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Classic Sourdough Artisan Bread

Common questions

Is Classic Sourdough Artisan Bread healthy?

Classic Sourdough Artisan Bread scores 75/100 on Scout's independent analysis of ingredients, additives, and lab results — a fair-to-good score — solid, with tradeoffs. This sourdough bread is made with unbleached enriched flour and whole wheat flour, which provides some nutritional benefits.

How processed is Classic Sourdough Artisan Bread?

Classic Sourdough Artisan Bread is NOVA Group 3: Processed Foods.

Which ingredients drive Classic Sourdough Artisan Bread's score?

In Scout's ingredient-by-ingredient analysis, Whole wheat flour counts in its favor; Unbleached enriched flour is flagged as an ingredient of concern. The full breakdown, with why each one matters, is in the Key ingredients section on this page.

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Classic Sourdough Artisan Bread

Nature's Promise
75 Good

Analysis updated September 2026 · How Scout scores

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At a glance

Beneficial ingredients 1
Harmful ingredients 1
Owned by AHOLD DELHAIZE LICENSING SARL
Category Bread
Summary

This sourdough bread is made with unbleached enriched flour and whole wheat flour, which provides some nutritional benefits. However, it is a processed product with enriched flour, which is less desirable than whole grain options. The ingredient list is relatively clean, but the processing level limits its score potential.

Key ingredients 5

Whole wheat flour
Good

Whole wheat flour is a less processed flour that retains the bran and germ, providing more fiber and nutrients. It is a good source of vitamins, minerals, and antioxidants. The presence of fiber aids in digestion and helps maintain stable blood sugar levels.

Risks

May cause digestive discomfort in individuals with gluten sensitivity or celiac disease.

Benefits

Rich in dietary fiber, which supports digestive health and provides a feeling of fullness.

See more about Whole wheat flour →
Water
Neutral

Water is a fundamental ingredient in bread, necessary for hydration and dough formation. It acts as a solvent for other ingredients and helps in gluten development. Being a neutral ingredient, it does not contribute any calories or nutrients.

Benefits

Essential for dough consistency and texture, facilitating the baking process.

See more about Water →
Salt
Neutral

Salt is used in bread to enhance flavor and control yeast activity. It is a common culinary ingredient that also strengthens gluten structure. While necessary in small amounts, excessive consumption can lead to health issues.

Risks

High sodium intake can contribute to hypertension and cardiovascular issues.

Benefits

Enhances flavor and improves dough texture, making bread more palatable.

See more about Salt →
Malted barley flour
Neutral

Malted barley flour is used to enhance the flavor and color of bread. It contains enzymes that help break down starches into sugars, aiding in fermentation. While it adds nutritional value, it is typically used in small quantities.

Benefits

Improves flavor and texture of bread, contributing to a better crust and crumb.

See more about Malted barley flour →
Unbleached enriched flour
Bad

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.

See more about Unbleached enriched flour →

Processing

Group 3 · Processed

Processed Foods

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