12 Grain Bread

Whole wheat flour is a good source of dietary fiber and essential nutrients. It retains the bran and germ, providing more nutrients than refined flour. It supports digestive health and provides sustained energy.

Flax seed is high in omega-3 fatty acids and fiber. It supports heart health and aids in digestion. It also contains lignans, which have antioxidant properties.

Hulled millet is a whole grain rich in magnesium and phosphorus. It is gluten-free and supports heart health. It provides a good source of energy and nutrients.

Barley flakes are high in fiber and beta-glucans, which support heart health. They help in lowering cholesterol levels. Barley is also a good source of vitamins and minerals.

Rye flakes are rich in fiber and nutrients, supporting digestive health. They have a lower glycemic index than wheat, providing sustained energy. Rye is also beneficial for heart health.

Sunflower kernels are rich in healthy fats, vitamins, and minerals. They support heart health and provide antioxidant benefits. They are a good source of vitamin E and selenium.

Sesame seeds are a good source of healthy fats, protein, and minerals. They support bone health and provide antioxidant benefits. They contain lignans, which may help lower cholesterol.

Oat flakes are high in beta-glucans, which support heart health. They help in lowering cholesterol and provide sustained energy. Oats are also a good source of fiber and nutrients.

Vitamin C — beneficial even when serving as a preservative.

Water is a basic ingredient used in many food products. It acts as a solvent and helps in the mixing of ingredients. It does not provide any nutritional value.

Salt is used to enhance flavor and preserve food. It is essential for maintaining fluid balance and nerve function. Excessive intake can lead to health issues like hypertension.

Yeast is used as a leavening agent in bread making. It helps dough rise and contributes to the bread's texture. It does not provide significant nutritional benefits.

White distilled vinegar is used as a preservative and flavor enhancer. It is made through the fermentation of ethanol. It does not provide significant nutritional benefits.

Cultured wheat flour is used to preserve freshness in baked goods. It is treated with bacterial cultures to extend shelf life. It does not provide significant nutritional benefits.

Malted flour is used to enhance flavor and color in baked goods. It is made from sprouted grains that are dried and ground. It provides some nutrients but is primarily used for its functional properties.

Microbial enzymes are used to improve dough handling and bread quality. They are derived from microorganisms and help in the breakdown of starches and proteins. They do not provide nutritional benefits but enhance the baking process.

Processed additive flagged under Scout's ingredient doctrine.

Processed additive flagged under Scout's ingredient doctrine.

Canola oil is a seed oil high in omega-6 fatty acids, which may promote inflammation. It is often highly processed and refined. Its high omega-6 content can disrupt the omega-3 to omega-6 balance in the diet.