21 Grain & Seed Bread

Organic whole wheat flour is a whole grain ingredient that retains the bran and germ, providing fiber and nutrients. Being organic, it is free from synthetic pesticides and fertilizers. It supports digestive health and provides essential vitamins and minerals.

Water is a fundamental ingredient used to hydrate and bind the dough. It does not contribute any calories or nutrients. Its role is primarily functional in the baking process.

This blend includes a variety of whole grains and seeds, providing a diverse nutrient profile. The organic certification ensures minimal pesticide exposure. It enhances the bread's texture and nutritional value.

Organic sugar is used as a sweetener and to aid yeast fermentation. It is minimally processed compared to refined sugars. However, it still contributes to the overall sugar content of the product.

Organic wheat gluten is added to improve the bread's texture and elasticity. It is a concentrated form of protein derived from wheat. While beneficial for bread structure, it may pose issues for those with gluten sensitivities.

Yeast is a microorganism used to ferment the dough, causing it to rise. It is a natural leavening agent that contributes to the bread's texture. It also imparts a distinct flavor to the bread.

Organic molasses is a natural sweetener that provides a rich flavor and color to the bread. It contains trace minerals like iron and calcium. Being organic, it is free from synthetic additives.

Cultured organic wheat flour is fermented to improve digestibility and nutrient absorption. The organic certification ensures minimal pesticide exposure. It contributes to the bread's flavor and nutritional profile.

Sea salt is a natural source of sodium and trace minerals. It is less processed than table salt and retains beneficial minerals. It enhances the flavor of the bread without excessive processing.

Organic vinegar is used to enhance flavor and act as a natural preservative. It is derived from the fermentation of organic ingredients. It can improve the bread's shelf life and flavor profile.

Organic acerola extract is a natural source of vitamin C and antioxidants. It is used to enhance the nutritional profile of the bread. Being organic, it is free from synthetic additives.

Enzymes are used to improve dough handling and bread texture. They are naturally occurring proteins that catalyze biochemical reactions. Their use is common in bread-making to enhance quality.

Ascorbic acid, also known as vitamin C, is used as a dough conditioner. It strengthens the dough and improves the bread's volume. It is a common additive in bread-making for its functional benefits.