Tesco Finest White Sourdough Sliced Loaf
Analysis updated August 2026 · How Scout scores
At a glance
Summary
This white sourdough loaf is made with a mix of refined and whole grain flours, including rye and stoneground wholemeal wheat flour, which add nutritional value and fiber. The use of sea salt is a positive aspect, as it is less processed and retains beneficial minerals. However, the bread is processed, which limits its maximum score, and the presence of refined wheat flour reduces its overall healthiness compared to breads made entirely from whole grains.
Key ingredients 8
Sea SaltGood
Sea salt is a natural source of sodium and trace minerals, enhancing flavor and preserving the bread. It is less processed than table salt, retaining beneficial minerals. The use of sea salt can improve the nutritional profile of the bread.
Risks
Excessive sodium intake can lead to hypertension and cardiovascular issues.
Benefits
Sea salt provides essential minerals and enhances the flavor of the bread.
Stoneground Wholemeal Wheat FlourGood
Stoneground wholemeal wheat flour retains the bran and germ, providing more fiber and nutrients than refined flour. The stoneground process preserves the natural oils and nutrients. This flour contributes to a healthier bread with a richer flavor.
Risks
May cause allergic reactions in individuals with gluten sensitivity or celiac disease.
Benefits
High in fiber and nutrients, it supports digestive health and provides a fuller flavor.
WaterNeutral
Water is a fundamental ingredient in bread making, hydrating the flour and activating yeast. It is essential for dough formation and texture. Water quality can affect the final product, but it generally poses no health risks.
Benefits
Water is crucial for hydration and activating yeast, contributing to the bread's texture and rise.
Rye FlourNeutral
Standard formulation ingredient — neither beneficial nor harmful at typical use.
Risks
Rye flour may cause allergic reactions in individuals with gluten sensitivity or celiac disease.
Benefits
Rich in fiber and nutrients, rye flour supports digestive health and adds a distinctive flavor.
Barley Malt FlourNeutral
Barley malt flour is used to enhance flavor and color in bread. It is a natural sweetener that can improve the fermentation process. While it adds some nutrients, its primary role is flavor enhancement.
Risks
Contains gluten, which may be problematic for those with celiac disease or gluten intolerance.
Benefits
Enhances flavor and color, and aids in fermentation, contributing to the bread's texture.
Barley Malt ExtractNeutral
Barley malt extract is a natural sweetener that enhances the flavor and color of bread. It is derived from barley and contains some nutrients. Its primary function is to improve taste and texture.
Risks
Contains gluten, which can be an issue for those with gluten intolerance or celiac disease.
Benefits
Adds flavor and color, and can improve the bread's texture and fermentation process.
Durum Wheat SemolinaNeutral
Durum wheat semolina is a coarse flour used to add texture and flavor to bread. It is high in protein and gluten, contributing to the bread's structure. While nutritious, it is primarily used for its textural properties.
Risks
Contains gluten, which may cause issues for those with gluten intolerance or celiac disease.
Benefits
High in protein, it enhances the bread's texture and provides a nutty flavor.
Wheat FlourBad
Refined grain flour stripped of bran and germ.
Risks
Refined wheat flour can contribute to blood sugar spikes and may lack fiber.
Benefits
Enriched wheat flour provides essential nutrients such as iron and B vitamins, which are important for energy metabolism.
Processing
Processed Foods
Get the full breakdown in the Scout appTake Scout shopping
Scan any product to see lab results, healthy alternatives, and your personalized analysis.
Download on theApp Store GET IT ONGoogle Play