Stone House Bread Sprouted Sourdough

Sprouted wheat flour is a nutrient-dense ingredient that enhances digestibility and nutrient absorption. The sprouting process increases the availability of vitamins and minerals. Being organic and unbleached further ensures minimal processing and chemical exposure.

Quinoa is a complete protein source, providing all essential amino acids. It is rich in fiber, vitamins, and minerals, supporting overall health. Its inclusion adds nutritional diversity to the product.

Chia seeds are rich in omega-3 fatty acids, fiber, and antioxidants. They support heart health and provide sustained energy. Their inclusion enhances the nutritional profile of the product.

Flax seeds are high in omega-3 fatty acids, fiber, and lignans. They support heart health and have anti-inflammatory properties. Their inclusion enhances the nutritional profile of the product.

Organic unbleached wheat flour is a less processed form of flour that retains more nutrients compared to bleached flour. Being organic ensures it is free from synthetic pesticides and fertilizers. It provides essential carbohydrates and some protein.

Cultured wheat is used as a natural preservative, enhancing the shelf life of the product without synthetic additives. It is produced through fermentation, which can improve gut health. This ingredient is a natural alternative to chemical preservatives.

Sea salt is a minimally processed source of sodium and trace minerals. It enhances flavor and provides essential electrolytes. Unlike refined salt, it retains natural minerals.

Millet is a gluten-free grain that provides essential nutrients like magnesium and phosphorus. It is high in fiber, supporting digestive health. Its inclusion adds variety and nutritional value.

Amaranth is a gluten-free grain high in protein and essential amino acids. It is rich in iron, magnesium, and fiber, supporting overall health. Its inclusion adds nutritional diversity.

Sunflower seeds are a good source of healthy fats, protein, and vitamin E. They support heart health and provide antioxidants. Their inclusion adds nutritional value and 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 nutritional value. Its presence is necessary for the baking process.

Yeast is used as a leavening agent to help the dough rise. It contributes to the texture and flavor of the bread. It is a standard ingredient in bread-making.

Plant-based enzymes are used to improve dough handling and texture. They are derived from natural sources and aid in the baking process. Their use is common in bread production.