What are the differences between brown bread and multi-grain bread ?
Brown bread is a mix of white flour- maida and whole wheat flour- atta. The proportions vary in India with different bakeries as there is no defined mix by law.
Multigrain bread has a mix of around 5-12 flours and can be based in either wheat flour(maida) or whole wheat flour(atta) again depending on the bakery. So the advantages of this is you get a variety of nutrient because of so many ingredients present.
As for the basic amount of oil, sugar or any other ingredient for bread, it may not be less than your normal white or whole wheat bread and may even be a little more to balance the recipe.
So keeping this in mind, multigrain bread has more fibres, bran and other nutritional ingredients which are altogether absent in other breads, and hence can be healthier.
Multi-grain bread contains different types of grains and seeds. However, this does not mean that all multi-grain breads are nutrient-rich.
Multi-grain bread is nutrient-rich if the flour is milled from grains that are indeed 100 per cent whole grain or 100 per cent whole wheat, and the bread is not made from white or enriched white flour.
Adding sunflower seeds, raw flax seeds, rolled oats and barley gives the bread texture and some health benefits, but if these grains are refined and have had the bran and germ removed, the nutritional value is still essentially the same as white bread.
Multi-grain bread sounds great in health theory, but did you know ‘ Multi-grain means there are simply multiple types of grains in a bread loaf? Experts say the number of grains in a loaf does not matter if the grains in the bread are refined and have had the bran and germ removed. Ensure that the grains in your multi-grain loaf are 100 percent wholegrain, not refined.