Brick oven Italia round bread whole grain

Whole wheat flour is a rich source of fiber and essential nutrients. Stone grinding preserves more nutrients compared to modern milling methods. It supports digestive health and provides sustained energy.

Rolled oats are a whole grain rich in fiber and beneficial nutrients. They support heart health and provide a source of slow-releasing energy. Their inclusion adds texture and nutritional value to the bread.

Flax seeds are high in omega-3 fatty acids and fiber. They support heart health and have anti-inflammatory properties. Ground flax seeds are better absorbed by the body.

Triticale is a hybrid grain combining wheat and rye, offering a unique nutrient profile. It is high in fiber and protein, supporting digestive health and muscle maintenance. Its inclusion enhances the bread's nutritional diversity.

Rye flakes are a whole grain rich in fiber and nutrients. They contribute to heart health and provide a distinct flavor to the bread. Rye is known for its ability to improve digestive health.

Sunflower seeds are a good source of healthy fats, protein, and vitamins. They support heart health and provide a crunchy texture to the bread. Their nutrient density makes them a beneficial addition.

Coarse rye meal is a whole grain ingredient that adds fiber and nutrients. It supports digestive health and provides a hearty texture. Rye is known for its ability to improve satiety and regulate blood sugar.

Sesame seeds are rich in healthy fats, protein, and minerals. They support bone health and provide a nutty flavor. Their inclusion enhances the nutritional profile of the bread.

Millet is a gluten-free grain high in fiber and essential nutrients. It supports heart health and provides a source of plant-based protein. Its inclusion adds nutritional diversity to the bread.

Sea salt is a natural source of sodium and trace minerals. It enhances flavor and supports electrolyte balance. Its unrefined nature retains beneficial minerals.

Water is a fundamental ingredient in bread making, providing moisture and aiding in the mixing process. It does not contribute any calories or nutrients. Its role is primarily functional in the dough structure.

Corn meal is a ground grain product used for texture and flavor. It provides carbohydrates and some nutrients but lacks the fiber of whole grains. Its role is primarily functional in the bread.

Yeast is a leavening agent that helps bread rise. It contributes to the texture and flavor of the bread. Yeast fermentation can enhance the bioavailability of nutrients.

Enzymes are used to improve dough handling and bread quality. They are naturally occurring proteins that aid in the breakdown of starches. Their use is common in bread making to enhance texture.

Refined grain flour stripped of bran and germ.

Caramel color is a food coloring used to enhance appearance. It is a processed additive with no nutritional benefits. Some types may contain harmful compounds formed during production.