Multigrain bread

[1] Grains used include barley, flax, millet, oats, wheat, and whole-wheat flour,[2][3] among others.

[3][5] Rye and sourdough multigrain breads are additional varieties.

[12] Multigrain bread is commercially mass-produced and marketed to consumers.

[13] Between 1989 and 1994 in the United States, multigrain bread was "one of the fastest growing markets within the bakery sector".

[15] The Brussels Beer Project microbrewery in Belgium has developed an amber beer with a 7% alcohol by volume named Babylone that incorporates this recipe using leftover, unsold fresh bread donated by supermarkets.