LARGE COUNTRY-STYLE ROUND LOAF
Summary
This bread is made with simple ingredients like untreated unbleached wheat flour, water, sea salt, and yeast, which contribute to its relatively clean label. The presence of a natural enzyme and minimal additives indicates moderate processing, but the absence of harmful ingredients such as seed oils or artificial additives supports a higher score within its category. However, as a processed food, its score is capped to reflect its processing level.
At a glance
Key ingredients 5
Untreated unbleached wheat flourNeutral
Untreated unbleached wheat flour is a staple ingredient in bread-making, providing structure and texture. It is less processed than bleached flour, retaining more natural nutrients. However, it still lacks the fiber and nutrients found in whole grain flour.
Risks
Potential risks include gluten sensitivity or celiac disease for some individuals.
Benefits
Provides carbohydrates necessary for energy, though it lacks the fiber and nutrients of whole grain alternatives.
WaterNeutral
Water is a fundamental ingredient in bread, hydrating the flour and activating yeast. It is essential for the dough formation process. Water itself does not provide nutritional benefits or risks.
See more about Water →Sea saltGood
Sea salt is a minimally processed source of sodium and trace minerals. It enhances flavor and contributes to the bread's texture. Unlike refined salt, it retains some beneficial minerals.
Risks
Excessive consumption of sodium can lead to high blood pressure and cardiovascular issues.
Benefits
Provides essential sodium and trace minerals that are beneficial in moderation.
YeastNeutral
Yeast is a microorganism used in bread-making to ferment sugars, producing carbon dioxide that leavens the dough. It is a natural ingredient that contributes to the bread's texture and flavor. Yeast itself does not pose significant health risks or benefits.
See more about Yeast →Natural enzyme (amylase)Neutral
Amylase is an enzyme that breaks down starches into sugars, aiding in the fermentation process. It is naturally occurring and used to improve dough handling and bread quality. Amylase is generally considered safe and beneficial for bread-making.
Benefits
Enhances the fermentation process and improves the texture and volume of bread.
Processing
Processed Foods
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