Mehrkorn brood

Wheat flour is a common base ingredient in bread, providing structure and texture. It is refined, which removes some nutrients and fiber. It is not whole grain, which limits its nutritional benefits compared to whole wheat flour.

Water is essential for hydration and acts as a solvent in baking. It helps in forming the dough and activating yeast. It does not contribute any calories or nutrients.

Rye flour is a whole grain flour that provides more fiber and nutrients than refined wheat flour. It contributes to a denser texture and a distinct flavor in bread. It is beneficial for digestive health due to its high fiber content.

Flaxseed is a rich source of omega-3 fatty acids, fiber, and lignans. It supports heart health and has anti-inflammatory properties. It is often used to enhance the nutritional profile of baked goods.

Pumpkin seeds are nutrient-dense, providing healthy fats, protein, and minerals like magnesium and zinc. They contribute to heart health and immune function. They add a crunchy texture and nutty flavor to bread.

Oat flakes are a whole grain ingredient that provides soluble fiber, which can help lower cholesterol levels. They add texture and nutritional value to bread. They are beneficial for heart health and digestion.

Baker's yeast is used as a leavening agent to help bread rise. It is a natural ingredient that contributes to the fermentation process. It does not provide significant nutritional benefits.

Iodized salt provides essential iodine, which supports thyroid function. It enhances flavor and acts as a preservative in bread. Excessive consumption can lead to health issues like hypertension.

Coarsely ground rye adds texture and fiber to bread, enhancing its nutritional profile. It is less processed than refined flours, retaining more nutrients. It supports digestive health due to its fiber content.

Wheat germ is the nutrient-rich core of the wheat kernel, providing vitamins, minerals, and healthy fats. It enhances the nutritional value of bread. It is a good source of vitamin E and folic acid.

Wheat gluten is added to improve the elasticity and texture of bread. It is a protein that helps dough rise and maintain its shape. It does not provide significant nutritional benefits beyond protein content.

Sodium acetate is used as a pH regulator and preservative in bread. It helps maintain freshness and extend shelf life. It is generally recognized as safe when used in food products.

Barley malt flour is used to enhance flavor and color in bread. It is a natural sweetener that contributes to the browning of the crust. It does not provide significant nutritional benefits.

Salt is used to enhance flavor and act as a preservative in bread. It is essential for taste but should be consumed in moderation. Excessive intake can lead to health issues like hypertension.

Ascorbic acid is used as a dough conditioner to improve bread texture. It is a form of vitamin C and acts as an antioxidant. It is generally recognized as safe when used in food products.