Today, bread from around the world can be found in American supermarkets, artisanal shops and gourmet restaurants. Tortillas and European pastries are a given, but Middle Eastern and Indian flatbreads such as pita and naan, or Japanese milk breads, have become equally beloved. Many of these baked goods are sold fresh out of the oven from artisanal shops, and although the term artisan is somewhat of an umbrella term in 2018, it is still heralded as the best by many.

Bakery expert and author Peter Reinhart agrees that “it’s important to know, or believe, that ‘cream always rises to the top,’ and so will artisan-crafted products.”

As the country embraces traditional bread from other cultures, bakers and sellers are looking for the best way to make their baked goods taste great and add nutritional benefit to your diet. Recent efforts focus on the implementation of whole grains and ProBiotein.

ProBiotein is a multi-prebiotic fiber source (for baking or direct ingestion), made from organic wheat, oats, flax, barley malt, flax meal and nutritional yeast. These small grains are fermented to remove the starches, concentrate the proteins and provide nutritional yeast and prebiotic plant fibers. ProBiotein’s four prebiotic fibers are AXOS, FOS, MOS and XOS to cover a broad spectrum of good bacteria.

ProBiotein contains dietary fiber, amino acids, prebiotics and proteins. In fact, ProBiotein contains the most valuable parts of wheat, oats, barley and flax, and maximizes flavor.

Reinhart agrees, noting that ProBioten is one of the best-tasting breads he’s ever eaten. “Anytime you can add more fiber to food, which serves as prebiotic nutrition for our gut system (our microbiome), I’m on board. ProBiotein is a unique blend of cooked and fermented whole grains that show great promise as a nutritional and digestive positive. In addition, because it has been pre-fermented, it also works as a flavor enhancer for bread dough, almost like a sourdough starter; a little bit goes a long way,” adds Reinhart.

To learn more, visit