Whole Wheat Thin Sandwich Buns

by Ozery Bakery

A genuinely whole grain bread with minimal processing and no harmful additives. The sourdough fermentation improves digestibility and nutrient availability, though the added sugar content is slightly concerning for daily consumption.

• Whole Grain Wheat Flour Including Germ – beneficial · Complete whole grain with all parts intact including the nutrient-rich germ, providing fiber, B vitamins, and minerals for sustained energy and digestive health.
• Filtered Water – safe · Clean water for dough formation, free from contaminants.
• Sour Dough – beneficial · Fermented starter that breaks down anti-nutrients, improves digestibility, and may lower glycemic response compared to regular bread.
• Organic Cane Sugar – controversial · Added sugar that feeds yeast but also adds unnecessary calories and can contribute to blood sugar spikes when consumed regularly.
• Yeast – safe · Natural leavening agent that creates the bread's texture and may provide some B vitamins.
• Durum Semolina – safe · High-protein wheat variety that adds structure and a slightly nutty flavor, though it's enriched with synthetic vitamins.
• Sea Salt – safe · Natural salt with trace minerals, used for flavor and dough strengthening.
• Sunflower Oil – safe · A healthier oil choice compared to seed oils like canola or soybean, though still high in omega-6 fatty acids.
• Cultured Wheat Starch – safe · Natural preservative derived from fermented wheat that extends shelf life without synthetic chemicals.
• Citric Acid – safe · Natural acid that helps preserve freshness and may improve dough handling properties.
• Amylase (Enzyme) – safe · Natural enzyme that breaks down starches to improve texture and potentially extend shelf life.

100% whole grain wheat flour with germ intact

Sourdough fermentation improves digestibility

No artificial preservatives or colors

No seed oils or trans fats

Natural fermentation preservatives

Contains added sugar

Enriched flour in sourdough starter

Not organic (potential pesticide residues)

Multiple enzyme additions