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made by incorporating whol.e, kibbled or cracked grains into the flour used. Grains may be wheat, oats, rye, barley, maize or triticale. May include wheat germ, honey, gluten, non-fat milk solids, other grains, vegetable pieces, nuts or seeds. Fruit pieces and spices may be blended in. Should be approximately 30% grains in relation to flour. Usually darker, coarser, denser and stronger in flavour than white bread, but lighter than wholemeal bread. Light and heavy multi-grain breads are available.
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