Multi-grain is an odd development in whole grain bread. In addition to whole wheat, every conceivable grain is tossed in in small measure. One of our staples has become a twenty grain loaf, which means I'm eating grains I cannot name.
Reading the ingredients, however, one quickly learns that there are several varieties of wheat mixed with every imaginable grain to get the number up to twenty. A mix of sprouted grains is used in place of flour.
