Multigrain bread

Multigrain bread is a type of bread made from a diverse mixture of grains and seeds, commonly including wheat, rye, oats, corn, barley, and sometimes seeds such as chia, flax, or sunflower. This bread is characterized by its dense texture, robust flavor, and superior nutritional benefits compared to traditional white bread.

Its origins date back to various agricultural cultures that utilized the diversity of available grains to maximize nutritional value and preserve food. In Europe and Latin America, multigrain bread has been a popular choice for those seeking a healthier diet with higher fiber content.

Among its main properties, its high dietary fiber content stands out, which aids digestion and promotes a feeling of fullness. Additionally, it provides B-complex vitamins, minerals such as iron, magnesium, and zinc, and healthy fats from the seeds. Thanks to its composition, it is an excellent choice for balanced diets and homemade recipes seeking a complete nutritional profile.

In different regions of Latin America, multigrain bread may be found under synonyms or related names such as multigrain bread, multi-grain whole wheat bread, or simply multiseed bread. These terms are often used interchangeably in recipes to indicate nutritious breads with a mixture of grains and seeds.