Sourdough And ancient Grains Sliced Loaf
Analysis updated July 2026 · How Scout scores
At a glance
Summary
This bread is made with enriched wheat flour and contains a moderate level of processing, which limits its score. While it does not include harmful additives like high-fructose corn syrup or artificial dyes, the use of enriched flour and the presence of added vitamins suggest a processed product. The ingredient list is relatively short and free from seed oils, which is a positive aspect.
Key ingredients 9
NiacinGood
Beneficial ingredient — whole-food or functional value in this product class.
Benefits
Supports energy metabolism and overall health as part of the B vitamin group.
RiboflavinGood
Essential B vitamin — beneficial micronutrient.
Benefits
Supports energy production and cellular function as part of the B vitamin group.
WaterNeutral
Water is a basic ingredient used to hydrate and bind the dough. It is essential for the fermentation process in sourdough bread. Water itself does not provide any nutritional value but is crucial for the texture and structure of the bread.
See more about Water →Fermented wheat flourNeutral
Fermented wheat flour is used in sourdough bread to enhance flavor and improve digestibility. The fermentation process can reduce gluten content and increase the availability of nutrients. However, it does not significantly alter the nutritional profile of the flour itself.
Benefits
May improve digestibility and nutrient absorption due to fermentation.
Malted barley flourNeutral
Malted barley flour is used to enhance flavor and aid in the fermentation process. It contains enzymes that help break down starches into sugars, which can improve the texture and rise of the bread. It is used in small amounts and does not significantly impact the nutritional profile.
Benefits
Enhances flavor and aids in fermentation, contributing to the bread's texture.
Reduced ironNeutral
Reduced iron is added to enriched flour to prevent iron deficiency anemia. It is a form of iron that is easily absorbed by the body. While beneficial for preventing deficiency, excessive intake can lead to health issues.
Risks
Excessive iron intake can lead to toxicity and health issues such as organ damage.
Benefits
Helps prevent iron deficiency anemia by providing a bioavailable form of iron.
Thiamin mononitrateNeutral
Thiamin mononitrate is a form of vitamin B1 added to enriched flour to replace nutrients lost during processing. It is essential for energy metabolism and nerve function. While beneficial, it is typically consumed in adequate amounts through a balanced diet.
Benefits
Supports energy metabolism and nerve function as part of the B vitamin group.
Folic acidNeutral
Folic acid is a synthetic form of vitamin B9 added to enriched flour to prevent neural tube defects. It is essential for DNA synthesis and cell division. While beneficial, excessive intake can mask vitamin B12 deficiency.
Risks
Excessive intake can mask vitamin B12 deficiency, leading to potential health issues.
Benefits
Prevents neural tube defects and supports DNA synthesis and cell division.
Enriched wheat flourBad
Refined grain flour stripped of bran and germ.
Risks
May contribute to blood sugar spikes due to its refined nature and lack of fiber.
Benefits
Provides essential vitamins and minerals such as iron and B vitamins due to fortification.
Processing
Processed Foods
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