100% Whole Wheat Bread

Whole wheat flour is a minimally processed ingredient rich in fiber and essential nutrients. It retains the bran and germ, providing more vitamins and minerals compared to refined flour. This makes it a healthier choice for maintaining digestive health and providing sustained energy.

Vitamin C — beneficial even when serving as a preservative.

Water is a neutral ingredient used as a solvent and to provide moisture in the dough. It is essential for the baking process but does not contribute significant nutritional value. Its presence is necessary for the texture and consistency of the bread.

Yeast is a natural leavening agent that helps the dough rise by producing carbon dioxide. It is a crucial component in bread-making but does not provide significant nutritional benefits. Yeast contributes to the texture and flavor of the bread.

Vital wheat gluten is added to improve the elasticity and structure of the dough. It is a concentrated form of gluten, which can be problematic for individuals with gluten sensitivities or celiac disease. It enhances the texture and chewiness of the bread.

Molasses is a natural sweetener that adds flavor and color to the bread. It contains some vitamins and minerals, but in small amounts, it does not significantly impact nutritional value. It is a better alternative to refined sugars but should still be consumed in moderation.

Salt is used to enhance flavor and control yeast activity in bread-making. It is a necessary ingredient for taste but should be consumed in moderation due to potential health risks associated with high sodium intake. It plays a crucial role in the overall flavor profile of the bread.

Ammonium sulfate is used as a dough conditioner to improve the texture and volume of bread. It is a synthetic additive but is generally recognized as safe. It aids in the fermentation process, contributing to the bread's rise.

Enzymes are used to improve dough handling and extend shelf life. They are naturally occurring proteins that aid in the breakdown of starches and proteins. Their use is generally considered safe and beneficial for bread quality.

Calcium propionate is a preservative used to extend shelf life by inhibiting mold growth. While generally recognized as safe, some individuals may experience allergic reactions or digestive issues. It is a synthetic additive, which detracts from the natural quality of the product.

Refined added sugar.

Processed additive flagged under Scout's ingredient doctrine.

Soybean oil is a seed oil high in omega-6 fatty acids, which can promote inflammation when consumed in excess. It is often extracted using chemical solvents, which may leave residues. The high omega-6 content can disrupt the omega-3 to omega-6 balance in the diet.