The Rustik Oven SOURDOUGH BREAD

High-quality monounsaturated fat with anti-inflammatory properties. Contains antioxidants that support heart health. Cold-pressed extraction preserves beneficial compounds.

Wheat sourdough is a fermented product that can improve digestibility and nutrient absorption. The fermentation process can enhance the bioavailability of minerals. It may also contribute to a lower glycemic index compared to non-fermented bread.

Sea salt is a minimally processed source of sodium and trace minerals. It is often preferred over refined salt for its mineral content. It enhances flavor without significant health risks when used in moderation.

Organic grain vinegar is a natural preservative and flavor enhancer. It is produced through fermentation, which can offer probiotic benefits. Its organic certification indicates a lack of synthetic pesticides or fertilizers.

Sesame seeds are a nutrient-dense whole food rich in healthy fats, protein, and minerals. They provide beneficial lignans and antioxidants. Their inclusion adds nutritional value and texture to the bread.

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

Wheat gluten is a protein that provides elasticity and structure to bread. It is essential for the texture of many baked goods. While it is not harmful to most people, it can cause issues for those with gluten sensitivities or celiac disease.

Yeast is a microorganism used in baking to leaven bread. It ferments sugars, producing carbon dioxide that helps dough rise. It does not provide significant nutritional benefits or risks.

Refined grain flour stripped of bran and germ.

Preservatives like calcium propionate and sorbic acid are used to extend shelf life by inhibiting mold growth. While generally recognized as safe, they can cause sensitivities in some individuals. Their presence indicates a higher level of processing.