WHOLE GRAIN LOAF

Whole wheat flour is a whole grain flour that includes the bran, germ, and endosperm, providing fiber and essential nutrients. It is less processed than refined flour, retaining more vitamins and minerals. Its use in bread contributes to a healthier, more nutritious product.

Flax seeds are a rich source of omega-3 fatty acids, fiber, and lignans, which have various health benefits. They contribute to heart health and may reduce inflammation. Their inclusion in bread enhances its nutritional value significantly.

Cracked flax seed is a rich source of omega-3 fatty acids, fiber, and lignans, which have various health benefits. They contribute to heart health and may reduce inflammation. Their inclusion in bread enhances its nutritional value significantly.

Cracked wheat is a whole grain that retains its bran and germ, providing fiber and nutrients. It contributes to a lower glycemic index compared to refined grains. Its inclusion in bread enhances nutritional value and texture.

Sour culture is used in sourdough bread to ferment the dough, enhancing flavor and digestibility. It can improve the bioavailability of nutrients and reduce phytic acid content. The fermentation process may also support gut health.

Dark rye flour is a whole grain flour that is rich in fiber and nutrients. It has a distinctive flavor and contributes to a denser bread texture. Rye flour is known for its potential to improve digestive health.

Hulled millet is a whole grain that is gluten-free and rich in fiber, vitamins, and minerals. It contributes to the nutritional profile of bread by adding essential nutrients. Millet is also known for its antioxidant properties.

Traditional whole-food sweetener with trace enzymes and antioxidants.

Sunflower seeds are a good source of healthy fats, protein, and essential nutrients like vitamin E and magnesium. They contribute to heart health and provide a crunchy texture in bread. Their nutrient density makes them a beneficial addition.

Cracked barley is a whole grain that provides fiber, vitamins, and minerals. It contributes to the nutritional profile of bread by adding essential nutrients. Barley is known for its potential to improve heart health and digestion.

Cracked rye is a whole grain that is rich in fiber and nutrients. It contributes to a denser bread texture and offers potential digestive health benefits. Rye is known for its distinctive flavor and nutritional profile.

Cracked triticale is a hybrid grain that combines the qualities of wheat and rye, offering fiber and nutrients. It contributes to the nutritional profile of bread by adding essential nutrients. Triticale is known for its potential to improve heart health and digestion.

Cracked millet is a whole grain that is gluten-free and rich in fiber, vitamins, and minerals. It contributes to the nutritional profile of bread by adding essential nutrients. Millet is also known for its antioxidant properties.

Cracked oats are a whole grain that provides fiber, vitamins, and minerals. They contribute to the nutritional profile of bread by adding essential nutrients. Oats are known for their potential to improve heart health and digestion.

Water is a fundamental ingredient in bread making, providing moisture and aiding in the activation of yeast. It does not contribute any calories or nutrients. Its primary role is functional, supporting the dough's texture and consistency.

Organic malt powder is used to enhance flavor and color in baked goods. It is made from sprouted grains, which may offer some nutritional benefits. However, its contribution to overall nutrition is minimal.

Salt is used in bread to enhance flavor and control yeast activity. It is a necessary component in baking but does not provide nutritional benefits. Excessive consumption can lead to health issues like hypertension.

Yeast is a microorganism used in bread making to ferment sugars and produce carbon dioxide, which leavens the dough. It is essential for bread texture and flavor. Yeast itself does not provide significant nutritional benefits.

Cracked corn is a whole grain that provides carbohydrates and some fiber. It adds texture and flavor to bread but is less nutrient-dense compared to other whole grains. Its inclusion is primarily for texture and flavor.

Cracked brown rice is a whole grain that provides carbohydrates and some fiber. It is less processed than white rice, retaining more nutrients. Its inclusion in bread adds texture and a mild flavor.

Semolina is a coarsely ground flour made from durum wheat, providing carbohydrates and some protein. It is used for its texture and flavor in bread. While it offers some nutrients, it is less nutrient-dense than whole grains.

Cracked organic soybeans provide protein and essential nutrients. They are less processed than soy protein isolates, retaining more nutrients. Their inclusion in bread adds protein and a nutty flavor.

Processed additive flagged under Scout's ingredient doctrine.