Brownberry Whole Grains Sliced Breads | Healthy Multi-Grain Sliced Bread

Whole Grains: Healthy Multi-Grain

whole grains
per serving
18g
fiber per
serving
4g

Packed with several different whole grains that contain fiber, you’ll get nutrition and great taste in every slice.

UPC 7341001385a
0g Trans Fat At Least 8g Whole Grains No High Fructose Corn Syrup
Heart Healthy* Low Fat No Artificial Colors, Flavors
*Diets low in saturated fat and cholesterol, and as low as possible in trans fat, may reduce the risk of heart disease.
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Brownberry® Whole Grains Healthy Multi-Grain Nutrition Facts

Nutrition Facts

Serving Size 1 slice (43g)

Servings Per Container 16

Calories 100

Calories from Fat15

Amount/Serving
% Daily Value*
Total Fat
1.5g
2%
Saturated Fat
0g
0%
Trans Fat
0g
Polyunsaturated Fat
0.5g
Monounsaturated Fat
0g
Cholesterol
0mg
0%
Sodium
160mg
7%
Total Carbohydrate
21g
6%
Dietary Fiber
4g
16%
Sugars
3g
Protein
4g
3%

Vitamin A 0% • Vitamin C 0% • Calcium 6% • Iron 4% • Thiamin 6% • Riboflavin 2% • Niacin 4% • Folic Acid 2%

Check your packaging label for the most up to date nutritional information.

*Percent(%) Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Calories2,0002,500
Total FatLess than65g80g
Sat FatLess than20g25g
CholesterolLess than300mg300mg
SodiumLess than2,400mg2,400mg
PotassiumLess than3,500mg3,500mg
Total Carbohydrates300g375g
Dietary Fiber25g30g

Ingredients

WHOLE WHEAT FLOUR, WATER, SUGAR, WHEAT GLUTEN, BROWN RICE, CORNMEAL, OATS, WHEAT BRAN, CELLULOSE FIBER, YEAST, SOYBEAN OIL, BLACK & WHITE SESAME SEEDS, SALT, MOLASSES, PRESERVATIVES (CALCIUM PROPIONATE, SORBIC ACID), DATEM, MONOGLYCERIDES, CALCIUM SULFATE, POPPY SEEDS, GRAIN VINEGAR, REB A (STEVIA LEAF SWEETENER), SOY LECITHIN, NUTS [WALNUTS, HAZELNUTS (FILBERTS), ALMONDS], SOY, WHEY (MILK).
Mediterranean Sesame Ginger Salmon Steak Sandwich
Ingredients (4 servings)
  • 12 slices Brownberry Healthy Multi-Grain® bread
  • 1 16-oz. salmon steak or one 14.75 oz. canned salmon
  • 1 c. white wine
  • 1 1/2 c. water
  • 1 tbsp. fresh dill
  • 2 oz. red-pepper hummus
  • 1/4 c. low-fat lemon yogurt
  • 1 tsp. kosher salt
  • 3/4 tsp. lemon pepper
  • 1 small cucumber, peeled, seeded, diced very fine
  • 1 small carrot, peeled and grated
  • 1 tbsp. prepared tahini
  • 2 tbsp. Asian sesame ginger salad dressing
  • 1 1/2 c. shredded green leaf lettuce
  • 8 thin lemon slices
  • 8 Kalamata olives
Directions

Place salmon in a 10" skillet, and cover with wine, water and dill. Bring to a boil; then, simmer 15-20 minutes until salmon flakes with a fork, turning if necessary to cook both sides evenly. Remove salmon from pan, and let rest five minutes.

Flake salmon, removing any bones and skin, and place into a medium mixing bowl. Stir in hummus, yogurt, salt, pepper, cucumber and carrot; mix well.

In another medium bowl, combine tahini and sesame ginger dressing; add lettuce, and mix well.

Lay all twelve bread slices out onto the countertop. Divide the lettuce among four of the slices; these will form the bottom of the sandwiches. Divide salmon salad among eight remaining bread slices. Starting with four of those slices, lay one slice on top of each sandwich bottom (salad-side down); then, top with the remaining four slices of bread that have been spread with the salmon salad (salad-side down). Using a serrated knife, cut into halves diagonally.

Slide one lemon slice and one olive onto eight long toothpicks; skewer each sandwich half with a toothpick for garnish.

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