365 Whole Foods Market Touch O' Honey Wheat Sliced Bread

Whole wheat flour is a good source of dietary fiber and essential nutrients. It is less processed than refined flour, retaining more of the grain's natural vitamins and minerals. This contributes to better digestive health and sustained energy levels.

Organic honey is a natural sweetener with antioxidant properties. It is less processed than refined sugars and contains trace amounts of vitamins and minerals. Its organic certification indicates a higher quality and absence of synthetic additives.

Vitamin C — beneficial even when serving as a preservative.

Hard red crushed wheat adds texture and nutritional value to bread. It is a whole grain ingredient rich in fiber and essential nutrients. Its inclusion enhances the bread's nutritional profile and provides a hearty texture.

Water is a neutral ingredient used as a solvent and to provide moisture. It is essential for the dough formation but does not contribute additional nutrients. Its presence is necessary for the baking process.

Vital wheat gluten is used to improve the texture and elasticity of bread. It is a concentrated form of gluten protein, enhancing the bread's structure. While beneficial for bread quality, it may pose issues for those with gluten sensitivities.

Organic brown sugar is a less refined sugar with a small amount of molasses. It provides sweetness and a slight flavor depth. The organic label ensures it is free from synthetic pesticides and additives.

Expeller pressed palm oil is a type of fat used for its stability and texture in baking. The expeller pressing method is a mechanical extraction process that avoids chemical solvents. It is a more sustainable option compared to other extraction methods.

Yeast is a natural leavening agent that helps bread rise. It contributes to the fermentation process, enhancing flavor and texture. Yeast is a standard ingredient in bread making with no significant health concerns.

Salt is used to enhance flavor and control yeast activity in bread. It is a common ingredient in baking with no significant nutritional benefits. Excessive consumption can lead to health issues related to high sodium intake.

Cultured wheat flour is used as a natural preservative to extend shelf life. It is made by fermenting wheat flour with specific cultures. This process helps inhibit mold growth without synthetic additives.

Microbial enzymes are used to improve dough handling and bread quality. They are derived from natural fermentation processes and help break down starches and proteins. These enzymes enhance the bread's texture and shelf life.