1 slice (medium) of Multigrain Pan Bread (35 g) has 88 calories. That works out to 250 calories per 100 g. It contains 15.4 g of carbs, 3.2 g of protein, 1.6 g of fat and 1.9 g of fiber. Its 0.1 mg of B1 covers 9% of the Daily Value. Its glycemic index is 55 (medium), so it raises blood sugar at a moderate pace.

What is Multigrain Pan Bread?

Multigrain Pan Bread is a hearty loaf made with flour and a mix of grains or seeds, cooked in a pan rather than relying on a conventional oven. There is no single regional recipe: the grain blend, thickness and crumb vary, and the loaf may be sliced for serving.

Its browned crust and dense, slightly chewy interior suit breakfast toast, sandwiches, or a side for soup. In Turkey, bread like this can also be served with cheese, eggs or olives at kahvaltı, and warmed in the pan before eating. It has a more substantial, fibre-rich character than plain white bread; each 100 g provides 5.5 g of fibre. Pair it with vegetables and a protein-rich topping for a balanced meal, or keep slices modest alongside a larger dish.

Multigrain Pan Bread Nutrition Facts

Selected: 100 g

250

KCAL / 100G

Carbs

44g

· 16% DV

Protein

· 18% DV

Fat

4.5g

· 6% DV

Fiber

5.5g

· 20% DV

DV is the share of the daily value covered, on a 2,000 kcal reference diet.

Calories come from: Carbs 70% · Protein 14% · Fat 16%

Multigrain Pan Bread Vitamins & Minerals

Vitamins

0.32mg · 27% DV

3.2mg · 20% DV

0.13mg · 10% DV

Folate

35µg · 9% DV

Minerals

Manganese

1mg · 43% DV

Selenium

10µg · 18% DV

Phosphorus

110mg · 16% DV

Sodium

350mg · 15% DV

How Nutritious Is Multigrain Pan Bread?

Nutrient density

Medium

55/ 100

How many vitamins, minerals and how much fiber this food carries per calorie. A high score means a lot of nutrition for few calories.

Satiety score

Medium

56/ 100

An EatBetter score computed from fiber, protein and calorie density. A high score means staying full longer on the same calories.

Both scores are calculated per 100 g and do not change with the selected portion. The satiety score is EatBetter's own calculation, not a clinical measure.

Multigrain Pan Bread Glycemic Index

GLYCEMIC INDEX

Medium

0 Low5570100

GLYCEMIC LOAD

High

Accounts for portion size — a more realistic measure than GI alone.

How to Burn Off Multigrain Pan Bread

To burn the 250 calories in 100 g:

🚶

62min

Walking (5 km/h)

🏃

26min

Running (8 km/h)

🚴

34min

Cycling

🏊

29min

Swimming

Times are calculated with the MET equation for a 70 kg adult. Actual burn varies with your weight, age and pace.

Is Multigrain Pan Bread Processed?

NOVA 3

Processed

1. Unprocessed

2. Minimally Processed

3. Processed

4. Ultra-Processed

NOVA classifies foods into 4 groups by industrial processing. NOVA 1 (unprocessed) is the healthiest.

Does Multigrain Pan Bread Contain Allergens?

Contains these allergens:

Gluten yes

Dairy free

Eggs free

Peanuts free

Tree nuts free

Fish free

Soy free

Sesame free

Which Diets Is Multigrain Pan Bread Good For?

Vegan

— Not suitable

Vegetarian

✓ Suitable

Gluten-Free

— Not suitable

Dairy-Free

— Not suitable

Mediterranean

✓ Suitable

Paleo

— Not suitable

Whole30

— Not suitable

DASH

— Not suitable

Keto

— Not suitable

Low FODMAP

— Not suitable

Multigrain Pan Bread Fat Profile

SATURATED

0.7g

MONOUNSATURATED

1.2g

POLYUNSATURATED

2.1g

⚖️

Omega 6:3 ratio 6.5:1

Above the ideal 4:1 (6.5:1).

Compare Multigrain Pan Bread

🍞vs🍚

Multigrain Pan Bread vs Bulgur Pilaf130 kcal more per 100 g

→🍞vs🍝

Multigrain Pan Bread vs Whole wheat pasta126 kcal more per 100 g

→🍞vs🥖

Multigrain Pan Bread vs Breadstick160 kcal fewer per 100 g

→🍞vs🥯

Multigrain Pan Bread vs Simit90 kcal fewer per 100 g

→

Foods Similar to Multigrain Pan Bread

🍚

Bulgur Pilaf

120 kcal

🍝

Whole wheat pasta

124 kcal

🥖

Breadstick

410 kcal

🥯

Simit

340 kcal

🥣

Granola

450 kcal

🍚

Rice Pilaf

150 kcal

🍚

Basmati Rice Pilaf

140 kcal

🍝

Pasta (Boiled)

155 kcal

Frequently Asked Questions About Multigrain Pan Bread

Is Multigrain Pan Bread the same as whole-wheat bread?

No. Multigrain Pan Bread contains more than one grain or seed, but those ingredients may be refined. Whole-wheat bread is made with whole-wheat flour. A loaf can be both multigrain and whole wheat, but the terms do not mean the same thing.

Can you make Multigrain Pan Bread without an oven?

Yes. You can cook Multigrain Pan Bread in a heavy, covered skillet over low heat if the recipe is designed for stovetop cooking. Keep the heat gentle so the crust does not brown before the center cooks through.

How do you make Multigrain Pan Bread at home?

To make Multigrain Pan Bread, mix flour, yeast, water, and salt, then knead in the grains or seeds. Let the dough rise before cooking it in a covered skillet or baking it in a loaf pan, according to your recipe. Soak hard grains first to keep the crumb from drying out.

Why is my Multigrain Pan Bread dense or crumbly?

Multigrain Pan Bread can turn dense if the dough does not rise enough, or crumbly if grains and seeds absorb too much moisture. Give the dough time to rise, and soak hard grains before mixing them in so they do not draw as much water from the dough.

How should you store Multigrain Pan Bread?

Store Multigrain Pan Bread in a sealed bread bag or container at room temperature, away from moisture and direct heat. Keep the cut side covered to slow drying, and avoid sealing the loaf while it is still warm, which can make the crust damp.

Can you freeze Multigrain Pan Bread?

Yes. Slice Multigrain Pan Bread before freezing and seal the slices in a freezer-safe bag so you can take out only what you need. Thaw a slice at room temperature or warm it straight from frozen in a toaster.

Is Multigrain Pan Bread good for sandwiches?

Yes, Multigrain Pan Bread works well for sandwiches, especially with fillings that hold together, such as cheese, egg, or hummus. Its textured crumb can be less sturdy than a smooth loaf, so toast the slices lightly if you want a firmer base.

Does Multigrain Pan Bread make good toast?

Yes. Toasting Multigrain Pan Bread brings out the flavor of its grains and seeds and gives the slices a crisp surface. Watch it as it browns, since seeds on the crust can darken faster than the bread itself.

Can people with diabetes eat Multigrain Pan Bread?

People with diabetes can include Multigrain Pan Bread, but “multigrain” alone does not show how it will affect their blood glucose. Keep the portion consistent, pair it with protein or vegetables, and follow individual guidance from a healthcare professional when adjusting a diabetes meal plan.

Is Multigrain Pan Bread good for weight loss?

Multigrain Pan Bread can fit into a weight-loss eating plan, but it does not cause weight loss on its own. Its hearty texture can make a filling base for a meal; pair it with protein and vegetables rather than relying on bread alone.

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Nutrition data compiled from USDA FoodData Central and scientific sources.

· Last updated: September 27, 2026