At a glance
Summary
This bread is made with Urdinkel flour, which is a nutritious type of spelt flour, but it also contains rapeseed oil, a seed oil that is often processed with high heat and chemicals, potentially promoting inflammation. The presence of sugar and the use of additives like guar gum contribute to its ultra-processed nature, which limits its health score despite some beneficial ingredients.
Key ingredients 11
Urdinkel flourGood
Urdinkel flour is a type of spelt flour known for its nutritional benefits. It is rich in fiber and essential nutrients, making it a healthier alternative to refined wheat flour. The IP-SUISSE quality indicates sustainable farming practices.
Benefits
Rich in fiber and essential nutrients, supporting digestive health and providing a good source of energy.
Ascorbic acidGood
Vitamin C — beneficial even when serving as a preservative.
Benefits
Acts as an antioxidant and improves dough texture.
WaterNeutral
Water is a basic ingredient used in bread making to hydrate the flour and activate yeast. It is essential for dough formation and texture. There are no health concerns associated with water in this context.
See more about Water →YeastNeutral
Yeast is used as a leavening agent in bread, helping the dough to rise. It contributes to the bread's texture and flavor. Yeast is a natural ingredient with no significant health concerns.
Benefits
Contributes to the bread's texture and flavor through fermentation.
Table vinegarNeutral
Table vinegar is used in bread as a preservative and to enhance flavor. It is a natural ingredient with minimal processing. There are no significant health concerns associated with its use in small amounts.
Benefits
Enhances flavor and acts as a natural preservative in bread.
Iodized saltNeutral
Iodized salt is used to enhance flavor and provide essential iodine. It is a refined form of salt with added iodine to prevent deficiencies. While necessary in small amounts, excessive intake can lead to health issues.
Risks
Excessive intake can lead to high blood pressure and other health issues.
Benefits
Provides essential iodine, which is important for thyroid function.
Guar gumNeutral
Guar gum is used as a thickening agent to improve texture and stability in baked goods. It is derived from guar beans and is minimally processed. Generally considered safe, but excessive consumption may cause digestive issues.
Risks
Excessive consumption may cause digestive issues such as bloating and gas.
Benefits
Improves texture and stability in baked goods.
Barley malt flourNeutral
Barley malt flour is used to enhance flavor and color in bread. It is a natural ingredient derived from malted barley. While it adds flavor, it is used in small amounts and does not significantly impact nutritional value.
Benefits
Enhances flavor and color in baked goods.
SugarBad
Sugar is used to enhance flavor and aid in yeast fermentation. It is a refined carbohydrate with no essential nutrients. Excessive consumption can lead to health issues such as obesity and diabetes.
Risks
Excessive consumption can lead to obesity, diabetes, and other health issues.
Benefits
Aids in yeast fermentation and enhances flavor in baked goods.
Wheat flourBad
Refined grain flour stripped of bran and germ.
Risks
May contribute to blood sugar spikes due to its refined nature.
Benefits
Provides energy and structure to baked goods.
Rapeseed oilVery Bad
Rapeseed oil, also known as canola oil, is a seed oil high in omega-6 fatty acids. Its processing methods often involve high heat and chemicals, which can degrade its nutritional quality. High omega-6 content may promote inflammation when consumed in excess.
Risks
High omega-6 content may promote inflammation when consumed in excess.
Processing
Ultra-Processed Foods
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