Whole Foods Market Rosemary Sourdough Batard

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

Essential B vitamin — beneficial micronutrient.

Sour starter is a natural leavening agent that enhances flavor and texture. It contains beneficial bacteria that can aid digestion. It is a traditional method of bread fermentation.

Sea salt is a natural source of sodium and trace minerals. It is less processed than table salt and adds flavor to the bread. It is considered a healthier alternative to refined salt.

Whole wheat flour is a whole grain flour that retains all parts of the grain. It is rich in fiber and nutrients, supporting digestive health. It is less processed than refined flour.

Rosemary is an herb that adds flavor and aroma to the bread. It contains antioxidants and anti-inflammatory compounds. It is a natural ingredient with potential health benefits.

Wheat bran is the outer layer of the wheat kernel, rich in fiber. It supports digestive health and adds texture to the bread. It is a minimally processed ingredient.

Malted barley flour is used to enhance flavor and improve dough fermentation. It is minimally processed and adds a slight sweetness to the bread. It also aids in the browning of the crust.

Thiamin mononitrate is a form of vitamin B1 added to enriched flours. It plays a crucial role in energy metabolism. It is added to prevent thiamin deficiency.

Folic acid is a synthetic form of folate added to enriched flours. It is crucial for DNA synthesis and repair. It is added to prevent neural tube defects in pregnancy.

Water is a fundamental ingredient in bread, hydrating the flour and activating yeast. It is essential for dough formation and texture. It is a natural and unprocessed ingredient.

Dry malt powder is used to enhance flavor and improve dough fermentation. It is made from malted barley and wheat flour. It adds a slight sweetness and aids in browning.

Refined grain flour stripped of bran and germ.