Izzio Artisan Bakery Honey & Oats Sourdough

Sourdough culture is a natural leavening agent that improves bread digestibility. It contains beneficial bacteria and yeast that can enhance gut health. The fermentation process can reduce gluten content and increase nutrient availability.

Honey is a natural sweetener with antioxidant properties. It provides a unique flavor and can have antimicrobial effects. Unlike refined sugars, it contains trace nutrients and enzymes.

Sea salt is a natural source of sodium and trace minerals. It is less processed than table salt and can enhance flavor. Its mineral content can vary depending on the source.

Flax seeds are rich in omega-3 fatty acids and fiber, promoting heart health and digestion. They contain lignans, which have antioxidant properties. Grinding them improves nutrient absorption.

Sunflower seeds are a good source of healthy fats, protein, and vitamin E. They provide antioxidants and support cardiovascular health. They are nutrient-dense and can be a healthy snack.

Millet seeds are gluten-free and rich in fiber, vitamins, and minerals. They support digestive health and provide a good source of plant-based protein. They are a nutritious alternative to refined grains.

Poppy seeds are a source of healthy fats, fiber, and minerals like calcium and magnesium. They add a nutty flavor and texture to foods. They are nutrient-dense and can support bone health.

Pumpkin seeds are high in magnesium, zinc, and healthy fats, supporting heart and prostate health. They are a good source of antioxidants and plant-based protein. They are nutrient-dense and versatile.

Rolled oats are a whole grain rich in fiber, supporting heart health and digestion. They contain beta-glucans, which can lower cholesterol levels. They are a nutritious and versatile ingredient.

Malted barley flour is used to enhance flavor and improve dough fermentation. It contains enzymes that help break down starches into sugars. It is generally considered safe and beneficial in small amounts.

Water is a basic ingredient necessary for dough formation and hydration. It does not contribute any calories or nutrients. Its quality can affect the final product's texture and taste.

Potato flour is used to enhance moisture retention and improve texture. It is gluten-free and can add a slight sweetness to the bread. It is a source of carbohydrates but lacks significant nutrients.

Roasted malt is used to add flavor and color to bread. It is made from germinated cereal grains that are dried and roasted. It contributes to the bread's aroma and taste.

Molasses is a byproduct of sugar refining, providing a rich flavor and color. It contains some vitamins and minerals, unlike refined sugar. It is used in small amounts to enhance taste.

Enzymes are used to improve dough handling and bread texture. They are naturally occurring proteins that catalyze biochemical reactions. They are generally recognized as safe in food processing.

Refined grain flour stripped of bran and germ.

Sugar is a refined sweetener that can contribute to weight gain and metabolic issues. It provides empty calories without nutritional benefits. Excessive intake is linked to various health problems.