Multigrain bread may be prepared using whole, unprocessed grains,[9] although commercial varieties do not necessarily always contain
whole grains.[1]
Nutritional content
Whole grain multigrain breads contain a
dietary fibre content of up to four times greater than white breads[4][10] and may also contain more vitamins and protein compared to white bread.[11] Multigrain breads also provide
complex carbohydrates.[12]
Commercial varieties
Multigrain bread is commercially
mass-produced and marketed to consumers.[13] Some commercial varieties are prepared using 100% whole grain flour.[13] Between 1989 and 1994 in the United States, multigrain bread was "one of the fastest growing markets within the bakery sector".[14]
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.[15] 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.[15][16][17]