At a glance
Summary
This bread is made with high-quality ingredients such as spelt flour, quinoa flour, and extra virgin olive oil, which contribute to its nutritional value. The use of a natural spelt sourdough starter enhances flavor and digestibility. Despite being processed, the absence of harmful additives and the inclusion of beneficial ingredients result in a favorable rating.
Key ingredients 7
Extra virgin olive oilVery Good
Extra virgin olive oil is a high-quality monounsaturated fat with anti-inflammatory properties. It contains antioxidants that support heart health. Cold-pressed extraction preserves beneficial compounds.
Benefits
Rich in monounsaturated fats that support heart health and provide anti-inflammatory properties. Contains antioxidants like vitamin E and polyphenols that may reduce oxidative stress.
Spelt flourGood
Spelt flour is a whole grain flour that retains more nutrients compared to refined flours. It is a good source of fiber, protein, and essential minerals. The use of spelt flour can contribute to better digestion and nutrient absorption.
Risks
Contains gluten, which may not be suitable for individuals with celiac disease or gluten sensitivity.
Benefits
Rich in fiber and essential nutrients, supporting digestive health and providing a more balanced nutritional profile compared to refined flours.
Natural spelt sourdough starterGood
Natural spelt sourdough starter is used to ferment the dough, enhancing flavor and digestibility. The fermentation process can increase the availability of nutrients and reduce phytic acid. It also contributes to the bread's texture and shelf life.
Risks
Contains gluten, which may not be suitable for individuals with celiac disease or gluten sensitivity.
Benefits
Improves digestibility and nutrient absorption, and contributes to a richer flavor profile.
Quinoa flourGood
Quinoa flour is a gluten-free flour rich in protein and essential amino acids. It provides a good source of fiber and minerals like magnesium and iron. The inclusion of quinoa flour can enhance the nutritional profile of the bread.
Benefits
High in protein and essential nutrients, supporting overall health and providing a gluten-free alternative.
WaterNeutral
Water is a basic ingredient used in bread making to hydrate the flour and activate the yeast. It does not contribute any nutritional value but is essential for the dough formation. The quality of water can affect the texture and rise of the bread.
See more about Water →SaltNeutral
Salt is used to enhance flavor and control yeast activity in bread making. It does not provide significant nutritional benefits but is essential for taste. Excessive consumption of salt can lead to health issues such as hypertension.
Risks
Excessive salt intake can contribute to high blood pressure and cardiovascular issues.
YeastNeutral
Yeast is a leavening agent that helps the dough rise by producing carbon dioxide. It is a natural ingredient that contributes to the texture and volume of the bread. Yeast fermentation can also enhance flavor development.
Benefits
Contributes to the leavening and flavor of the bread, enhancing its texture and palatability.
Processing
Processed Foods
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