If bread, mulitgrain has turned up in a recipe or caught your eye at the store, here's what you need to use it with confidence and how to choose it, cook it, store it, what to substitute, and 6 recipes to try it in.

What is bread, mulitgrain?

Multigrain bread is any loaf made with more than one type of grain, usually a blend of wheat with oats, barley, millet, rye, or seeds like flax and sunflower.

The grains may be left whole or cracked, or milled into flour, which gives the bread a nutty flavor and a chewier, more textured crumb than plain white.

The label can be misleading. "Multigrain" only promises a mix of grains, not that they are whole, so a loaf can be multigrain and still be built mostly on refined white flour. For real fiber, read the label for whole grains listed first.

At its best it is a hearty sandwich bread, substantial and faintly sweet, packed with visible seeds and grain.

How to Use Multigrain

Its main job is the sandwich, where its sturdy crumb holds up to wet fillings better than soft white bread. An Egg Salad & Green Bean Sandwich and a Healthy Veggie Sandwich both lean on multigrain for structure under a moist, loaded filling.

It is just as good toasted, where the grains and seeds turn aromatic. A Tomato & Ham Breakfast Melt and Cheese & Walnut Stuffed Mushrooms on Toast both use the toasted slice as a sturdy, flavorful base that will not go limp under a hot topping.

Stale slices are not waste. Cube and dry them for croutons or pulse into coarse, seedy breadcrumbs with more character than plain white crumbs.

Pairing and Common Mistakes

The nutty, slightly sweet flavor pairs naturally with sharp cheese, smoked or cured meats, avocado, honey, and nut butters. Hearty spreads and earthy fillings suit it better than delicate ones, which the grain flavor can overwhelm.

The common mistake is assuming multigrain means whole grain and healthy by default. A loaf with caramel coloring and mostly white flour looks wholesome but delivers little more fiber than white bread, so the ingredient list matters more than the name.

The second mistake is using it where you want a clean, neutral slice. For delicate tea sandwiches or a classic grilled cheese, the seeds and dense crumb of multigrain can fight the filling rather than support it.

Substitutes

Whole wheat bread is the closest everyday swap, with a similar density and nutty flavor, though it lacks the seeds and mixed-grain texture. Use it one for one in any sandwich or toast.

Whole grain or seeded sourdough is another strong stand-in, trading some sweetness for a tangy bite while keeping the hearty, chewy crumb that multigrain is known for.

Plain white or oatmeal bread works in a pinch, but expect a softer, milder slice that holds up less well to heavy, wet fillings.

Buying and Storing Multigrain

To buy the real thing, ignore the front of the package and read the ingredient list. The first ingredient should be a whole grain such as whole wheat flour, and a high-fiber loaf will list several whole grains and seeds near the top.

Fresh bakery multigrain has no preservatives, so it stales within 2 to 3 days at room temperature. Keep it in a paper or cloth bag at room temperature and use it quickly; never refrigerate bread, since the cold staling cycle dries it out faster than the counter does.

For longer storage, slice the loaf and freeze it in a sealed bag for up to 3 months. Frozen slices toast straight from the freezer, which is the easiest way to keep a seeded loaf from going stale before you finish it.

Quick facts

In Chinese

面包，mulitgrain

British (UK) term

Bread, mulitgrain

en français

pain, mulitgrain

en español

pan, mulitgrain

Recipes using bread, mulitgrain

There are 6 recipes that contain this ingredient.

All 6 recipes