White Sourdough Sliced Loaf

Wheat flour is a staple ingredient in bread, providing structure and texture. It is often enriched with vitamins and minerals like calcium carbonate, iron, niacin, and thiamin to enhance nutritional value. However, it is a refined carbohydrate, which can impact blood sugar levels.

Water is a fundamental ingredient in bread making, hydrating the flour and activating gluten formation. It is essential for the dough's consistency and texture. Water itself does not provide nutritional value but is crucial for the baking process.

Unrefined sea salt — a minimally processed, natural source of sodium and essential trace minerals, and a legitimate whole-food seasoning. Treated as a positive ingredient.

Rye flour adds a distinct flavor and nutritional benefits to bread, including higher fiber content compared to wheat flour. It is less processed and retains more nutrients. Rye flour can improve digestive health due to its fiber content.

Stoneground wholemeal wheat flour is less processed than refined flour, retaining more nutrients and fiber. It contributes to a denser texture and richer flavor in bread. The stoneground process preserves the wheat germ and bran, enhancing nutritional value.

Barley malt flour is used to enhance flavor and color in bread. It is a natural sweetener that can improve the fermentation process. While it adds flavor, it does not significantly impact the nutritional profile of the bread.

Barley malt extract is used to add sweetness and improve the texture of bread. It is a natural ingredient derived from barley grains. While it enhances flavor, it does not provide significant nutritional benefits.

Durum wheat semolina is used for its high protein content and ability to create a firm dough structure. It is commonly used in pasta and bread for its texture and flavor. While it provides protein, it is still a refined grain.