Greenacre Modern Bakery Wholemeal Lebanese Bread
Analysis updated August 2026 · How Scout scores
At a glance
Summary
This wholemeal Lebanese bread is made with simple ingredients like wheat flour, yeast, and water, which are generally considered wholesome. However, it is classified as a processed food due to the inclusion of iodised salt and sugar, which slightly detracts from its overall healthiness. The bread does not contain any harmful additives or seed oils, which helps maintain a relatively high score within its category.
Key ingredients 6
WheatNeutral
Wheat is a staple grain providing carbohydrates and some protein. It is a whole food ingredient but may cause issues for those with gluten sensitivities. The nutritional value depends on whether it is whole grain or refined.
Risks
May cause allergic reactions or digestive issues in individuals with gluten intolerance or celiac disease.
Benefits
Provides essential carbohydrates and some protein, contributing to energy and satiety.
FlourNeutral
Flour is a processed form of wheat used as a base ingredient in bread. It is often enriched with vitamins like thiamine and folates to improve nutritional content. The health impact depends on whether it is whole grain or refined.
Risks
Refined flour may contribute to blood sugar spikes and lacks the fiber of whole grain flour.
Benefits
Enrichment with thiamine and folates can help meet daily nutritional requirements.
Iodised saltNeutral
Iodised salt is a refined form of salt with added iodine, essential for thyroid function. It is a common seasoning and preservative in processed foods. While necessary in small amounts, excessive intake can lead to health issues.
Risks
Excessive sodium intake can lead to hypertension and cardiovascular issues.
Benefits
Provides iodine, which is crucial for thyroid health and preventing iodine deficiency disorders.
YeastNeutral
Yeast is a microorganism used in baking to leaven bread, contributing to texture and flavor. It is a natural ingredient with minimal processing. Yeast fermentation can enhance the bioavailability of nutrients in bread.
Benefits
Contributes to the leavening process, improving bread texture and flavor.
WaterNeutral
Water is a fundamental ingredient in bread, used to hydrate flour and activate yeast. It is a natural and essential component with no processing involved. Water quality can affect the final product's taste and texture.
Benefits
Essential for hydration and activating yeast in the bread-making process.
SugarBad
Refined added sugar.
Risks
Excessive consumption can lead to weight gain and increased risk of metabolic disorders.
Benefits
Provides a quick source of energy and aids in yeast fermentation.
Processing
Processed Foods
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