A worthy loaf: Multigrain bread

The multigrain flour yields a tender crumb (Photo by Cynthia Nelson)

Hi Everyone,

Disclaimer – I have not been solicited in any way to write about this product. For 2 years now I have been buying and using the National Milling Company of Guyana (NAMILCO)’s Multigrain Flour sold in supermarkets here in Barbados. The views and opinions expressed are my own based on my personal experience using the product.

 

Bread is not a staple in my home. However, I love baking all types of bread, and do so often because I find the act therapeutic and rewarding. My friends benefit from most, if not all, of my bread making. The only time I eat bread is when I get some urge, out of the blue, and that is not often. And when I do eat bread, I unapologetically prefer white bread.

I have been using NAMICLO’s Multigrain flour now for a little more than two years. I’ve made American-style pancakes, Guyanese chootah, sada roti, flatbreads and pizza dough with the flour. I’ve mostly used it in combination with all-purpose flour and the results have yielded an attractive tenderness to the finished product that I attribute to the grain combo that makes up the flour – rolled oats, barley, flax seeds, corn grits, rye, sesame seeds, millet and wheat flour. I had been wanting to make bread with the multigrain flour for a long time but for some reason I always put off the idea, figuring that I would have to do what is generally required with non-wheat flour – test and work out a combination/ratio with wheat flour and the addition of a few other ingredients to provide a pleasing texture and taste when cooked…..

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