Wegmans Organic Organic Soft Italian Bread

High-quality monounsaturated fat with anti-inflammatory properties. Contains antioxidants that support heart health. Cold-pressed extraction preserves beneficial compounds.

Organic durum wheat is a high-protein wheat variety used for its strong gluten content. Being organic, it avoids synthetic chemicals. It contributes to the bread's texture and nutritional profile.

Organic rye flour adds a distinct flavor and nutritional benefits, including fiber. Being organic, it is free from synthetic chemicals. It enhances the bread's texture and nutritional profile.

Fermented durum wheat flour enhances flavor and digestibility. Fermentation can increase nutrient availability. It contributes to the bread's unique taste and texture.

Organic cultured wheat flour is used for its natural preservative properties. It is free from synthetic chemicals. It helps extend the bread's shelf life naturally.

Organic vinegar is used to enhance flavor and act as a natural preservative. It is free from synthetic chemicals. It contributes to the bread's tangy taste and shelf stability.

Vitamin C — beneficial even when serving as a preservative.

Sourdough culture is used for natural fermentation, enhancing flavor and digestibility. It contains beneficial bacteria and yeasts. It contributes to the bread's unique taste and potential probiotic benefits.

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

Water is a neutral ingredient used as a solvent and to provide moisture. It is essential for the dough formation process. It does not contribute any nutritional value.

Yeast is a microorganism used for fermentation, helping the dough rise. It is a natural leavening agent. It does not provide significant nutritional benefits.

Salt is used to enhance flavor and control yeast activity. It is a common ingredient in bread making. It does not provide significant nutritional benefits.

Organic wheat gluten is added to improve dough elasticity and structure. It is a concentrated protein source. It is beneficial for bread texture but does not add significant nutritional value.

Organic guar gum is used as a thickening agent to improve texture. It is derived from guar beans. It does not provide significant nutritional benefits.

Microbial enzymes are used to improve dough handling and texture. They are derived from natural sources. They do not provide significant nutritional benefits.

Baker's yeast is used for fermentation, helping the dough rise. It is a natural leavening agent. It does not provide significant nutritional benefits.

Malted barley syrup is used as a natural sweetener and flavor enhancer. It is derived from malted barley grains. It contributes to the bread's flavor profile.

Processed additive flagged under Scout's ingredient doctrine.

Organic sunflower oil is a seed oil high in omega-6 fatty acids. Despite being organic, it can contribute to inflammation when consumed in excess. It is considered less healthy compared to other oils like olive oil.