Multigrain Bread Loaf
Bread loaf made with a combination of flours (wheat flour, rye flour, oat flour, malted barley flour), all imported fine quality ingredients from France, frozen so you can reheat fresh anytime.
Through a traditional stone mill that these special flours were milled in the making of the finest ingredients, blended together to give way to a wholesome loaf with firm crust, soft center, and sprinkles of oats on top.
Explore more the bread palate and opt for a relatively healthier rendition for your meals. Suitable for vegetarians and vegans as well.
Defrost at room temperature for 15-30 minutes.
Convection oven - bake for 10-15 minutes at 200°C.
Leftover multigrain loaves of bread are used as an ingredient in a recipe for brewing beer in Belgium. The beer is called Babylone, which is made from this recipe. Said recipe is reported to be the oldest beer recipe in the whole world [*info courtesy of wikipedia].
This multigrain bread is a relatively healthier option than white bread.
It contains more dietary fiber and greater amounts of manganese. For every hundred-gram serving, it provides 30% and 101% respectively of the daily recommended intake. It also has complex carbohydrates, vitamins, and minerals.
Furthermore, it is very low in fat and saturates and a good source of calcium and iron, too.
- take on its own while enjoying a cup of coffee, dipping it in or separately
- spread with butter or confitures for a colorful morning breakfast
- pair with pasta dishes to chase the swing of staley taste away
- you can even make use of it even when it is already past its prime - from crusts or stuffing of your meat dishes, to slices and crumbs with other different recipes
Wheat flour, rye flour, oat flour, malted barley flour, oat flakes, malted wheat flour, water, wheat gluten, salt, yeast.
*Allergen advice: contains wheat, gluten. May contain traces of nuts, sesame, soya, milk, and eggs.
Weight: 1 lb
Once reheated, serve immediately or refrigerate to be used within 24 hours.
Store in a freezer.
Multigrain Savory Bruschetta
6 small slices multigrain loaf
2 ripe tomatoes, chopped
2 black olives, chopped
1 small onion, minced
2 tbsp fresh basil
2 tsp olive oil
Salt and ground pepper
Arrange multigrain loaf slices on a baking sheet and toast in oven until golden brown, around 3 minutes.
In a bowl, combine tomatoes, basil, black olives, and onion. Season with salt and pepper.
On a serving plate, place the toasted slices and brush each lightly with olive oil.
Spread the mixture on top of each slice.
Serve and enjoy!