Silver Hills Bread
Summary
This bread features a clean ingredient list with organic sprouted grains and seeds, which are minimally processed and nutrient-rich. The use of natural leavening agents and preservatives like yeast and cultured wheat flour enhances its nutritional profile. Despite being processed, the absence of harmful additives and the presence of beneficial ingredients contribute to its high rating within the constraints of its processing level.
At a glance
Key ingredients 10
Organic sprouted grainsVery Good
Organic sprouted grains are minimally processed and retain most of their nutrients. 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 basic ingredient used to hydrate and bind the dough. It is essential for the baking process but does not contribute significant nutritional value. Its presence is necessary for texture and consistency.
See more about Water →Whole grains and seedsVery Good
Whole grains and seeds provide a rich source of fiber, vitamins, and minerals. The inclusion of various organic grains and seeds enhances the nutritional profile. Organic certification ensures minimal pesticide exposure.
Benefits
Supports heart health and aids in digestion due to high fiber content.
Vital wheat glutenNeutral
Vital wheat gluten is used to improve the elasticity and rise of the bread. It is a concentrated form of gluten, which can be problematic for those with celiac disease or gluten sensitivity. It enhances the texture and structure of the bread.
Risks
May cause adverse reactions in individuals with gluten intolerance or celiac disease.
Benefits
Improves bread texture and provides a source of protein.
SugarsNeutral
Sugars such as organic cane sugar and oat syrup are used for sweetness and to feed yeast during fermentation. Organic sugars are less processed and free from synthetic additives. They contribute to the browning and flavor of the bread.
Risks
Excessive consumption of sugars can lead to health issues such as obesity and diabetes.
Benefits
Provides energy and enhances the flavor profile of the bread.
YeastGood
Yeast is a natural leavening agent that helps the bread rise. It contributes to the development of flavor and texture. Yeast fermentation can also improve the digestibility of the bread.
Benefits
Enhances flavor and texture while aiding in the fermentation process.
Cultured wheat flourGood
Cultured wheat flour is used as a natural preservative and flavor enhancer. The culturing process can improve the nutritional profile by increasing beneficial bacteria. It helps extend the shelf life of the bread without synthetic additives.
Benefits
Acts as a natural preservative and may support gut health.
Sea saltGood
Unrefined sea salt — a minimally processed, natural source of sodium and essential trace minerals, and a legitimate whole-food seasoning. Treated as a positive ingredient.
Risks
Excessive salt intake can lead to hypertension and cardiovascular issues.
Benefits
Provides essential minerals and enhances flavor.
EnzymesNeutral
Enzymes are added to improve dough handling and bread quality. They are naturally occurring proteins that aid in the breakdown of starches. Their use is common in bread making to enhance texture and shelf life.
Benefits
Improves dough consistency and extends freshness.
Ascorbic acidGood
Ascorbic acid, also known as vitamin C, is used as a dough conditioner. It strengthens the dough and improves volume. It is a natural antioxidant that can also contribute to nutritional value.
Benefits
Enhances dough strength and acts as an antioxidant.
Processing
Processed Foods
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