French Loaf

Unbleached unbromated wheat flour is a staple ingredient in bread-making, providing structure and texture. It is less processed than bleached flour, retaining more nutrients. However, it is still a refined flour lacking the fiber and nutrients found in whole grain alternatives.

Malted barley flour is used to enhance flavor and improve the fermentation process in bread. It contains enzymes that help break down starches into sugars, aiding yeast activity. While it adds flavor, it does not significantly contribute to the nutritional profile of the bread.

Niacin, also known as vitamin B3, is added to enrich the nutritional profile of the flour. It plays a role in energy metabolism and maintaining healthy skin. While beneficial, it is typically added in small amounts that do not significantly impact overall nutrition.

Reduced iron is added to fortify the flour, helping to prevent iron deficiency anemia. It is a common fortification practice in refined flours. While beneficial for preventing deficiencies, it does not provide the same absorption benefits as iron from animal sources.

Thiamine mononitrate is a form of vitamin B1 added to enrich flour. It is essential for carbohydrate metabolism and nerve function. The enrichment process restores nutrients lost during flour refining.

Riboflavin, or vitamin B2, is added to enrich the flour, supporting energy production and cellular function. It is part of the standard enrichment process for refined flours. While beneficial, it is typically present in small amounts.

Folic acid is a synthetic form of vitamin B9 used to fortify flour, crucial for DNA synthesis and cell division. It is particularly important for pregnant women to prevent neural tube defects. While beneficial, it is a synthetic form and not as bioavailable as natural folate.

Filtered water is used as a solvent and to hydrate the dough, essential for gluten development. It is a basic and necessary component in bread-making. The filtration process ensures the removal of impurities.

Levain is a natural leavening agent made from fermented flour and water, contributing to the bread's rise and flavor. It enhances the nutritional profile by promoting beneficial bacteria. However, it does not significantly alter the overall nutrient content of the bread.

Unrefined sea salt — a minimally processed, natural source of sodium and essential trace minerals, and a legitimate whole-food seasoning. Treated as a positive ingredient.

Yeast is a microorganism used to ferment sugars, producing carbon dioxide that helps the bread rise. It is a natural leavening agent essential for bread texture. While it contributes to the bread's rise, it does not provide significant nutritional benefits.