Describes bread and other products containing several different types of grain, rather than wheat alone. Multigrain breads typically combine wheat with oats, barley, rye, millet, flaxseed, or sunflower seeds, offering varied flavour, chewy texture, and a broader nutritional profile including extra fibre, vitamins, and minerals. The term is not tightly regulated everywhere, so some products labelled multigrain contain only small amounts of alternative grains; checking the ingredient list reveals the true composition. Wholegrain multigrain versions provide the most nutritional benefit. The variety of grains also creates attractive speckled loaves with hearty, nutty character.