WHOLE WHEAT & HONEY

Whole wheat flour is a good source of dietary fiber and essential nutrients. It is less processed than refined flour, retaining more of the wheat kernel's natural nutrients. This contributes to better digestive health and sustained energy levels.

Honey is a natural sweetener with antioxidant properties. It contains trace amounts of vitamins and minerals and has a lower glycemic index than refined sugar. It adds flavor and moisture to the bread.

Wheat berries are whole, unprocessed wheat kernels that are rich in fiber and nutrients. They provide a chewy texture and enhance the nutritional profile of the bread. They are minimally processed, retaining their natural nutrients.

Wheat bran is the outer layer of the wheat kernel, rich in fiber and nutrients. It supports digestive health and adds texture to the bread. It is minimally processed, retaining its natural nutritional benefits.

Water is a neutral ingredient used as a solvent and to provide moisture. It is essential for the dough formation and texture of the bread. It does not contribute any calories or nutrients.

Molasses is a byproduct of sugar refining, providing a rich flavor and color. It contains some vitamins and minerals, such as iron and calcium. It is used in small amounts to enhance the flavor of the bread.

Yeast is a microorganism used in baking to leaven bread, creating a light and airy texture. It is a natural ingredient that contributes to the fermentation process. It does not provide significant nutritional benefits.

Evaporated salt is a refined form of salt used for seasoning and preservation. It provides sodium, which is essential for various bodily functions. It is used in moderation to enhance flavor.

Processed additive flagged under Scout's ingredient doctrine.

Vegetable shortening is a processed fat used to improve texture and shelf life. It often contains trans fats, which are linked to negative health effects. It is less healthy compared to natural fats like butter or olive oil.