Yet Another Whole Wheat Multigrain! (Recipe Added) (2024)

FAQs

Is multigrain bread made with white flour? ›

The label, multigrain bread, only tells you that there are more than two types of grains used to make the bread. It can have barley, all purpose wheat flour, whole wheat flour, rye flour, oatmeal, cornmeal, millet, rice, or any of several other grains that are commonly used in making bread.

Multigrain bread is a type of bread prepared with two or more types of grain. Grains used include barley, flax, millet, oats, wheat, and whole-wheat flour, among others. Some varieties include edible seeds in their preparation, such as flaxseed, quinoa, pumpkin seeds, and sunflower seeds.

White bread typically refers to breads made from wheat flour from which the bran and the germ layers have been removed from the whole wheatberry as part of the flour grinding or milling process, producing a light-colored flour.

Grain kernels are made up of three parts: the fiber-dense bran, the nutrient-rich germ, and the starchy endosperm. White bread is made from wheat kernels that have been processed to remove the bran and the germ, leaving only the endosperm. This results in a lighter texture and flavor—and fewer nutrients.

The healthiest bread money can buy is 100% whole grain bread, but truthfully, any bread can be part of a healthy diet. “It comes down to just looking at how it fits into what you're eating on a regular basis and what you're eating at that meal or snack,” says Jill Weisenberger, a registered dietitian nutritionist.

“Whole wheat bread is healthier than multigrain bread. Because 100 per cent whole wheat bread has the whole grain which has nutrients like B vitamins, iron, zinc, copper, manganese and magnesium intact in every slice,” Dr Patel said.

Last but not least, multigrain bread also contains a plethora of micronutrients that are useful for your body. These include manganese, magnesium, phosphorus, iron etc. Authentic multigrain bread like the ones baked fresh at Theobroma are rich in micronutrients that help your body function at peak levels.

You see, when you eat a grain, it is quickly converted in the body to a sugar. Yes, even the organic, whole grain kind! When you eat your slice of 100% whole wheat bread you receive approximately 2 grams of fiber, but you consume 20 grams of carbohydrates (starch and sugar) and 100 calories.

Breads made of whole grain flour are healthier, rich in fibre and more nutritious, and hence, brown bread would be the healthier option here. Brown bread is also renowned for providing various health benefits, including aiding in maintaining sugar levels, regulating digestion, and reducing the risk of obesity.

Unlike refined white bread, which can cause rapid spikes in blood sugar levels, whole grain, and whole wheat bread contain complex carbohydrates and fiber. These components slow down glucose absorption, leading to a more gradual and steady rise in blood sugar, making them a better choice for individuals with diabetes.

Why is white bread better than whole wheat? ›

For instance, white bread consistently showed lower Calories, total carbohydrates, added sugars, and sodium. However, the wheat bread had higher protein content and 2–3 times the dietary fiber compared to its white bread counterpart.

Wholemeal bread is better for you than white.

The Governement's National Diet and Nutrition Survey (NDNS) shows that white bread contributes 10% or more of adult calcium, iron, manganese and thiamine intake; it is low in fat and sugar but provides one tenth of our dietary fibre and nearly a tenth of protein.

White whole wheat is a type of wheat — just like Granny Smith is a type of apple. It's 100% whole wheat; not a mixture of white and wheat flours, and certainly not bleached. Packed with fiber, proteins, vitamins, and minerals, it's nutritionally equivalent to classic red wheat.

Experts consider these two kinds of whole wheat to be the same, nutritionally. Most of the nutrition differences among wheat varieties are driven by environmental conditions, such as weather and soil composition. For example, when crops are in a drought, the protein in wheat will be higher and may function differently.

A: Multi-grain simply indicates that a product is made from more than one kind of grain. It is not the same thing as whole grain. For example, multi-grain bread could be made from a combination of wheat, oats and barley.

White bread is made using white, or refined, flour which is stripped of a lot of its nutrients during processing. Some vitamins and minerals are added back in after processing, but white bread often lacks protein and fiber.

While multigrain bread is white bread with grains mixed in, wholegrain has grains (and often seeds) added to wholemeal flour for extra nutritional value. Wholegrain breads (including rye and sourdough varieties) have up to four times the fibre of white breads, making them one of the healthiest options.

The main nutritional difference is a bit of fiber. A multi-grain bread will have some; the white bread won't have any. If you're eating enough other vegetables, the difference wouldn't matter, but for the majority of people who don't eat enough vegetables, it can help make up the deficit.

Ingredients: Enriched wheat flour, Water, Sugar, Yeast*, Vegetable oil, Salt, Calcium propionate, Vegetable monoglycerides, Sodium stearoyl-2-lactylate, Sorbic acid, Enzymes, Ascorbic acid, May contain added wheat gluten, Diacetyl tartaric acid esters of mono- and diglycerides, L-cysteine hydrochloride.