Wholemeal organic bread (3 seed ) and 100% Wholegrain. Enjoy the pure, natural goodness of wholegrain without the nutritious bran or germ removed. You may be pleasantly surprised to find that these nutritious wholegrain breads can be soft and tasty too!
Benefits of Whole Grain / Wholemeal
Recommended by the Singapore Health Promotion Board, wholegrain foods contain all three layers of the natural grain – the outer bran layer, the inner germ and the endosperm. Such grains are full of vitamins, antioxidants and fibre. They also have been shown to reduce the risk of developing chronic diseases such as heart diseases, diabetes and certain cancers.
In contrast, white flour is from grains which had their bran and germ removed. As a result, much of the vitamin B1, B2, B3, E, folic acid, calcium, phosphorus, zinc, copper, iron, and fibre is lost. Eating white flour regularly increases the risk of diabetes and other chronic diseases. White breads, pastas, noodles and cakes are usually all made of white flour. With the fibre gone, white flour also causes blood sugar levels to rise rapidly. Thus, regular intake of white flour easily leads to problems with diabetes and other diseases.
But where can we find our daily sources of whole grain? They can come from a variety of sources, such as whole-grain breakfast cereals, oatmeal, chapati, whole-grain biscuits, brown rice and whole-grain breads.
Certified Organic Stoneground Wholemeal Flour
Certified Organic Molasses
Certified Organic Pumpkin Seed
Certified Organic Sunflower Seed
Certified Organic Sesame Seed
Certified Organic Coconut Oil
Himalayan Rock Salt
Keeping it fresh:
Best consumed within 2 days. Or refrigerate immediately up to 5 days. Or freeze immediately up to 2 months. Lightly toast or steam to serve. Please take note of the expiry date as there are no preservatives added.
✔ 100% Wholegrain
The bread is always freshly baked, contains no additives nor preservatives.
The bread can only last 2 days out or 5 days refrigerated or 2 months frozen.
To prevent molding, keep the bread in a cool, dry place that’s out of direct light.
Avoid moisture, warmth, and light because it promotes mold growth.