The word “multigrain” counts grains, not whole grains
A grain can be used in two forms. Whole-grain flour includes the bran, germ, and starchy interior of the kernel. Refined flour is milled mostly from that starchy interior, with much of the bran and germ removed. A loaf can contain several grain types—such as wheat, oats, or barley—while using them in refined form.
That is why multigrain bread may look pale and have a soft texture much like other white bread. The label describes the variety of grains, not how much of each kernel remains in the flour.
What to look for instead
To tell whether a loaf is made with whole grains, check the ingredient list. Look for a whole grain named near the beginning, such as “whole wheat flour” or “whole oats.” Ingredients are generally listed in descending order by weight, so placement helps show which ingredients make up most of the loaf.
A brown color or seeds on the crust are not proof of whole-grain flour: color and toppings can change a loaf’s appearance without changing its main flour. The useful distinction is in the ingredients, not the front-of-package name. A multigrain loaf can be whole-grain, refined-grain, or a mixture of both.
