Waldkorn® Multigrain

A special mix of delicious grains and seeds for each bread variety.


Wheat (Triticum) is one of the most commonly consumed grains in the world.

As wheat is easy to process and achieves good baking results, it is used in almost all types of bread. Wheat contains gluten, which is protein that gives the bread its structure and elasticity.


Spelt (Triticum Spelta) is very closely related to the wheat we currently use in bread. It has a stronger taste than wheat. Spelt bread also contains gluten and is not scientifically proven to be easier to digest than wheat bread.


Rye (Secale cereale) belongs to the grasses family. Its long grains can be blue-grey to yellow.

Rye is one of the most important raw materials for bread and is usually mixed with other grains. Rye gives bread a slightly greyish colour and a more compact crumb structure than wheat or spelt loaves.


Oats (Avena sativa) belongs to the grasses family and has been cultivated since 7000 BC. Its long, narrow, light grey grains have a groove down the middle.

Oats are grown for human consumption (bread, biscuits, oatmeal porridge, etc.) and as animal feed. Although oats are gluten-free, oat products may be contaminated or mixed with wheat or other grains that contain gluten during production. 


Barley (Hordeum vulgare) belongs to the grasses family. Its oval-shaped grains are golden in colour.

Germinating barley – or malt – is an essential ingredient for beer and whisky. In bread, barley is flavoursome and easily digestible. It is best mixed with another type of grain to give the bread more structure.


Millet (Panicum miliaceum) is a grain type with tiny kernels. Sorghum is one of its sub-types. Millet is gluten-free and can be used in bread, but it also works well in sweet dishes.


Teff (Eragrostis tef or Williams’ lovegrass) is a very small grain that looks like sand. Because the grains are so small, the husk cannot be removed. Teff flour is gluten-free and can be processed like wheat flour.


Corn is a grain from Central America. Its large, yellow kernels grow on large cobs. Corn is used in a variety of ways to make oil, corn flakes and flour for tortillas and corn bread.

Interested in knowing more about the background of our grains?

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