Multiseed bread

Multiseed bread

The multigrain bread we offer was created in the artisan bakery "Bryła" which has been operating in Biłgoraj for 37 years. It is baked from high-quality flour from Roztocze , which is not only made from good grain, but also completely free from any impurities. During the production of bread, other ingredients are also added, e.g. linseed, sunflower seeds, oat and potato flakes or rapeseed oil. Thanks to them, bread has rich taste and nutritional values.

Nutritional values

Multigrain bread has a positive effect on our body, which is due to its composition rich in elements such as:

Fiber

Grains and seeds added to multigrain bread are rich in fiber, so they help regulate digestion, prevent constipation and maintain a feeling of satiety. Eating enough fiber can also affect blood sugar regulation.

Minerals

Important ingredients of multigrain bread are minerals such as magnesium, iron, phosphorus, zinc and copper, which are necessary for the proper functioning of the body, from the construction of bones and blood to the functioning of the nervous system.

Vitamins

Grains and seeds contain B vitamins (e.g. B1, B2, B6, folic acid) as well as vitamin E. They play an important role in metabolism, maintaining the health of the skin, nervous system, as well as in other physiological processes.

Fatty acids

Linseed is a source of healthy fatty acids, e.g. omega-3 and omega-6 fatty acids. They can have a beneficial effect on heart and brain health, as well as overall body functions.

Antioxidants

Some of the seeds included in our bread contain antioxidants, which fight the harmful effects of free radicals in the body and contribute to protection against chronic diseases.

Multigrain bread also has a lower glycemic index than white bread, which means it causes a slower and more stable increase in blood sugar levels. This is beneficial for e.g. people with diabetes.

How to bake multigrain bread?

Baking multigrain bread can vary as there are different recipes and preferences. Below is a general description of the steps involved in making multigrain bread.

• Preparing the dough - at this stage, the flour is mixed and salt, grains, yeast or sourdough are added. Lukewarm water is added to the dough and kneaded until it becomes smooth and elastic.
• First rising (fermentation) - the dough is left in a warm place until it doubles in volume.
• Forming and second rising - the dough is kneaded to remove excess air and then formed into loaves. So, once you have done this, you should leave them to rise again for some time.
• Baking - before putting into the oven, the loaves are covered with milk or egg and sprinkled with seeds, the baking itself takes place at a temperature of 200-220°C for 30-40 minutes. Therefore, before slicing the bread, you should cool the loaf for 20-30 minutes.

Multigrain bread - composition

wheat flour
brown linseed
sunflower seed
oat flakes
potato flakes
partially roasted malt flour (rye and wheat)
salt
an acidity regulator
citric acid E330
calcium acetate E263
calcium sulfate E516
pregelatinized corn flour
glucose
E322 lecithin emulsifier
canola oil.

Multigrain bread from the "Bryła" bakery

The bread we offer was made in the family bakery "Bryła", which has been operating for 37 years in Biłgoraj in the Lublin region. It is baked using a traditional method just before shipping, so the order processing time is 3-5 business days.

Note : If the order includes several products, shipping takes place after the longest deadline.

Specification:

Libra:	500 g
packaging:	food wrap
lead time	3-5 business days
expiration date:	4 days from the date of shipment