Full Seed Ahead Sprouted whole grain bread
Summary
This bread is made from organic sprouted grains and seeds, which are nutrient-dense and minimally processed, enhancing the bioavailability of vitamins and minerals. The use of organic ingredients ensures the absence of synthetic pesticides and fertilizers, contributing to a clean label. However, as a processed food, it is subject to a score cap, despite its high-quality ingredients and lack of harmful additives.
At a glance
Key ingredients 11
Organic sprouted grainsVery Good
Organic sprouted grains are minimally processed and retain more nutrients compared to refined grains. Sprouting increases the bioavailability of vitamins and minerals. The organic certification ensures no synthetic pesticides or fertilizers were used.
Benefits
Rich in fiber and essential nutrients, supporting digestive health and providing sustained energy.
WaterNeutral
Water is a neutral ingredient used as a solvent and to provide moisture. It does not contribute any calories or nutrients. Its presence is essential for the dough formation and texture.
See more about Water →Organic sprouted flour blendGood
The organic sprouted flour blend includes khorasan, rye, and chickpea flours, which are nutrient-dense and provide a variety of flavors and textures. Sprouting enhances nutrient absorption and reduces antinutrients. Organic certification ensures no synthetic chemicals are used.
Benefits
Provides a diverse range of nutrients and supports digestive health due to high fiber content.
Organic seedsVery Good
Organic seeds such as flaxseeds, pumpkin seeds, sunflower seeds, and sesame seeds are rich in healthy fats, fiber, and essential nutrients. They provide a good source of omega-3 fatty acids and antioxidants. The organic label ensures they are free from synthetic pesticides.
Benefits
Support heart health and provide anti-inflammatory benefits due to their nutrient profile.
Organic vital wheat glutenNeutral
Organic vital wheat gluten is used to improve the texture and elasticity of bread. It is a concentrated protein derived from wheat. The organic certification ensures it is free from synthetic additives.
Risks
May cause allergic reactions in individuals with gluten sensitivity or celiac disease.
Benefits
Enhances the protein content of the bread, contributing to a better texture.
SugarsNeutral
Sugars such as organic cane sugar and/or organic oat syrup are used for sweetness and to aid fermentation. Organic certification ensures no synthetic chemicals are used. They are minimally processed compared to refined sugars.
Risks
Excessive consumption of sugars can lead to health issues such as obesity and dental cavities.
Benefits
Provides energy and enhances the flavor profile of the bread.
YeastNeutral
Yeast is a natural leavening agent that helps the bread rise and develop flavor. It is a single-celled organism used in fermentation. It is a standard ingredient in bread making.
Benefits
Contributes to the bread's texture and flavor through fermentation.
Sea saltGood
Sea salt is a minimally processed salt that contains trace minerals. It is used to enhance flavor and preserve the bread. Unlike refined table salt, it retains natural minerals.
Risks
Excessive sodium intake can lead to high blood pressure and cardiovascular issues.
Benefits
Provides essential minerals and enhances the flavor of the bread.
Organic cultured wheat flourGood
Organic cultured wheat flour is fermented to improve digestibility and flavor. The fermentation process can enhance nutrient absorption. Organic certification ensures no synthetic chemicals are used.
Benefits
Improves the nutritional profile and flavor of the bread.
EnzymesNeutral
Enzymes are used to improve dough handling and extend shelf life. They are naturally occurring proteins that catalyze biochemical reactions. Their use is common in bread making to enhance texture.
Benefits
Enhances the texture and shelf life of the bread.
Ascorbic acidNeutral
Ascorbic acid, also known as vitamin C, is used as a dough conditioner to improve bread quality. It is a naturally occurring antioxidant. Its use in small amounts is common in bread making.
Benefits
Improves dough strength and bread volume.
Processing
Processed Foods
Get the full breakdown in the Scout app
Scan any product to see lab results, healthy alternatives, and your personalized analysis.
Download on theApp Store