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In today's era, when health and nutrition take centrestage, bread is no longer a staple but a true way of creativity and wellness. For many Indian households, this quest for healthier eating has brought multigrain bread into greater favour. Unlike regular white or whole wheat bread, multigrain bread incorporates a variety of grains and seeds, hence offering a richer flavour and health benefits galore. Looking to increase your fibre intake, add some more vitamins and minerals, or simply love the taste and texture of multigrain—making it at home is very satisfying. Here's a rundown of the ingredients you may want to include when you bake your own multigrain bread.
Different Ingredients to Add to Multigrain Bread
Whole Wheat Flour
One of the base ingredients of multigrain bread is whole wheat flour. This is made by grinding the entire wheat kernel with the bran and germ intact, hence having more fibre compared to refined white flour. Whole wheat flour gives the bread a nuttier flavour and makes it denser in texture, thus more filling and nutritious.
Rolled Oats
Oats are a great ingredient in multigrain bread for adding some texture to it and rendering a slightly sweet flavour. They comprise a high content of soluble fibre, which may exert potential effects in reducing cholesterol levels and promoting heart health. Rolled oats contribute towards better moistening properties of the bread that prevent the bread from drying out.
Flaxseeds
Flaxseeds are the small powerhouses of nutrition, enriched with omega-3 fatty acids, fibre, and lignans—which happen to be great antioxidants. This will add much-needed nutrition to your multigrain bread and also give it a nice crunch.
Millet
One of the staple grains in most parts of India, millet is high in protein and rich in the mineral profile with magnesium and phosphorus. It has a light and slightly sweet flavour that will help complement other grains while adding light, airy texture to the bread.
Barley
Another excellent grain that makes its way into multigrain bread is barley. This grain is high in fibre, beta-glucan, which is known to be effective in lowering cholesterol. Barley, on the other hand, adds a nice chew to the bread while contributing to its slight, nutty taste.
Sunflower Seeds
Whole sunflower seeds are an interesting, full, and savoury enhancement to multigrain bread. In their entirety, they form a good source of healthy fats, proteins, and several vitamins, including vitamin E. The seeds give the bread an endearing crunch coupled with a nutty taste.
Quinoa
Quinoa, from a technical viewpoint, is a seed but is generally handled like a grain. It is a complete protein, containing all nine amino acids considered essential in its makeup, and is rich both in fibre and minerals. Quinoa adds a particular texture and light nutty flavour to multigrain bread.
Chia Seeds
Chia seeds are rich in omega-3 fatty acids, fibre, and antioxidants. They keep the bread soft and nice by holding onto moisture. When incorporated in multigrain bread, they form a coarse texture with extra nutrition.
Rye Flour
Rye flour adds some depth and a bit of tang to multigrain bread. Rich in fibre, it hosts a bank of nutrients that help maintain a healthy digestive system. As expected from nearly all indigenous European breads, rye flour increases the density of the loaf.
Pumpkin Seeds
Pumpkin seeds are a delicious and healthy addition to multigrain bread since they are packed with healthy fats, protein, and vital elements like zinc and magnesium. Thus, the seeds are adding crunchiness and a little sweetness in a nuttier flavour.
