Sourdough Whole Wheat

Wheat flour is a staple ingredient in bread, providing structure and texture. It is a refined flour, which means it lacks some nutrients found in whole grains. While it is a common ingredient, it does not offer significant health benefits compared to whole grain alternatives.

Water is a fundamental ingredient in bread making, used to hydrate the flour and activate yeast. It is essential for the dough formation process. Water itself does not provide nutritional benefits or risks.

Organic whole wheat flour is a healthier alternative to refined flour, retaining the bran and germ. It provides more fiber, vitamins, and minerals. The organic certification indicates fewer pesticides and synthetic fertilizers used in its production.

Sea salt is a minimally processed salt that contains trace minerals. It is used to enhance flavor and improve dough texture. Unlike refined table salt, sea salt retains natural minerals.

Organic whole rye flour is a nutritious grain flour that adds flavor and texture to bread. It is high in fiber and nutrients, supporting heart health. The organic label ensures reduced exposure to pesticides.

Enzymes are used in bread making to improve dough handling and extend shelf life. They are naturally occurring proteins that catalyze biochemical reactions. Their use in bread is generally considered safe and beneficial for texture.

Potassium bromate is a flour improver that strengthens dough and enhances rise. It is classified as a potential carcinogen and banned in many countries. Its use in food products is controversial due to health concerns.