Organic Full Seeds Ahead Sprouted Wheat Bread

Provides beneficial plant-based omega-3 fatty acids and dietary fiber supporting digestive and heart health.

Minimally processed mineral salt that provides sodium and essential trace minerals without heavy chemical refining.

Vitamin C — beneficial even when serving as a preservative.

Sprouted whole wheat retains the bran, germ, and endosperm while the sprouting process helps break down certain anti-nutrients.

Offers healthy fats, protein, and various micronutrients, though rich in omega-6 fatty acids.

A wholesome seed providing valuable minerals like magnesium and zinc, alongside plant-based protein.

An ancient grain that is naturally gluten-free and adds complex carbohydrates to the bread.

Contributes healthy fats, antioxidants, and minerals such as calcium and iron.

An ancient sprouted grain providing whole grain nutrition and complex carbohydrates.

A sprouted whole grain containing soluble fiber known to support healthy digestion.

Sprouted rye offers whole grain nutrients and a dense source of dietary fiber.

Despite its name, buckwheat is a nutrient-dense pseudocereal providing complex carbohydrates and minerals.

Sprouted whole corn delivers whole grain energy and natural dietary fiber.

Provides whole grain carbohydrates and essential nutrients in a sprouted, more digestible format.

Adds texture and contains beneficial plant compounds, healthy fats, and trace minerals.

An exceptional plant-based source of complete protein and balanced essential fatty acids.

Rich in soluble fiber, plant-based omega-3 fatty acids, and essential minerals.

Provides beta-glucan soluble fiber which supports heart health and balanced energy levels.

An ancient pseudocereal offering a complete amino acid profile and quality plant protein.

A nutrient-packed pseudocereal containing complete protein and beneficial antioxidants.

An ancient grain variety that offers enhanced nutrient availability through the sprouting process.

Provides dietary fiber and plant-based omega-3 fatty acids similar to brown flax seeds.

Essential basic ingredient used for hydration and dough formation.

Natural wheat protein added to improve the structural elasticity and rise of whole grain breads.

Used as a natural preservative and flavoring agent derived from fermented wheat.

Traditional leavening agent used to ferment dough and help the bread rise.

Processed additive flagged under Scout's ingredient doctrine.