Kornbrød 680g Bakerens Utvalgte

Flax seeds are rich in omega-3 fatty acids and fiber, promoting heart health and digestion. They contain lignans, which have antioxidant properties. Flax seeds can help reduce inflammation and improve cholesterol levels.

Malted wheat flakes add flavor and texture to the bread. They are partially germinated grains that can enhance the nutritional profile. The malting process may increase the availability of certain nutrients.

Whole grain rye is a nutritious grain that provides fiber and essential nutrients. It is less refined than wheat flour, offering more health benefits. Rye can support digestive health and provide a feeling of fullness.

Whole grain wheat retains the bran and germ, providing more fiber and nutrients than refined flour. It supports heart health and aids in digestion. Whole grains are associated with a reduced risk of chronic diseases.

Dried sourdough adds flavor and can improve the texture of bread. It may enhance nutrient absorption and digestibility. Sourdough fermentation can reduce phytic acid, increasing mineral availability.

Buckwheat is a gluten-free grain rich in fiber and essential nutrients. It provides a unique flavor and is a good source of protein. Buckwheat may support heart health and improve blood sugar control.

Oat flakes are a whole grain rich in beta-glucans, which can lower cholesterol levels. They provide fiber and essential nutrients, supporting heart health. Oats are known for their ability to improve digestion and satiety.

Sunflower seeds are a good source of healthy fats, protein, and vitamins. They provide antioxidants and can support heart health. Sunflower seeds may help reduce inflammation and improve cholesterol levels.

Millet seeds are a gluten-free grain rich in fiber and essential nutrients. They provide a unique flavor and are a good source of protein. Millet may support heart health and improve digestion.

Whole grain spelt is an ancient grain that provides fiber and essential nutrients. It is less processed than refined grains, offering more health benefits. Spelt can support digestive health and provide a feeling of fullness.

Sesame seeds are rich in healthy fats, protein, and minerals. They provide antioxidants and can support heart health. Sesame seeds may help reduce inflammation and improve cholesterol levels.

Water is a fundamental ingredient in bread, hydrating the flour and activating yeast. It is essential for the dough formation process. There are no health concerns associated with water in this context.

Salt is used to enhance flavor and preserve food. It is essential for various bodily functions but should be consumed in moderation. Excessive salt intake can lead to health issues such as hypertension.

Yeast is used in bread making to leaven the dough and develop flavor. It is a natural ingredient with no significant health concerns. Yeast fermentation can improve the texture and taste of bread.

Malt extract of barley adds flavor and color to the bread. It is a natural sweetener that can enhance the taste. Malt extract is used in small quantities and does not pose significant health risks.

E300, also known as ascorbic acid, is used as a flour treatment agent to improve dough strength. It is a form of vitamin C and is generally recognized as safe. Ascorbic acid does not pose significant health risks when used in food processing.

Enzymes are used in bread making to improve dough handling and texture. They are natural proteins that catalyze biochemical reactions. Enzymes are generally recognized as safe and do not pose significant health risks.

Refined grain flour stripped of bran and germ.

Syrup is a concentrated source of sugar, which can contribute to increased calorie intake and blood sugar spikes. Excessive consumption of added sugars is linked to various health issues. It is important to consume in moderation.