Organic Cracked Wheat Sourdough Bread

Water is a neutral ingredient used as a solvent and to provide moisture. It does not contribute any calories or nutrients. It is essential for the dough formation process.

Organic wheat flour is a staple ingredient providing carbohydrates and some protein. Being organic, it is free from synthetic pesticides and fertilizers. It serves as the primary structure for the bread.

Organic whole wheat flour includes the bran, germ, and endosperm, offering more fiber and nutrients than refined flour. The organic certification ensures it is free from harmful chemicals. It contributes to the bread's nutritional profile by adding fiber and micronutrients.

Organic cracked wheat is a whole grain that retains all parts of the grain, providing fiber and nutrients. The organic nature ensures minimal exposure to pesticides. It enhances the texture and nutritional value of the bread.

Organic wheat gluten is added to improve the elasticity and texture of the bread. It is a concentrated form of protein derived from wheat. It helps the bread rise and maintain its shape.

Organic dehydrated rye sourdough adds flavor and aids in the fermentation process, improving digestibility. The organic certification ensures it is free from synthetic additives. It contributes to the bread's tangy flavor and nutritional profile.

Organic brown sugar is used as a sweetener and to enhance the flavor of the bread. Being organic, it is free from synthetic chemicals. It contributes to the browning and flavor profile of the bread.

Organic wheat bran is a rich source of dietary fiber and essential nutrients. The organic certification ensures it is free from harmful chemicals. It adds texture and nutritional value to the bread.

Organic sunflower oil is a seed oil high in omega-6 fatty acids, which can promote inflammation if consumed in excess. Despite being organic, it is still considered a less healthy fat option. It is used to improve texture and moisture in the bread.

Yeast is a microorganism used to ferment the dough, causing it to rise. It is a natural leavening agent that contributes to the bread's texture. It is essential for the bread-making process.

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.

Distilled organic white vinegar is used to enhance flavor and act as a preservative. The organic certification ensures it is free from synthetic additives. It contributes to the tangy taste and shelf life of the bread.

Cultured organic wheat starch is used to improve texture and moisture retention. Being organic, it is free from synthetic chemicals. It helps maintain the bread's softness and freshness.

Organic barley malt syrup is a natural sweetener that adds flavor and color to the bread. The organic certification ensures it is free from synthetic additives. It contributes to the bread's flavor profile and aids in browning.

Enzymes are used to improve dough handling and extend shelf life. They are naturally occurring proteins that catalyze biochemical reactions. They enhance the texture and freshness of the bread.

Ascorbic acid is used as a dough conditioner to improve the volume and texture of the bread. It is a form of vitamin C and acts as an antioxidant. It enhances the quality and shelf life of the bread.