^ Cite error: The named reference Reinhart 2011 p. 278 was invoked but never defined (see the help page).
  7. ^ Cite error: The named reference Suas 2008 p. 227 was invoked but never defined (see the help page).
  8. ^ Cite error: The named reference Decker Neuhaus 2005 was invoked but never defined (see the help page).
  9. ^ Cite error: The named reference Harrington 2012 was invoked but never defined (see the help page).

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