VolksBrot – a MultiGrain Bread

This wholesome multigrain bread had its origins in our Sechskornbrot, and we’ve had fun in evolving this bread to where it is today: a heavy, dense bread, containing a blend of 11 flours and 3 seeds!

Ingredients:

• Flours: Wheat, Rye, Spelt, Barley, Oat, Buckwheat, Teff, Red Sorghum, Amaranth, Millet & Yellow Maize
• Seeds: Sunflower, Golden Flax, Brown Flax and Pumpkin
• Other: Barley Malt, Water, Salt and a unifying Sourdough culture

Some basic info on the grains:

Amaranth: Once considered a staple food in the Inca, Maya and Aztec civilizations. This ancient grain is rich in  fibre and protein, as well as many important micronutrients; in particular, amaranth is a good source of manganese, magnesium, phosphorus and iron. Gluten Free.

Barley: One of the first cultivated grains, particularly in Eurasia as early as 10,000 years ago; whole grain, barley is a particularly rich source of fiber, molybdenum, manganese and selenium. It also contains good amounts of copper, vitamin B1, chromium, phosphorus, magnesium and niacin. Low in gluten but not gluten free.

Buckwheat: Mainly harvested in the northern hemisphere, especially in Russia, Kazakhstan, China, and Central and Eastern Europe; popular as a health food due to its high mineral and antioxidant content. It contains a variety of B-vitamins and is rich in the minerals iron, folate, magnesium, zinc, manganese and fiber. Buckwheat flour is also high in antioxidants, specifically the polyphenol rutin, which has anti-inflammatory properties. Gluten free.

Millet: An ancient grain widely consumed in developing countries throughout Africa and Asia; boasts high protein, fiber, and antioxidant contents; provides more essential amino acids than most other cereals; Gluten free.

Oats: Mainly grown in North America and Europe; a very good source of fiber, especially beta glucan; also high in vitamins, minerals, and antioxidants. Whole oats are the only food source of avenanthramides, a unique group of antioxidants. Gluten free.

Red Sorghum: Made from an ancient cereal grain that has been grown for more than 5,000 years. The grain is  considered the fifth most important cereal grain in the world; high in fiber and protein, and also contains an abundance of the mineral iron, as well as antioxidants. Gluten free.

Rye: Grown primarily in Eastern, Central and Northern Europe; a rich source of essential nutrients, including protein, dietary fibre, the B vitamins, niacin and vitamin B₆ , and several dietary minerals; highest nutrient contents are for manganese and phosphorous. Lower in gluten compared to wheat but not gluten free.

Spelt: an ancient whole grain grown in many parts of the world; strongly related to wheat; considered a distinct type of wheat. Other types of wheat include einkorn wheat, khorasan wheat. An excellent source of dietary fiber, and contains some vitamins and minerals. Not gluten free.

Teff: Is the world’s smallest grain and is 1/100 the size of a kernel of wheat; high in protein and fibre; contains more calcium than any other grain and is the only ancient grain containing vitamin C. Gluten free.

Yellow Maize: Corn originated in Mexico over 9,000 years ago and is known by its original name “maize” in many parts of the world; high in fiber and a good source of the carotenoids lutein and zeaxanthin; also high in vitamin B6, thiamine, manganese, magnesium and the antioxidant selenium. Gluten free.

Wheat: One of the world’s most commonly consumed cereal grains; whole-grain wheat can be a rich source of various antioxidants, vitamins, minerals, and fiber. Not gluten free.

Acknowledgement: Most of this info was sourced from www.healthline.com