At a glance
Summary
This bread contains several beneficial whole grain ingredients, such as whole grain durum wheat flour and sprouted rye kernels, which enhance its nutritional profile by providing fiber and essential nutrients. However, the presence of cold-pressed rapeseed oil, a seed oil high in omega-6 fatty acids, is a concern due to its potential inflammatory effects. Additionally, the product is classified as ultra-processed, which limits its overall health score despite the presence of nutritious components.
Key ingredients 13
Whole grain durum wheat flourGood
Whole grain durum wheat flour is a nutritious ingredient rich in fiber and nutrients. It retains the bran and germ, offering more vitamins and minerals than refined flour. It contributes to a healthier digestive system.
Risks
May cause allergic reactions in individuals with wheat or gluten sensitivities.
Benefits
Rich in fiber and essential nutrients, supporting digestive health and providing sustained energy.
Sprouted rye kernelsGood
Sprouted rye kernels are a nutrient-dense ingredient that enhances the bread's nutritional profile. Sprouting increases the bioavailability of vitamins and minerals. It also improves digestibility and reduces antinutrients.
Risks
May cause allergic reactions in individuals with rye sensitivities.
Benefits
Improves nutrient absorption and provides a good source of fiber and essential nutrients.
Chopped whole grain ryeGood
Chopped whole grain rye is a wholesome ingredient that adds fiber and nutrients to the bread. It retains the bran and germ, offering more vitamins and minerals than refined grains. It supports heart health and digestion.
Risks
May cause allergic reactions in individuals with rye sensitivities.
Benefits
Rich in fiber and essential nutrients, supporting heart health and digestive function.
Sourdough on whole grain rye and wheatGood
Sourdough on whole grain rye and wheat enhances flavor and digestibility. The fermentation process increases nutrient availability and reduces phytic acid. It also contributes to a lower glycemic index.
Risks
May cause allergic reactions in individuals with wheat or rye sensitivities.
Benefits
Improves nutrient absorption and provides a unique flavor profile with potential digestive benefits.
Ascorbic acidGood
Vitamin C — beneficial even when serving as a preservative.
Benefits
Improves dough strength and bread volume.
WaterNeutral
Water is a neutral ingredient used as a solvent and to provide moisture. It does not contribute any calories or nutrients. It is essential for the dough formation and texture.
See more about Water →Wheat glutenNeutral
Wheat gluten is added to improve the texture and elasticity of the bread. It is a protein that helps the dough rise and maintain its shape. It is not a significant source of nutrients.
Risks
May cause allergic reactions in individuals with gluten sensitivities or celiac disease.
Benefits
Improves bread texture and elasticity.
Malt from barleyNeutral
Malt from barley is used to enhance flavor and color in bread. It provides a slight sweetness and aids in fermentation. It is not a significant source of nutrients.
Risks
May cause allergic reactions in individuals with barley sensitivities.
Benefits
Enhances flavor and aids in fermentation.
Rye scaldingNeutral
Rye scalding is a traditional technique used to improve flavor and texture. It involves soaking rye in hot water to release sugars and enzymes. It enhances the bread's taste and moisture retention.
Risks
May cause allergic reactions in individuals with rye sensitivities.
Benefits
Improves flavor and moisture retention in bread.
YeastNeutral
Yeast is a common leavening agent used in bread making. It helps the dough rise by producing carbon dioxide. It is not a significant source of nutrients.
Benefits
Facilitates dough rising and contributes to bread texture.
SaltNeutral
Salt is used to enhance flavor and control yeast activity in bread. It is a necessary ingredient for taste and texture. It does not provide significant nutritional benefits.
Risks
Excessive consumption may contribute to high blood pressure.
Benefits
Enhances flavor and controls yeast activity in bread.
Wheat flourBad
Refined grain flour stripped of bran and germ.
Risks
May cause allergic reactions in individuals with wheat or gluten sensitivities.
Benefits
Provides carbohydrates for energy.
Cold-pressed rapeseed oilVery Bad
Cold-pressed rapeseed oil is a seed oil high in omega-6 fatty acids. Despite being cold-pressed, it can contribute to inflammation when consumed in excess. It is not recommended due to its fatty acid profile.
Risks
High omega-6 content may promote inflammation when consumed in excess.
Processing
Ultra-Processed Foods
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