35hr Sourdough Loaf Garlic & Olive Oil

Wheat flour is a staple ingredient in bread, providing structure and texture. It is a refined carbohydrate, which can lead to rapid spikes in blood sugar levels. The lack of whole grain components means it lacks fiber and some nutrients found in wholemeal flour.

Water is a fundamental ingredient in bread, necessary for dough formation and yeast activation. It is a neutral ingredient with no direct nutritional impact. Its role is primarily functional in the baking process.

Sourdough culture is a natural leavening agent that enhances flavor and digestibility. It contains beneficial bacteria and yeast that can improve gut health. The fermentation process can also reduce phytic acid, improving mineral absorption.

Roasted garlic adds flavor and potential health benefits due to its antioxidant properties. It contains allicin, which may support heart health and immune function. Roasting enhances its flavor while maintaining its beneficial compounds.

Canola oil is a seed oil high in omega-6 fatty acids, which can promote inflammation when consumed in excess. It is often highly processed and refined, which can reduce its nutritional quality. The extraction process may involve chemical solvents, impacting its purity.

Wholemeal wheat flour is a whole grain ingredient that retains the bran and germ, providing fiber and nutrients. It supports digestive health and offers a more balanced nutrient profile compared to refined flour. Its inclusion in bread can improve satiety and nutrient intake.

Olive oil is a high-quality monounsaturated fat with anti-inflammatory properties. It contains antioxidants that support heart health and may reduce oxidative stress. Cold-pressed extraction preserves beneficial compounds, enhancing its nutritional profile.