Nature's Promise Sour dough bread
Analysis updated August 2026 · How Scout scores
At a glance
Summary
This sourdough bread is made with a mix of enriched wheat flour and whole wheat flour, providing some nutritional benefits from the whole grains. However, the presence of enriched flour and the processed nature of the product limit its score. The ingredient list is relatively short and free from harmful additives, which is a positive aspect, but the processing level prevents it from achieving a higher rating.
Key ingredients 12
NiacinGood
Beneficial ingredient — whole-food or functional value in this product class.
Risks
Excessive intake can lead to skin flushing and liver damage.
Benefits
Supports energy metabolism and overall health as part of the B-vitamin complex.
RiboflavinGood
Essential B vitamin — beneficial micronutrient.
Benefits
Supports energy production and overall health as part of the B-vitamin complex.
Whole Wheat FlourGood
Whole wheat flour is a nutritious ingredient providing fiber, vitamins, and minerals. It retains the bran and germ, offering more nutrients compared to refined flours. It supports digestive health and provides a more balanced energy release.
Risks
May cause digestive discomfort in individuals with gluten sensitivity or celiac disease.
Benefits
Rich in fiber and nutrients, supporting digestive health and providing sustained energy.
Malted Barley FlourNeutral
Malted barley flour is used to enhance flavor and improve the texture of baked goods. It contains enzymes that help break down starches into sugars, aiding in fermentation. While it adds flavor, it does not significantly contribute to the nutritional profile of the bread.
Benefits
Enhances flavor and texture of bread, contributing to a better baking process.
IronNeutral
Iron is an essential mineral added to enriched flours to prevent deficiencies. It is crucial for oxygen transport in the blood and energy production. While beneficial, it is important to balance intake as excessive iron can be harmful.
Risks
Excessive iron intake can lead to toxicity and health issues such as liver damage.
Benefits
Prevents iron deficiency anemia and supports overall health by aiding in oxygen transport.
Thiamine MononitrateNeutral
Thiamine mononitrate is a form of vitamin B1 added to enriched flours to replace nutrients lost during processing. It is essential for carbohydrate metabolism and nerve function. While beneficial, it is typically consumed in adequate amounts through a balanced diet.
Benefits
Supports energy metabolism and nerve function as part of the B-vitamin complex.
Folic AcidNeutral
Folic acid is a synthetic form of vitamin B9 added to enriched flours to prevent deficiencies. It is crucial for DNA synthesis and cell division. While beneficial, it is important to balance intake as excessive folic acid can mask vitamin B12 deficiency.
Risks
Excessive intake can mask vitamin B12 deficiency, leading to potential neurological issues.
Benefits
Prevents neural tube defects during pregnancy and supports overall health.
WaterNeutral
Water is a fundamental ingredient in bread, necessary for hydration and gluten development. It acts as a solvent and helps in the mixing and fermentation process. While essential, it does not contribute any nutritional value.
Benefits
Essential for hydration and the baking process, aiding in dough formation.
SaltNeutral
Salt is used in bread to enhance flavor and control yeast activity. It is a refined ingredient, providing sodium but lacking trace minerals found in unrefined salts. While necessary in baking, excessive consumption can lead to health issues.
Risks
Excessive sodium intake can lead to high blood pressure and cardiovascular issues.
Benefits
Enhances flavor and plays a crucial role in the baking process by controlling yeast activity.
MaltNeutral
Malt is used in bread to enhance flavor and improve fermentation. It provides sugars that feed yeast, aiding in the rising process. While it contributes to flavor, it does not significantly impact the nutritional profile of the bread.
Benefits
Enhances flavor and aids in fermentation, contributing to the bread's texture and taste.
Unbleached Enriched Wheat FlourBad
Processed additive flagged under Scout's ingredient doctrine.
Risks
May contribute to blood sugar spikes due to its refined nature and lack of fiber.
Benefits
Provides essential vitamins and minerals due to enrichment, supporting overall nutritional intake.
Wheat FlourBad
Refined grain flour stripped of bran and germ.
Risks
Consumption of refined wheat flour can lead to rapid increases in blood sugar levels.
Benefits
Provides carbohydrates for energy and is a versatile ingredient in baking.
Processing
Processed Foods
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