Multigrain bread is an alternative bake that suits health-conscious eaters especially well, because it contains a variety of grains that are good for the body. Let's look at the different grains you will find in multigrain bread.
Healthy eating is very much on trend right now, and health-conscious people choose nutritious foods from every food group. Bread is one of our sources of carbohydrates, and people who watch their health often choose grain breads such as whole wheat, whole grain and multigrain bread, which offer more benefits than white bread and other ordinary breads on the market.
What clearly sets grain breads apart from white bread and other breads is the grains themselves, which are the key ingredient and can be found both on the outside and inside the loaf. The grains commonly used to boost the nutritional value of bread come from the following plants:
Wheat
An excellent source of carbohydrates, wheat can also serve as a plant-based protein that replaces meat. Wheat protein is often added to legume proteins to create an elastic, stretchy fibrous structure. Essential amino acids make up 22% of wheat's total protein.
Rye
A member of the same family as wheat and very similar in appearance, rye is high in fibre, which supports gut health and can help with weight loss. It is also rich in important minerals such as iron and potassium.
Barley
A cereal from the grass family that looks like wheat but has longer ears. Barley can be processed into flour, syrup and beer. Its high fibre content helps stimulate digestion.
Oats
Oats often grow among wheat and barley crops. They contain minerals that benefit the body, including calcium, magnesium, iron, phosphorus, potassium and zinc, as well as six essential amino acids.
Buckwheat
A nutrient-rich, gluten-free seed that is high in protein and fibre. Buckwheat also contains antioxidants such as rutin, quercetin and vitexin.
Sunflower Seeds
The seeds of the sunflower are a popular snack and provide useful minerals such as folate, zinc, iron, magnesium, selenium and manganese.
Sesame Seeds
The seeds of the sesame plant are used in all kinds of dishes and desserts, in both black and white varieties. Sesame contains almost every vitamin except vitamin B12.
Most of the grains used in multigrain bread are kept whole because they are unrefined or only lightly milled. This means they keep the full range of nutrients found throughout the seed, from the bran and germ to the endosperm. They are also high in fibre, which supports healthy digestion.
