verb (used with object) 1. to draw tight or taut, especially to the utmost tension; stretch to the full: to strain a rope. 2. to exert to the utmost: to strain one's ears to catch a sound. to impair, injure, or weaken (a muscle, tendon, etc.) by stretching or overexertion. to cause mechanical deformation in (a body or structure) as the result of stress. to stretch beyond the proper point or limit: to strain the meaning of a word. to make excessive demands upon: to strain one's luck; to strain one's resources. to pour (liquid containing solid matter) through a filter, sieve, or the like in order to hold back the denser solid constituents: to strain gravy.
Multigrain bread contains whole grains of different types. Kibbled bread contains kibbled grain which is grain that has been broken into smaller pieces. Many types of grain can be added to the bread including rye, barley, oats, corn, millet, soya, alfalfa and rice. The grain should be soaked in water for several hours before mixing because unsoaked grain in bread is hard enough to break teeth.
Let's talk yeast. It's alive! And technically it's not required for all types of bread. But if you want a hearty, barrel-shaped loaf of fluffy goodness, you'll unleash this single-celled organism belonging to the group of organisms called fungi into your bread bowl. The most common type of baking yeast is known as Saccharomyces cerivisiae.