At a glance
Summary
This malted wheat sourdough bread features a mix of wholemeal and organic flours, which provide beneficial nutrients and fiber. The ingredient list is relatively clean, with no artificial additives or seed oils, contributing to a healthier profile. However, as a processed food, it is subject to a processing score cap, which limits its maximum potential rating.
Key ingredients 13
CalciumGood
Calcium is an essential mineral important for bone health and various metabolic functions. It is often added to foods to enhance nutritional value. Adequate calcium intake is crucial for maintaining strong bones and teeth.
Risks
Excessive calcium intake can lead to kidney stones and impaired absorption of other minerals.
Benefits
Supports bone health and plays a role in nerve transmission and muscle function.
IronGood
Iron is a vital mineral necessary for oxygen transport in the blood. It is commonly added to flour to prevent deficiencies. Iron fortification helps prevent anemia, especially in populations with limited dietary iron sources.
Risks
Excessive iron intake can cause gastrointestinal distress and oxidative stress.
Benefits
Essential for the production of hemoglobin and myoglobin, supporting oxygen transport and energy production.
NiacinGood
Beneficial ingredient — whole-food or functional value in this product class.
Risks
High doses of niacin can cause flushing and liver damage.
Benefits
Supports energy production and helps maintain healthy skin and nerves.
Wholemeal wheat flourGood
Wholemeal wheat flour retains the bran and germ, providing more fiber and nutrients than refined flour. It contributes to a denser texture and richer flavor. Whole grains are associated with various health benefits, including improved digestion.
Risks
Contains gluten, which can be problematic for those with celiac disease or gluten intolerance.
Benefits
Rich in dietary fiber, vitamins, and minerals, supporting digestive health and providing sustained energy.
Organic wholemeal emmer wheat flourGood
Emmer wheat is an ancient grain known for its rich nutritional profile and nutty flavor. Being organic, it is grown without synthetic pesticides or fertilizers. Emmer wheat provides a good source of fiber and protein.
Risks
Contains gluten, which may not be suitable for individuals with gluten-related disorders.
Benefits
Offers a higher protein content and a range of micronutrients compared to modern wheat varieties.
Sea saltGood
Sea salt is a natural source of sodium and trace minerals, enhancing flavor in foods. It is less processed than table salt, retaining more minerals. Sea salt contributes to the overall taste profile of the bread.
Risks
Excessive sodium intake can lead to hypertension and cardiovascular issues.
Benefits
Provides essential minerals and enhances the flavor of foods.
ThiamineNeutral
Thiamine, or vitamin B1, is essential for carbohydrate metabolism and nerve function. It is added to enriched flours to prevent deficiencies. Thiamine is crucial for energy production and neurological health.
Benefits
Supports energy metabolism and is necessary for proper nerve function.
WaterNeutral
Water is a fundamental ingredient in bread, providing moisture and aiding in the mixing process. It is essential for the hydration of flour and activation of yeast. Water quality can affect the final texture and flavor of the bread.
Benefits
Essential for hydration and plays a critical role in the baking process.
Malted wheat flakesNeutral
Malted wheat flakes add texture and a mild sweetness to the bread. They are made by partially germinating wheat grains, which can enhance flavor. While they add some nutritional value, they are primarily used for taste and texture.
Risks
May contain gluten, which can be a concern for individuals with celiac disease or gluten sensitivity.
Benefits
Provides a source of carbohydrates and can enhance the flavor profile of the bread.
Malt barley extractNeutral
Malt barley extract is used to enhance flavor and color in baked goods. It is derived from sprouted barley grains and adds a subtle sweetness. While it contributes to taste, it does not significantly impact nutritional value.
Risks
May contain gluten, posing a risk for those with gluten intolerance or celiac disease.
Benefits
Enhances flavor and provides a natural source of sweetness without added sugars.
Barley flourNeutral
Barley flour is used to add texture and flavor to bread. It contains beta-glucans, which are beneficial for heart health. While nutritious, it is often used in small quantities in baking.
Risks
Contains gluten, which can be problematic for those with celiac disease or gluten sensitivity.
Benefits
Provides dietary fiber and may help lower cholesterol levels.
Spelt flourNeutral
Spelt flour is an ancient grain flour known for its nutty flavor and nutritional benefits. It contains more protein and fiber than conventional wheat flour. Spelt is often used as an alternative to modern wheat varieties.
Risks
Contains gluten, which may not be suitable for individuals with gluten-related disorders.
Benefits
Offers a higher protein content and a range of micronutrients compared to modern wheat varieties.
Wheat flourBad
Refined grain flour stripped of bran and germ.
Risks
Refined wheat flour may contribute to blood sugar spikes and lacks fiber compared to whole grains.
Benefits
Enriched wheat flour provides essential nutrients like iron and B vitamins, which are important for energy metabolism.
Processing
Processed Foods
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