Stonemill Authentic Sourdough Rye Multigrain Sliced Bread

Organic sourdough is made from fermented grains, which can improve digestibility and nutrient absorption. The fermentation process can enhance the bioavailability of minerals. Being organic, it is free from synthetic pesticides and fertilizers.

Brown flax seeds are rich in omega-3 fatty acids and fiber, supporting heart health and digestion. They contain lignans, which have antioxidant properties. Whole seeds provide a good source of nutrients when ground.

Rolled oats are a whole grain rich in fiber, particularly beta-glucan, which can help lower cholesterol levels. They provide a good source of vitamins, minerals, and antioxidants. Oats are minimally processed, retaining most of their nutritional value.

Sunflower seeds are a good source of healthy fats, protein, and vitamin E, an antioxidant. They provide essential nutrients and can support heart health. Whole seeds are nutrient-dense and minimally processed.

Golden flax seeds are similar to brown flax seeds, offering omega-3 fatty acids and fiber. They support heart health and have antioxidant properties due to lignans. Whole seeds are nutrient-rich and beneficial when ground.

Sea salt is a natural source of sodium and trace minerals, minimally processed compared to refined table salt. It enhances flavor and provides essential electrolytes. Its mineral content can vary based on the source.

Apple cider vinegar is known for its potential health benefits, including aiding digestion and having antimicrobial properties. It is made from fermented apple juice, retaining beneficial compounds. It can enhance the flavor and shelf life of bread.

Wheat bran is the outer layer of the wheat kernel, rich in fiber and nutrients. It supports digestive health and provides essential vitamins and minerals. As a whole grain component, it adds nutritional value to bread.

Millet seeds are a gluten-free grain rich in fiber, vitamins, and minerals. They support digestive health and provide essential nutrients. As a whole grain, they add nutritional diversity to bread.

Organic whole wheat flour is made from the entire wheat kernel, retaining fiber and nutrients. Being organic, it is free from synthetic pesticides and fertilizers. It provides more nutritional benefits compared to refined flour.

Water is a fundamental ingredient in bread making, hydrating the flour and activating yeast. It is essential for dough formation but does not contribute nutritional value. Its role is primarily functional in the baking process.

Yeast is a microorganism used in bread making to leaven the dough. It contributes to the texture and flavor of the bread. While essential for baking, it does not provide significant nutritional benefits.

Raisin juice concentrate is used as a natural sweetener, providing some sugars and flavor. It is less processed than refined sugars but still contributes to the sugar content. It offers minimal nutritional benefits beyond sweetness.

Durum semolina is a coarse flour made from durum wheat, used for its high protein content and firm texture. It is commonly used in pasta and some bread products. While it provides protein, it lacks the fiber of whole grains.

Malted barley flour is used to enhance flavor and improve dough fermentation. It contains enzymes that aid in breaking down starches. While it contributes to flavor, it does not offer significant nutritional benefits.

Cultured wheat starch is used as a natural preservative, enhancing shelf life without synthetic additives. It is derived from wheat and undergoes fermentation. While functional, it does not provide significant nutritional benefits.

Natural citric acid is used as a preservative and flavor enhancer, derived from citrus fruits. It helps maintain freshness and adds a slight tangy flavor. It is generally recognized as safe and widely used in food products.

Enzymes are used in bread making to improve dough handling and texture. They are naturally occurring proteins that catalyze biochemical reactions. While functional, they do not provide nutritional benefits.

Refined grain flour stripped of bran and germ.