Sprouted Sourdough

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.

Sprouted whole wheat flour is a nutrient-dense ingredient with enhanced bioavailability of vitamins and minerals. The sprouting process reduces antinutrients and increases the availability of nutrients. Being organic ensures no synthetic pesticides or fertilizers are used.

Organic unbleached wheat flour retains more nutrients compared to bleached flour. It is less processed and free from chemical bleaching agents. Being organic ensures it is free from synthetic pesticides.

Cultured wheat is used as a natural preservative and can enhance the flavor profile of the bread. It is a clean-label alternative to chemical preservatives. The fermentation process can improve digestibility.

Sea salt is a minimally processed source of sodium and trace minerals. It is a natural alternative to refined table salt. It enhances flavor without the need for artificial additives.

Amaranth is a gluten-free grain rich in protein and micronutrients. It contains lysine, an essential amino acid often lacking in grains. Its inclusion adds nutritional diversity to the bread.

Chia seeds are a rich source of omega-3 fatty acids, fiber, and antioxidants. They can absorb water and form a gel, which may aid in digestion. Their nutrient density supports overall health.

Millet is a gluten-free grain that is high in magnesium and other essential nutrients. It is easily digestible and adds a unique flavor and texture to the bread. Its inclusion supports dietary diversity.

Brown flax seeds are high in omega-3 fatty acids, fiber, and lignans. They contribute to heart health and may have anti-cancer properties. Their inclusion enhances the nutritional profile of the bread.

Sprouted quinoa is a complete protein source with all essential amino acids. The sprouting process enhances nutrient absorption and reduces antinutrients. Being organic ensures it is free from synthetic chemicals.

Sunflower seeds are rich in healthy fats, protein, and vitamin E. They add a nutty flavor and crunchy texture to the bread. Their nutrient profile supports heart health and skin health.

Plant-based enzymes are used to improve dough handling and bread texture. They are derived from natural sources and are a clean-label alternative to chemical additives. They do not contribute significant nutrients.