At a glance
Summary
This seeded sourdough bread features a clean ingredient list with beneficial components like mixed seeds, rye flour, and wheat bran, which enhance its nutritional profile by adding fiber and healthy fats. The bread is processed, which limits its maximum score, but the absence of harmful additives or seed oils supports a higher rating within its category. The use of whole grain ingredients and minimal processing contribute positively to its overall healthiness.
Key ingredients 8
Mixed SeedsGood
Mixed seeds such as linseed, millet, sunflower, poppy, and pumpkin seeds add nutritional value and texture. They are rich in healthy fats, fiber, and essential nutrients. Including seeds in bread can enhance its nutritional profile and provide health benefits.
Risks
Potential allergen for individuals sensitive to seeds.
Benefits
Rich in omega-3 fatty acids, fiber, and essential minerals, supporting heart health and digestion.
Wheat BranGood
Wheat bran is a high-fiber ingredient that adds nutritional value to bread. It is the outer layer of the wheat kernel, rich in dietary fiber and essential nutrients. Incorporating wheat bran can improve digestive health and increase the bread's fiber content.
Risks
Potential allergen for individuals with gluten sensitivity or celiac disease.
Benefits
High in dietary fiber, supporting digestive health and providing essential nutrients.
WaterNeutral
Water is a fundamental ingredient in bread making, hydrating the flour and activating yeast. It plays a crucial role in dough formation and texture. As a natural ingredient, it poses no health risks.
Benefits
Essential for dough hydration and yeast activation, contributing to bread texture.
Rye FlourNeutral
Standard formulation ingredient — neither beneficial nor harmful at typical use.
Risks
Potential allergen for individuals with gluten sensitivity or celiac disease.
Benefits
Provides dietary fiber and nutrients, supporting digestive health and offering a lower glycemic impact.
Malted WheatNeutral
Malted wheat is used to enhance flavor and color in bread. It is produced by germinating wheat grains, which can increase enzyme activity and sweetness. While it adds flavor, it does not significantly alter the nutritional profile of the bread.
Benefits
Enhances flavor and color, contributing to the sensory qualities of the bread.
SaltNeutral
Salt is a common ingredient in bread, enhancing flavor and controlling yeast activity. It is essential for proper dough development and taste. While necessary in small amounts, excessive consumption can lead to health issues.
Risks
Excessive salt intake can contribute to high blood pressure and cardiovascular issues.
Benefits
Enhances flavor and regulates yeast activity, crucial for bread texture and taste.
Malted Barley FlourNeutral
Malted barley flour is used to enhance flavor and color in bread. It is made from germinated barley grains, which can increase enzyme activity and sweetness. While it adds flavor, it does not significantly alter the nutritional profile of the bread.
Benefits
Enhances flavor and color, contributing to the sensory qualities of the bread.
Wheat FlourBad
Refined grain flour stripped of bran and germ.
Risks
Refined wheat flour may contribute to blood sugar spikes and lacks the fiber found in whole grains.
Benefits
Enrichment with vitamins and minerals helps to compensate for some nutritional losses during processing.
Processing
Processed Foods
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