Pagen Lingon Grova Special

Whole grain rye flour is high in dietary fiber and essential nutrients. It supports heart health and aids in digestion. It is less processed than refined flours, retaining more natural nutrients.

Sourdough is a fermented dough that can improve the digestibility of bread. The fermentation process can enhance nutrient absorption and reduce phytic acid. It also provides a unique tangy flavor.

Sunflower seeds are a good source of healthy fats, protein, and vitamins. They add nutritional value and a crunchy texture to the bread. They are rich in vitamin E and antioxidants.

Lingonberries are rich in antioxidants and vitamins, adding nutritional value to the bread. They provide a tart flavor and natural sweetness. They are known for their potential anti-inflammatory properties.

Red currants are high in vitamin C and antioxidants, contributing to the nutritional profile of the bread. They add a tart flavor and natural sweetness. They may support immune health due to their vitamin content.

Oat fiber is a source of dietary fiber, supporting digestive health. It adds bulk to the bread without adding calories. It can help regulate blood sugar levels and improve satiety.

Wheat bran is high in dietary fiber and essential nutrients. It supports digestive health and can help lower cholesterol levels. It is a byproduct of milling and retains many nutrients.

Water is a neutral ingredient used as a solvent and to provide moisture. It does not contribute any nutritional value or health risks. It is essential for the dough formation in bread.

Standard formulation ingredient — neither beneficial nor harmful at typical use.

Wheat gluten is added to improve the elasticity and texture of bread. It is a concentrated source of gluten, which can be problematic for those with celiac disease. It enhances the bread's structure and chewiness.

Scalded wheat flour is treated with hot water to improve its baking properties. This process can enhance the flavor and texture of the bread. It does not significantly alter the nutritional profile.

Malt is used to enhance the flavor and color of bread. It is derived from grains and adds a slight sweetness. It does not significantly impact the nutritional profile of the bread.

Yeast is used as a leavening agent to help the bread rise. It is a natural ingredient that contributes to the texture and flavor of the bread. It does not provide significant nutritional benefits.

Salt is used to enhance flavor and control yeast activity in bread. It is a common ingredient in baking but should be consumed in moderation. Excessive salt intake can lead to health issues.

Refined grain flour stripped of bran and germ.

Sugar is added for sweetness but provides no essential nutrients. Excessive consumption can lead to health issues such as obesity and diabetes. It is a refined carbohydrate with a high glycemic index.

Rapeseed oil, also known as canola oil, is a seed oil high in omega-6 fatty acids. It is highly processed and may contribute to inflammation when consumed in excess. It is not recommended due to its potential health risks.