Specially Selected Bistro Bread

Whole grain rye flour is minimally processed and retains all parts of the grain, providing high fiber and nutrient content. It supports heart health and aids in digestion. It is a healthier alternative to refined flours.

Malted barley flour is used to enhance flavor and improve the fermentation process. It contains enzymes that help break down starches into sugars. It adds a subtle sweetness and improves the texture of bread.

Vitamin C — beneficial even when serving as a preservative.

Water is a neutral ingredient used as a solvent and to provide moisture. It does not contribute any calories or nutrients. It is essential for the dough formation and texture.

Standard formulation ingredient — neither beneficial nor harmful at typical use.

Salt is used to enhance flavor and as a preservative. It is a common ingredient in bread but should be consumed in moderation. Excessive intake can lead to health issues like hypertension.

Cultured wheat flour is treated with natural cultures to improve shelf life and flavor. It is a natural alternative to chemical preservatives. It does not significantly alter the nutritional profile of the flour.

Yeast is a natural leavening agent that helps bread rise and develop flavor. It is a common ingredient in bread making. It contributes to the texture and taste of the bread.

Wheat gluten is added to improve the elasticity and texture of bread. It is a protein found in wheat that helps dough rise and maintain its shape. It is essential for the structure of many baked goods.

Lactic acid is used to enhance flavor and act as a preservative. It is naturally occurring and found in fermented foods. It helps maintain the pH balance in bread.

Enzymes are used to improve dough handling and bread quality. They are naturally occurring proteins that catalyze biochemical reactions. They help in breaking down starches and proteins during baking.

Refined grain flour stripped of bran and germ.