Miche multi grain

Sesame seeds are a nutrient-dense whole food, rich in healthy fats, protein, and minerals. They provide a good source of calcium, magnesium, and iron. Their inclusion adds nutritional value and a nutty flavor to the bread.

Flaked oats are a whole grain that provides dietary fiber, which aids in digestion and heart health. They are minimally processed, retaining most of their nutrients. Oats are known for their beta-glucan content, which can help lower cholesterol levels.

Millet is a gluten-free whole grain that is rich in fiber, vitamins, and minerals. It is a good source of magnesium and phosphorus, supporting bone health. Its inclusion in bread adds nutritional diversity and a mild flavor.

Flax seeds are high in omega-3 fatty acids, fiber, and lignans, which have antioxidant properties. They support heart health and may help reduce inflammation. Ground flax seeds are more bioavailable, enhancing nutrient absorption.

Sunflower seeds are a good source of healthy fats, protein, and vitamin E. They provide antioxidant benefits and support skin health. Their inclusion adds texture and nutritional value to the bread.

Whole grain rye flour is a nutritious alternative to refined flours, offering more fiber and nutrients. It supports digestive health and provides a distinct flavor to bread. Rye flour is known for its lower glycemic index compared to wheat flour.

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

Stone ground whole grain whole wheat flour retains more nutrients and fiber compared to refined flours. It supports digestive health and provides a rich source of vitamins and minerals. The stone grinding process preserves the integrity of the grain.

Sour starter is a natural leavening agent that enhances flavor and texture in bread. It contains beneficial bacteria and yeast that can improve gut health. The fermentation process also increases the bioavailability of nutrients.

Unbleached wheat flour is a common base for bread products, providing structure and texture. It is less processed than bleached flour, retaining more nutrients. However, it is still a refined grain and lacks the fiber and nutrients found in whole grains.

Water is a fundamental ingredient in bread, necessary for hydration and dough formation. It acts as a solvent for other ingredients and helps in gluten development. It has no nutritional value but is essential for the baking process.

Salt is used to enhance flavor and control yeast activity in bread. It is a necessary component for proper dough development. While essential in small amounts, excessive consumption can lead to health issues.

Cultured wheat starch is used as a natural preservative to extend shelf life. It is derived from wheat and undergoes fermentation to produce beneficial acids. It is considered a cleaner alternative to synthetic preservatives.

Ground wheat is a basic component of flour, providing structure and texture to bread. It is a source of carbohydrates and some protein. While it is a staple ingredient, it lacks the fiber and nutrients of whole grains.

Yeast is a leavening agent that helps bread rise by producing carbon dioxide. It is essential for creating the light and airy texture of bread. Yeast also contributes to the development of flavor during fermentation.

Malted barley flour is used to enhance flavor and improve the texture of bread. It contains enzymes that help break down starches into sugars, aiding fermentation. It is a natural ingredient that contributes to the browning of the crust.

Amylase is an enzyme that helps break down starches into sugars, improving fermentation and texture. It is naturally present in grains and is often added to enhance dough performance. It is considered safe and beneficial for bread making.