Ok I admit! I used to answer back to customers when they come to the bakery and ask: “skew-me, do you have multi-cereal multigrain?”
And I would say: “why you want to eat so much grains or seeds??? You, bird ah!?”
Many are into whole grains seeds in their daily bread and identify it as premium. Well, my objective planting bread in the rice field is to share the nature of the basic loaf in its taste and look.
I agree mixing grains and seeds into bread is delicious, however, to reach the nutritional potential of many grains and seeds, pre-soaking them is very important.
Most grains and seeds house a mineral inhibitor call phytic acid (please google it)!
On the other hand, these loaves are usually rolled with the grains and seeds onto their crusts to increase their attractiveness. Most grains and seeds have good natural oils. Exposing to direct high oven temperature would alter the benefits of the oils.
Sorry if I call you bird 🐦 🤓😬
#presoaked #phyticacid #multicereal #multigrain #nutritionalpotential #breadsafety #foodhazard