Grocery
Multigrain Bread
What it is
This is a loaf of bread made with a blend of several different grains. The specific grains used can vary, but common additions include wheat, oats, rye, barley, and sometimes seeds like flax or sunflower. The combination of grains contributes to its texture and flavor profile, offering a more complex taste than a simple white or whole wheat loaf. The crust is often a deep golden brown, and the interior crumb is typically dense yet yielding.
How people cook with it
Multigrain bread is a versatile staple in many kitchens, suitable for a wide range of meals and snacks.
- Sandwiches
- Toast
- Croutons
- Breadcrumbs
This bread is excellent for making sandwiches, whether filled with deli meats, cheese, or vegetables. It toasts beautifully, providing a satisfying base for butter, jam, or avocado. You can also cube it and bake it to create homemade croutons for salads and soups. Leftover pieces can be dried and processed into breadcrumbs, which are useful for coating meats and vegetables or as a binder in dishes like meatballs.
How it differs from similar foods
Compared to white bread, multigrain bread typically has a heartier texture and a more robust, nutty flavor due to the inclusion of various grains. Whole wheat bread, while also made from whole grains, often has a more uniform texture and a slightly less complex taste profile than a blend of multiple grains.
Who it is for
Home cooks who appreciate a variety of textures and flavors in their daily bread.
How to keep the rest
To keep the remaining bread fresh, store it in its original packaging or an airtight bread bag at room temperature. Avoid refrigeration, as this can cause the bread to become stale more quickly. For longer storage, you can freeze slices or the entire loaf.