Multigrain bread

Multigrain bread is a type of bread made with a mixture of various grains and seeds, such as whole wheat, oats, barley, rye, flax, chia, and sunflower, among others. This variety of grains provides a denser texture and a more complex flavor compared to traditional white bread.

Its origin lies in the search for healthier and more nutritious options in baking, combining different cereals that have been cultivated in various regions of the world. Multigrain bread is popular in many cultures due to its nutritional contribution and versatility in the kitchen.

Among its main properties, its high dietary fiber content stands out, which promotes digestion and intestinal transit. Additionally, it contains B vitamins, minerals such as iron, magnesium, and zinc, and healthy fatty acids from the seeds. Thanks to this composition, it is a more satiating and balanced option for those seeking a healthy diet.

Regarding its synonyms in Spanish from Latin America, depending on the country, it may also be known as pan integral multigrano, pan de varios granos, or simply pan integral con semillas. However, the term pan multigrano is widely understood and used in most Latin American countries.

It is ideal for preparing sandwiches, toast, or accompanying any dish, providing an extra boost of nutrition and flavor to recipes.