Olive Farm Bread

Olives are a source of healthy fats and antioxidants, contributing to heart health. They are minimally processed and retain beneficial nutrients. Their inclusion adds flavor and nutritional value to the bread.

Natural black olives are rich in healthy fats and antioxidants, promoting heart health. They are minimally processed, preserving their nutritional benefits. Their presence enhances the flavor and nutritional profile of the bread.

Sea salt is a natural source of sodium and trace minerals, enhancing flavor. It is less processed than regular table salt, retaining more minerals. Its use in moderation can contribute to electrolyte balance.

Olive oil is a high-quality source of monounsaturated fats, supporting heart health. It is minimally processed, retaining beneficial compounds like antioxidants. Its inclusion adds healthy fats and flavor to the bread.

Essential B vitamin — beneficial micronutrient.

Beneficial ingredient — whole-food or functional value in this product class.

Unbleached hard wheat flour is a common ingredient in bread making, providing structure and texture. It is less processed than bleached flour, retaining more nutrients. However, it is still a refined grain and lacks the fiber and nutrients found in whole grains.

Water is a fundamental ingredient in bread, necessary for dough formation and yeast activation. It is a natural, unprocessed component with no health risks. It plays a crucial role in the hydration and texture of the final product.

Yeast is essential for fermentation, contributing to the bread's rise and texture. It is a natural ingredient with no significant health concerns. It plays a crucial role in the leavening process.

Reduced iron is added to fortify the bread with essential minerals. It is a common fortification practice to prevent iron deficiency. While beneficial, it does not significantly alter the bread's nutritional profile.

Thiamine mononitrate is a form of vitamin B1 used to fortify foods. It is essential for energy metabolism and nerve function. Its addition helps prevent thiamine deficiency.

Folic acid is a synthetic form of vitamin B9 used to fortify foods, supporting cell division and growth. It is crucial for preventing neural tube defects during pregnancy. Its addition enhances the nutritional profile of the bread.

Cornmeal is used for texture and flavor, providing carbohydrates and some fiber. It is a minimally processed ingredient, retaining some nutrients. Its inclusion adds a slight crunch and flavor variation to the bread.