At a glance
Summary
This rye and spelt sourdough bread features a relatively clean ingredient list with whole grain flours like rye and spelt, which contribute to its fiber content and nutritional value. The absence of seed oils, artificial additives, and high-fructose corn syrup is a positive aspect, although the product is moderately processed, which limits its score. The use of sea salt and stoneground wholemeal wheat flour further enhances its health profile, making it a wholesome choice within its category.
Key ingredients 8
Sea SaltGood
Sea salt is a natural source of sodium and trace minerals, used to enhance flavor in bread. It is less processed than table salt and retains beneficial minerals. Its use in moderation can contribute to the overall taste and nutritional profile of the bread.
Risks
Excessive consumption of sodium can lead to health issues such as high blood pressure.
Benefits
Provides essential sodium and trace minerals, enhancing flavor and nutritional value.
WaterNeutral
Water is a fundamental ingredient in bread making, essential for hydrating flour and activating yeast. It is a neutral ingredient with no direct nutritional value. Its quality can affect the texture and rise of the bread.
Benefits
Essential for the dough formation and fermentation process.
Rye FlourNeutral
Standard formulation ingredient — neither beneficial nor harmful at typical use.
Risks
May cause allergic reactions in individuals sensitive to rye or gluten.
Benefits
Rich in dietary fiber and nutrients, supporting digestive health and potentially aiding in blood sugar control.
Wholemeal Spelt FlourNeutral
Wholemeal spelt flour is a type of ancient grain flour that retains the bran and germ, providing more fiber and nutrients than refined flours. It has a nutty flavor and is often considered more digestible than modern wheat. However, it still contains gluten, which may not be suitable for everyone.
Risks
Contains gluten, which can be problematic for those with celiac disease or gluten sensitivity.
Benefits
Offers more fiber and nutrients compared to refined flours, with a unique flavor profile.
Rye Malt FlourNeutral
Rye malt flour is used to enhance the flavor and color of bread, providing a subtle sweetness and darker hue. It is made by sprouting rye grains, drying them, and then grinding into flour. While it adds flavor, it is used in small quantities and does not significantly impact nutritional content.
Risks
May contain gluten and could cause reactions in sensitive individuals.
Benefits
Enhances flavor and color of bread, contributing to a richer taste experience.
Stoneground Wholemeal Wheat FlourNeutral
Stoneground wholemeal wheat flour is less processed than regular wheat flour, retaining more fiber and nutrients. It provides a denser texture and richer flavor to bread. However, it still contains gluten, which may not be suitable for everyone.
Risks
Contains gluten, which can be problematic for those with celiac disease or gluten sensitivity.
Benefits
Retains more fiber and nutrients compared to refined flours, contributing to a healthier bread option.
Durum Wheat SemolinaNeutral
Durum wheat semolina is a coarse flour made from durum wheat, often used in pasta and bread for its high protein content. It provides a firm texture and nutty flavor. While nutritious, it is still a refined carbohydrate.
Risks
Contains gluten, which can be problematic for those with celiac disease or gluten sensitivity.
Benefits
High in protein, contributing to the nutritional profile of the bread.
Wheat FlourBad
Refined grain flour stripped of bran and germ.
Risks
May cause blood sugar spikes and is a common allergen for those with wheat sensitivities or celiac disease.
Benefits
Enrichment with vitamins and minerals can contribute to daily nutritional intake.
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