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“Wholemeal bread is a rich source of B vitamins with twice the fibre compared to white bread. The term “multigrain” simply indicates that a loaf contains different types of grains, which distinguishes it from whole wheat bread.

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Probably the most iconic image of France, this long, light, airy bread with its characteristically crispy crust dates back to the 19th century, when wheat and white breads were no longer a privilege of the rich. Baguettes were made even before the invention of their name.


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