100% WHOLE WHEAT BREAD

Whole wheat flour is a whole grain that retains all parts of the grain, providing fiber and essential nutrients. It is minimally processed, preserving its natural vitamins and minerals. Compared to refined flour, it offers more health benefits due to its higher fiber content.

Honey is a natural sweetener that provides a unique flavor and some antioxidants. It is less processed than refined sugars and can offer trace nutrients. Compared to refined sugar, honey has a lower glycemic index, which may be beneficial for blood sugar control.

Hard red crushed wheat is a whole grain ingredient that adds texture and nutritional value to bread. It is minimally processed and retains its natural fiber and nutrients. Compared to refined grains, it offers more health benefits due to its higher fiber content.

Water is a basic ingredient used in many food products and does not contribute any calories or nutrients. It is essential for hydration and the mixing of ingredients. In bread, it helps activate yeast and develop gluten.

Vital wheat gluten is a concentrated protein derived from wheat, used to improve the texture and elasticity of bread. It is a processed ingredient but is commonly used in baking to enhance dough structure. While it is beneficial for bread quality, it may not be suitable for those with gluten sensitivities.

Baker's/nutritional yeast in standard use — benign.

Salt is used to enhance flavor and preserve food. It is a common ingredient in bread but should be consumed in moderation due to its sodium content. While necessary for bodily functions, excessive intake can lead to health issues.

Dough conditioners like ascorbic acid are used to improve dough handling and bread quality. Ascorbic acid is a form of vitamin C and is generally recognized as safe. It helps strengthen the dough and improve the volume of the bread.

Cultured wheat flour is treated with natural cultures to enhance flavor and shelf life. It is a minimally processed ingredient that can improve the bread's taste. The fermentation process may also contribute to a more complex flavor profile.

Calcium sulfate is used as a firming agent and to improve dough strength. It is a common food additive and is generally recognized as safe. While it provides calcium, its contribution to overall calcium intake is minimal.

Enzymes are used in bread making to improve dough handling and enhance texture. They are natural proteins that catalyze biochemical reactions. Enzymes can help break down starches and proteins, improving the bread's softness and shelf life.

Nonfat dry milk is used to add flavor and improve the nutritional profile of bread. It is a processed dairy product that provides protein and calcium. While it enhances flavor, it may not be suitable for those with lactose intolerance.

Soy flour is used to improve the texture and nutritional content of bread. It is a processed ingredient that provides protein and can enhance dough handling. While it offers some nutritional benefits, it may not be suitable for those with soy allergies.

Processed additive flagged under Scout's ingredient doctrine.

Vegetable oil, such as canola or soy, is a refined oil high in omega-6 fatty acids, which can promote inflammation. It is heavily processed and often extracted using chemical solvents. Compared to healthier fats, it lacks beneficial nutrients and may negatively impact health when consumed in excess.