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Flaxseed is a nutrient-dense seed rich in omega-3 fatty acids, fiber, and lignans. It supports heart health and has anti-inflammatory properties. The seeds also aid in digestion due to their high fiber content.

Sunflower seeds are a good source of healthy fats, protein, and vitamins like vitamin E. They support heart health and provide antioxidant benefits. The seeds also contribute to satiety and energy.

Millet is a whole grain that is gluten-free and rich in fiber, vitamins, and minerals. It supports digestive health and provides sustained energy. It is a good alternative for those with gluten intolerance.

Sesame seeds are rich in healthy fats, protein, and minerals like calcium and magnesium. They support bone health and provide antioxidant benefits. The seeds also add flavor and texture to foods.

Yellow flaxseed is similar to regular flaxseed, providing omega-3 fatty acids, fiber, and lignans. It supports cardiovascular health and has anti-inflammatory effects. It also aids in digestion due to its fiber content.

Whole spelt flour is a whole grain flour that is rich in fiber, vitamins, and minerals. It supports digestive health and provides sustained energy. It is a nutritious alternative to refined flours.

Apple fiber is a natural source of dietary fiber, aiding in digestion and promoting gut health. It adds bulk to the diet and supports regular bowel movements. It also provides some antioxidants.

Wheat bran is high in dietary fiber, supporting digestive health and regularity. It is also a source of essential nutrients like magnesium and iron. It helps in maintaining a healthy weight by promoting satiety.

Dehydrated whole spelt sourdough adds flavor and improves the texture of bread. It is made from whole grains, providing fiber and nutrients. The fermentation process enhances digestibility and nutrient absorption.

Wheat sourdough is used to improve the flavor and texture of bread. The fermentation process enhances nutrient absorption and digestibility. It provides some fiber and nutrients from whole grains.

Whole-food seasonings, antioxidant-bearing.

Water is a neutral ingredient used as a base in many food products. It does not contribute any calories or nutrients. It is essential for hydration but does not provide additional health benefits in this context.

Wheat protein is used to enhance the protein content of the product. It is a plant-based protein source but lacks some essential amino acids found in animal proteins. Suitable for increasing protein intake in plant-based diets.

Soy flour is a high-protein flour that adds nutritional value to baked goods. It is a good source of plant-based protein and contains essential amino acids. However, it may cause allergic reactions in some individuals.

Yeast is used as a leavening agent in bread, helping it rise and develop texture. It contributes to the fermentation process, enhancing flavor. It does not provide significant nutritional benefits.

Wheat gluten is used to improve the texture and elasticity of bread. It is a concentrated source of protein but may cause issues for those with gluten intolerance. It enhances the structural integrity of baked goods.

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

Wine vinegar is used for flavoring and as a preservative. It adds acidity and complexity to foods. It does not provide significant nutritional benefits.

Barley extract is used for flavoring and may add some nutrients. It is derived from barley grains and can enhance the taste of baked goods. It does not provide significant nutritional benefits in small amounts.

Refined grain flour stripped of bran and germ.

Sorbic acid is a preservative used to extend shelf life by inhibiting mold and yeast growth. It is generally recognized as safe but may cause allergic reactions in sensitive individuals. It is a synthetic additive and not naturally occurring in foods.