Honey Wheat Sliced Bread

Niacin, also known as vitamin B3, is essential for energy metabolism and DNA repair. It is often added to enriched flours to replace nutrients lost during processing. Niacin supports skin health and nervous system function.

Thiamin mononitrate is a form of vitamin B1 added to enriched flours. It is essential for carbohydrate metabolism and nerve function. Thiamin helps convert nutrients into energy.

Riboflavin, or vitamin B2, is important for energy production and cellular function. It is added to enriched flours to replace nutrients lost during processing. Riboflavin also supports skin and eye health.

Whole wheat flour contains the bran, germ, and endosperm, providing more fiber and nutrients than refined flour. It supports digestive health and provides a more complex flavor. Whole wheat flour is a healthier alternative to refined flour.

Traditional whole-food sweetener with trace enzymes and antioxidants.

Wheat bran is the outer layer of the wheat kernel, rich in fiber and nutrients. It supports digestive health and provides a nutty flavor to baked goods. Wheat bran is a beneficial addition to bread for its nutritional content.

Malted barley flour is used to enhance flavor and improve the texture of baked goods. It contains enzymes that help break down starches into sugars. This ingredient is typically used in small amounts.

Standard formulation ingredient — neither beneficial nor harmful at typical use.

Standard formulation ingredient — neither beneficial nor harmful at typical use.

Water is a fundamental ingredient in bread-making, providing moisture and aiding in the mixing process. It is essential for activating yeast and developing gluten. Water is a neutral ingredient with no direct nutritional impact.

Yeast is a microorganism used in bread-making to leaven dough. It ferments sugars, producing carbon dioxide and alcohol, which cause the dough to rise. Yeast is a natural ingredient with no direct nutritional impact.

Wheat gluten is a protein that provides elasticity and structure to bread. It is often added to improve the texture and rise of baked goods. Gluten is a natural component of wheat but can cause issues for those with celiac disease or gluten sensitivity.

Salt is used in bread-making to enhance flavor and control yeast activity. It is a common culinary ingredient with no significant nutritional benefits. Excessive salt intake can contribute to high blood pressure.

Vinegar is used in bread-making to enhance flavor and improve dough texture. It is a natural ingredient with no significant nutritional impact. Vinegar can also act as a mild preservative.

Processed additive flagged under Scout's ingredient doctrine.

Refined grain flour stripped of bran and germ.

Sugar is a refined sweetener that can contribute to weight gain and metabolic issues when consumed in excess. It provides empty calories with no essential nutrients. Excessive sugar intake is linked to various health issues, including obesity and diabetes.