Your Fresh Market Multigrain 9 Seeds & Grains Sliced Bread

The multigrain blend includes whole grains and seeds like wheat flakes, rye meal, and flax seeds, which are rich in fiber and nutrients. These ingredients support digestive health and provide essential fatty acids. The variety of grains and seeds offers a diverse nutrient profile.

Sunflower seeds are a good source of healthy fats, protein, and vitamin E. They provide antioxidants that help reduce inflammation. Their inclusion adds nutritional value and texture to the bread.

Rolled oats are a whole grain rich in fiber and nutrients, supporting heart health and digestion. They provide a chewy texture and nutty flavor. Oats are known for their cholesterol-lowering properties.

Flax seeds are high in omega-3 fatty acids and fiber, promoting heart health and digestion. They are a plant-based source of essential fatty acids. Their inclusion boosts the nutritional profile of the bread.

Sea salt is a natural source of sodium and trace minerals, enhancing flavor without excessive processing. It is less refined than table salt, retaining more minerals. Its use in moderation is beneficial for flavor and mineral intake.

Sesame seeds are a good source of healthy fats, protein, and minerals like calcium. They add flavor and nutritional value to the bread. Their inclusion supports bone health and provides antioxidants.

Beneficial ingredient — whole-food or functional value in this product class.

Rye flakes are a whole grain rich in fiber and nutrients, supporting heart health and digestion. They add texture and a slightly nutty flavor to the bread. Rye is known for its ability to improve satiety and regulate blood sugar.

Vitamin C — beneficial even when serving as a preservative.

Water is a basic ingredient used to hydrate and bind the dough. It is essential for the baking process but does not contribute nutritional value. It is a neutral ingredient with no health risks or benefits.

Sugars, including sugar and blackstrap molasses, are used for sweetness and to aid fermentation. While they add flavor, excessive consumption can lead to health issues. In moderation, they are not harmful in this context.

Wheat gluten is added to improve the texture and elasticity of the bread. It is a protein that helps the dough rise and maintain structure. While beneficial for baking, it may pose issues for those with gluten intolerance.

Yeast is a leavening agent that helps the bread rise by producing carbon dioxide. It is a natural ingredient essential for fermentation. Yeast contributes to the bread's texture and flavor.

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

Enzymes are used to improve dough handling and bread quality. They are natural proteins that aid in the breakdown of starches and proteins. Their use enhances the texture and shelf life of the bread.

Malted barley flour is used to enhance flavor and improve dough fermentation. It is made from sprouted barley grains that are dried and ground. Its use adds a subtle sweetness and aids in browning.

Salt is used to enhance flavor and control yeast activity in bread. It is a common ingredient in baking but does not provide significant nutritional benefits. Its use is essential for flavor balance.

Refined grain flour stripped of bran and germ.