At a glance
Summary
This bread contains whole wheat flour and rye wheat flour, which are beneficial for providing fiber and nutrients. The ingredient list is relatively short and free from harmful additives, which is positive. However, as a processed food, it is subject to a score cap due to its processing level, despite the clean ingredient profile.
Key ingredients 7
Whole Wheat FlourGood
Whole wheat flour is a whole grain ingredient that retains the bran and germ, providing more fiber and nutrients than refined flour. It contributes to a healthier digestive system and better blood sugar control. It is a better alternative to refined wheat flour.
Risks
May cause allergic reactions in individuals with gluten intolerance or celiac disease.
Benefits
Rich in dietary fiber, vitamins, and minerals, supporting digestive health and providing sustained energy.
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 in bread.
See more about Water →Rye Wheat FlourNeutral
Rye wheat flour is used to add flavor and texture to bread. It contains more fiber than regular wheat flour but less gluten, which can affect bread rise. It is often used in combination with other flours for balanced texture.
Risks
May cause allergic reactions in individuals with gluten intolerance or celiac disease.
Benefits
Provides additional fiber and nutrients compared to refined flours.
YeastNeutral
Yeast is a microorganism used in bread making to ferment sugars, producing carbon dioxide that helps the dough rise. It is a natural leavening agent. It does not contribute significant nutrients to the final product.
Benefits
Essential for bread fermentation and rising, contributing to texture and flavor.
SaltNeutral
Salt is used in bread to enhance flavor and control yeast activity. It is a common culinary ingredient. Excessive consumption can lead to health issues like hypertension.
Risks
High sodium intake may contribute to hypertension and cardiovascular issues.
Benefits
Enhances flavor and helps control yeast fermentation in bread.
Grain MaltNeutral
Grain malt is used to add flavor and color to bread. It is made from sprouted grains that are dried and ground. It provides some additional nutrients and enzymes that aid in dough fermentation.
Benefits
Adds flavor and color, and provides enzymes that aid in fermentation.
Wheat FlourBad
Refined grain flour stripped of bran and germ.
Risks
May cause allergic reactions in individuals with gluten intolerance or celiac disease.
Benefits
Provides carbohydrates for energy and some protein.
Processing
Processed Foods
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