Baked Goods | Vegetarian Lacto Ovo Vegetarian High Fiber

Multi Grain Bread

Triticum aestivum Allergens: Wheat, Gluten
Multi Grain Bread

Sourcing & Taxonomy

  • Family Poaceae
  • Primary Cuisine Western
  • Seasonality Year-Round
  • Source Wheat, Oats, Barley, Corn

The Forktionary Angle

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Definition

A type of bread made with a combination of two or more different grains, often including whole grains, for varied texture and flavor.

Sensory Profile

TasteMildly sweet, earthy, nutty, slightly savory
TextureChewy, dense, sometimes crusty, firm crumb
AromaToasty, yeasty, warm, nutty
AcidityLow

Technical Metrics

Nutrition Facts

Per 28g (1 slice)
Calories265 kcal
Total Fat4g
Saturated Fat0.8g
Trans Fat0g
Cholesterol0mg
Protein10g
Total Carbohydrate49g
Dietary Fiber6g
Total Sugars5g
Calcium70mg
Iron2mg
Potassium200mg

Chef’s Secret

Toasting multigrain bread significantly enhances its nutty aroma and firms up its texture, preventing sogginess in sandwiches.

Substitutions

Best Match

Whole Wheat Bread

1:1

Best for similar texture and nutritional profile in sandwiches or toast.

Sourdough Bread

1:1

Provides a chewier texture and tangy flavor, good for sandwiches or as an accompaniment.

Rye Bread

1:1

Offers a denser texture and distinct earthy flavor, excellent for savory applications.

Gluten-Free Bread

1:1

For gluten-sensitive diets, provides a similar function though texture may differ.

Buying Guide

Look for "whole grain" as the first ingredient. Check fiber content.

Flavor Pairings

Avocado cheese smoked salmon hummus various spreads.