LUCKY 7 MULTIGRAIN SOURDOUGH BOULE

Water is a fundamental ingredient used to hydrate and activate other components in the dough. It is essential for the fermentation process in sourdough. No significant health impacts are associated with water in this context.

Wheat flour is a staple ingredient in bread, providing structure and texture. It is a source of carbohydrates and some protein. However, it may cause issues for those with gluten intolerance.

Malted barley flour is used to enhance flavor and improve the texture of baked goods. It contains enzymes that help break down starches into sugars, aiding fermentation. This ingredient can improve the nutritional profile by adding some vitamins and minerals.

Whole wheat flour is a less processed form of wheat flour, retaining more nutrients and fiber. It contributes to a healthier digestive system and provides a more complex flavor. This ingredient is beneficial for maintaining stable blood sugar levels.

Sourdough culture is a natural leavening agent that enhances the flavor and nutritional profile of bread. It contains beneficial bacteria and yeast that aid in digestion. The fermentation process can increase the bioavailability of nutrients.

Walnuts are a nutrient-dense ingredient rich in healthy fats, antioxidants, and omega-3 fatty acids. They support heart health and have anti-inflammatory properties. Including walnuts in bread adds texture and nutritional value.

Honey is a natural sweetener that provides a unique flavor and some antioxidants. It is less processed than refined sugars and can have antimicrobial properties. Honey can contribute to the overall flavor profile of the bread.

Rolled oats are a whole grain ingredient that adds fiber and nutrients to the bread. They support heart health and provide a chewy texture. Oats are known for their ability to lower cholesterol levels.

Flax seeds are a rich source of omega-3 fatty acids, fiber, and lignans. They support heart health and have anti-inflammatory properties. Including flax seeds in bread enhances its nutritional profile significantly.

Sunflower seeds are packed with healthy fats, protein, and essential vitamins and minerals. They contribute to heart health and provide a crunchy texture. These seeds are a good source of vitamin E and selenium.

Millet seeds are a gluten-free grain that adds fiber and essential nutrients to the bread. They are easy to digest and provide a nutty flavor. Millet is a good source of magnesium and phosphorus.

Poppy seeds add a unique flavor and texture to the bread, along with some nutritional benefits. They contain healthy fats and minerals like calcium and magnesium. Poppy seeds can enhance the overall taste and nutritional value of the bread.

Pumpkin seeds are a nutrient-rich ingredient high in healthy fats, protein, and minerals. They support heart health and provide a crunchy texture. These seeds are an excellent source of magnesium and zinc.

Unrefined sea salt — a minimally processed, natural source of sodium and essential trace minerals, and a legitimate whole-food seasoning. Treated as a positive ingredient.

Enzymes are used to improve the texture and shelf life of bread. They are naturally occurring proteins that aid in the breakdown of starches and proteins. Enzymes are generally considered safe and beneficial for bread quality.