Folic acid

High doses may mask vitamin B12 deficiency, potential neurotoxicity in B12-deficient individuals, unknown long-term effects at excessive intake

Vegetable Oil (Corn Oil, Soybean Oil, Canola Oil)

High omega-6 fatty acid content, oxidative instability, mild endocrine signaling concerns, ingestion toxicity at excessive intake, processing using hexane extraction

Poppy Seeds

Potential contamination with opiate alkaloids, allergic reactions in sensitive individuals

Wheat Flour

Source of carbohydrates and protein, staple ingredient in many baked goods

Malted Barley Flour

Provides enzymatic activity aiding fermentation, contributes flavor and browning in baked goods

Niacin

Supports metabolic energy production, cardiovascular health at appropriate doses

Reduced Iron

Essential for oxygen transport, supports energy metabolism and cognitive function

Thiamin Mononitrate

Prevents thiamin deficiency, supports energy metabolism, essential nutrient

Riboflavin

Essential vitamin for energy metabolism and cellular function, provides yellow color

Water

Safe carrier, non-toxic, non-irritating, environmentally benign

Whole Wheat Flour

Provides dietary fiber, B vitamins, minerals, and protein; contributes to satiety and digestive health

Sunflower Seeds

Source of vitamin E, healthy fats, protein, and minerals

Rolled Oats

Whole grain source, dietary fiber, supports digestive health, may improve lipid profile

cracked rye

Sesame Seeds

Source of healthy fats, protein, fiber, and micronutrients such as calcium and magnesium

Yeast

Contribution to fermentation processes, source of B vitamins, supports leavening in baking

Salt

Essential electrolyte, supports nerve transmission, aids fluid balance

Wheat Gluten

Enhances dough elasticity and texture in baking, provides protein

Cultured Wheat Flour

Improved dough fermentation and flavor development, potential increased digestibility

Vinegar

Flavoring agent, antimicrobial preservative properties

Dried Dill

Provides flavor, contains minor amounts of bioactive compounds

Dehydrated Toasted Onions

Flavor enhancement, source of some dietary fiber and micronutrients found in onions