seeded Bread
Summary
This seeded bread features a clean ingredient list with beneficial components like mixed seeds, fermented wheat flour, and roasted barley flour, which enhance its nutritional profile. The presence of whole grains and seeds contributes to its fiber and protein content, making it a healthier option compared to many processed breads. However, as a processed food, its score is capped, but the minimal use of additives and absence of harmful ingredients support a higher rating within its category.
At a glance
Key ingredients 8
Wildfarmed Wheat FlourNeutral
Wildfarmed wheat flour is a primary ingredient providing structure and carbohydrates. It is enriched with calcium carbonate, iron, niacin, and thiamin, which are essential nutrients. However, it is a refined flour and lacks the fiber and nutrients found in whole grain flours.
Risks
Refined flour can contribute to blood sugar spikes and lacks the fiber of whole grains.
Benefits
Enrichment with vitamins and minerals helps meet daily nutritional needs.
WaterNeutral
Water is a fundamental ingredient used to hydrate the dough and activate yeast. It plays a crucial role in the texture and consistency of the bread. As a natural and essential component, it poses no health risks.
Benefits
Essential for hydration and dough formation.
Mixed SeedsGood
Mixed seeds such as linseeds, millet, sunflower, poppy, and pumpkin seeds add nutritional value and texture. They are rich in healthy fats, fiber, and essential nutrients. These seeds contribute to heart health and provide a source of plant-based protein.
Benefits
Rich in omega-3 fatty acids, fiber, and essential minerals, supporting heart health and digestion.
Fermented Wheat FlourGood
Fermented wheat flour is used to enhance flavor and improve digestibility. The fermentation process can increase the bioavailability of nutrients and reduce phytic acid. It also contributes to the bread's texture and shelf life.
Benefits
Improves digestibility and nutrient absorption due to fermentation.
SaltNeutral
Salt is used to enhance flavor and control yeast activity in bread. It is a common ingredient in baking, providing taste and texture. However, excessive consumption of salt can lead to health issues such as hypertension.
Risks
Excessive salt intake can contribute to high blood pressure.
Benefits
Enhances flavor and helps control yeast fermentation.
YeastNeutral
Yeast is a leavening agent that helps the bread rise by producing carbon dioxide. It contributes to the bread's texture and flavor. As a natural ingredient, it is generally considered safe and beneficial for baking.
Benefits
Essential for leavening and contributes to the bread's texture and flavor.
Roasted Barley FlourGood
Roasted barley flour adds a nutty flavor and additional fiber to the bread. It is a whole grain flour that can enhance the nutritional profile of the bread. The roasting process can also improve flavor and digestibility.
Benefits
Provides additional fiber and a nutty flavor, enhancing the bread's nutritional profile.
Ascorbic AcidNeutral
Ascorbic acid, also known as vitamin C, is used as a flour treatment agent to improve dough strength and volume. It is a common additive in bread making and is generally recognized as safe. While it does not provide significant nutritional benefits in this context, it aids in the baking process.
Benefits
Improves dough strength and volume, aiding in the baking process.
Processing
Processed Foods
Get the full breakdown in the Scout app
Scan any product to see lab results, healthy alternatives, and your personalized analysis.
Download on theApp Store