Classic Sourdough Loaf
Summary
This classic sourdough loaf is made with unbleached enriched wheat flour and whole wheat flour, which provides some nutritional benefits. However, the use of enriched flour indicates a moderate level of processing, and the presence of added vitamins and minerals suggests it is not entirely whole grain. The product is processed, which limits its potential score, but it avoids harmful additives and seed oils, maintaining a relatively clean ingredient list.
At a glance
Key ingredients 6
Unbleached enriched wheat flourNeutral
Unbleached enriched wheat flour is a refined flour that has been fortified with vitamins and minerals. It lacks the fiber and nutrients found in whole grain flours. The enrichment process adds back some nutrients lost during processing.
Risks
May contribute to blood sugar spikes due to its refined nature and lack of fiber.
Benefits
Provides essential vitamins and minerals such as iron and B vitamins due to enrichment.
Malted barley flourNeutral
Malted barley flour is used to enhance flavor and improve the texture of baked goods. It is minimally processed and retains some nutrients. It can aid in the fermentation process of sourdough.
Benefits
Contains enzymes that can improve the digestibility of bread.
WaterNeutral
Water is a fundamental ingredient in bread making, providing moisture and aiding in the mixing process. It is essential for activating yeast and developing gluten. Water quality can affect the final product's texture and flavor.
Benefits
Essential for hydration and the chemical reactions necessary in bread making.
Whole wheat flourGood
Whole wheat flour is a less processed flour that retains the bran and germ, providing more fiber and nutrients. It contributes to a denser texture and richer flavor in bread. Whole wheat flour is a good source of dietary fiber, which supports digestive health.
Risks
May cause digestive discomfort in individuals sensitive to high fiber content.
Benefits
Rich in fiber, vitamins, and minerals, supporting overall health and digestion.
SaltNeutral
Salt is used in bread to enhance flavor and control yeast activity. It is a common culinary ingredient with no significant processing. While necessary for flavor, excessive consumption can lead to health issues.
Risks
High sodium intake can contribute to hypertension and cardiovascular issues.
Benefits
Enhances flavor and helps regulate yeast fermentation in bread.
MaltNeutral
Malt is used to add sweetness and improve the texture of bread. It is derived from grains and is minimally processed. Malt can enhance the flavor profile of sourdough bread.
Benefits
Provides natural sweetness and can improve the texture and flavor of baked goods.
Processing
Processed Foods
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