Perfect Pairings & Recipes for
Multigrain Bread
Top flavour pairings and multigrain bread recipes, revealed through the hidden methmatics of flavour.
Multigrain bread instantly conjures the embrace of seed and the bracing kiss of toast. But look beneath its obvious sourness and you'll discover a captivating symphony of softer notes, a whisper of malt, a hint of hay, and subtle accents reminiscent of starch that contribute remarkable depth. The key to finding the perfect pairing for multigrain bread is understanding how these notes harmonise.
To map these harmonies, we analysed thousands of ingredients, breaking each one down across 150 flavour dimensions, identifying which notes complement and contrast. Our analysis reveals, for example, how avocado's oily tones enrich multigrain bread, and how garlic's allicin notes create a surprising synergy with its earthy aroma.
Flavour Profile Of Multigrain Bread Across 150 Dimensions Of Flavour
Flavour wheel chart showing the dominant flavour notes of Multigrain bread: Seedy, Toasted, Maltol, Hay, Yeasty, Starch, Sesame, Elderflower, Sotolon, Butyric, Burnt, Ginger, Peaty, Maple, Koji, Rice, Caramel, Hazelnut, Wheat, Parsnip, Molasses, Acetic, Thyme, Sage, Rosemary, Walnut, Potato, Almond, Coffee, Grassy, Hickory
An ingredient's flavour stems from its core characteristics, such as maillard, acidic, or earthy, combined with layers of subtle flavour notes (outer bars). For a balanced dish, pair ingredients with a variety of core flavours, and choose complementary aroma notes for harmony.
Flavour Pairing Method
To understand how flavour notes harmonise, we analysed more than 50,000 popular ingredient combinations. By exploring these pairings, we identified specific flavour notes that frequently occur together, indicating they share a harmonious relationship.
The Flavours That Harmonise With Seedy Notes
Strength of Association Between Flavours
The flavours most associated with seedy notes are: Garlic, Lactic, Aspergillus, Cucumber, Butyric, Capsaicin, Molasses, Lacteal, Capsicum, Buttery, Tomato, Brassica, Sulfurous, Bay leaf, Onion.
Our analysis reveals a strong connection between seed and garlic flavours. Since multigrain bread has a distinct seedy flavour, try pairing it with garlicy flavours.
The recipe below provides inspiration for pairing multigrain bread with garlic.
Harmonious Flavours Of Multigrain Bread
Just as our ingredient analysis revealed that seed and garlicy flavours are often used together, we can identify the full profile of flavours that harmonise with each of the flavour notes present in multigrain bread. For instance, the toasted notes of multigrain bread are strongly associated with tomatoey and sage-like notes.
The aroma notes complementing the various aroma accents of multigrain bread can be seen highlighted in the pink bars below.
Flavour Profile Of Multigrain Bread And Its Complementary Flavour Notes
Flavour wheel chart showing the dominant flavour notes of Multigrain bread: Seedy, Toasted, Maltol, Hay, Yeasty, Starch, Sesame, Elderflower, Sotolon, Butyric, Burnt, Ginger, Peaty, Maple, Koji, Rice, Caramel, Hazelnut, Wheat, Parsnip, Molasses, Acetic, Thyme, Sage, Rosemary, Walnut, Potato, Almond, Coffee, Grassy, Hickory
Matching Flavour Profiles
The flavour profile of avocado offers many of the aroma notes complementary to multigrain bread, including oleic and fatty aroma accents. Because the flavour profile of avocado has many of the of the features that are complementary to multigrain bread, they are likely to pair very well together.
Prominent Flavour Notes Of Avocado Are Represented By Longer Bars
Flavour wheel chart showing the dominant flavour notes of Avocado: Oleic, Spinach, Grassy, Ovine, Adipose, Buttery, Bean, Cucumber, Porcini, Mouldy, Parsnip, Melon, Asparagus, Mustard, Chlorophyll, Coconut, Walnut, Olivey, Fungus, Rice, Elderflower, Safranal, Violet, Chamomile, Eucalyptol, Thyme, Sage, Rosemary, Tomatoey, Ginger, Allicin, Capsaicin, Seedy, Pine, Corn, Hay, Celery, Pea, Capsicum, Fishy
The chart above shows the unique profile of avocado across 150 dimensions of flavour, while the recipes below offer inspiration for bringing these flavours together with multigrain bread.
Recipes That Pair Multigrain Bread With Avocado
Linked Flavour Notes
Looking at the aromas that are most strongly associated with the various flavours of multigrain bread, we can identify other ingredients that are likely to pair well.
Multigrain Bread's Harmonious Flavours And Complementary Ingredients
Multigrain bread's Strongest Flavours
Complementary Flavours
Ingredients with Complementary Flavours
Flavour groups:
Acidic
Floral
Herbal
Spice
Vegetal
Maillard
Earthy
Woody
Carnal
The left side of the chart above highlights the aroma notes of multigrain bread, along with the complementary aromas associated with each note. While the right side shows some of the ingredients that share many of the aroma accents complementary to multigrain bread.
What To Drink With Multigrain Bread
The garlic notes in l' una rossa make it a perfect pairing with multigrain bread. Likewise, the tomato flavours in tomato juice create a match made in heaven. Explore a variety of ingredients below that beautifully complement the unique character of multigrain bread below.
Which Vegetables Go With Multigrain Bread?
Choose vegetables that infuse with its earthiness or enrich its warm aroma. Tomato offers vibrant, clean counterpoints, its verdant freshness lifting the palate. Salad greens add a gentle, oniony brightness, while cucumber introduces a sophisticated, anise-tinged elegance.
Alternatively, embrace vegetables that harmonise with multigrain bread's grassiness. The addition of lettuce, with its subtle cucumber notes, can complement the hay beautifully. White onion bridges earthiness and citrus zest, while red onion lends a watery aroma.
How Flavonomics Works
We've pioneered a unique, data-driven approach to decode the intricate art of flavour pairing. Our goal is to move beyond intuition and uncover the science of why certain ingredients harmonise beautifully. This rigorous methodology allows us to provide you with insightful and reliable pairing recommendations.
Our analysis begins with over 50,000 carefully selected recipes from acclaimed chefs like Galton Blackiston, Marcello Tully, and Pierre Lambinon. This premium dataset ensures our model distils genuine culinary excellence and creativity.
Each ingredient from these recipes is deconstructed across 150 distinct flavour dimensions, creating a unique numerical "flavour fingerprint." This quantification allows us to apply advanced analytical methods to identify complex patterns between flavour notes.
We identify popular ingredient combinations that frequently appear in our recipe database. Regression analysis is then performed on these pairings to statistically validate and pinpoint truly harmonious flavours.
These insights drive our predictive model, which allows us to take any ingredient (e.g., Multigrain bread), analyse its detailed flavour profile, and accurately reveal its complementary flavours and perfect ingredient partners.
The content on our analysis blog is semi-automated. All of the words were manually written by a human, but the content is updated dynamically based on the data.