Stone Milled Sourdough organic bread
Analysis updated September 2026 · How Scout scores
At a glance
Summary
This bread is made with high-quality ingredients such as stone milled organic flour, organic sourdough culture, and organic extra virgin olive oil, which contribute to its nutritional value and minimal processing. The use of organic honey and sea salt enhances flavor without introducing harmful additives. Despite being processed, the clean ingredient list and absence of industrial additives allow it to score well within its category.
Key ingredients 11
Organic extra virgin olive oilVery Good
High-quality monounsaturated fat with anti-inflammatory properties. 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.
Stone milled organic flourGood
Organic flour is minimally processed and retains more nutrients compared to refined flour. Stone milling preserves the integrity of the grain, providing a richer nutrient profile. The organic certification ensures no synthetic pesticides or fertilizers are used.
Benefits
Rich in fiber and essential nutrients, supporting digestive health and providing sustained energy.
Organic sourdough cultureGood
Sourdough culture is a natural leavening agent that enhances the bread's flavor and digestibility. The fermentation process can increase the availability of nutrients and reduce phytic acid. Organic certification ensures no synthetic additives are present.
Benefits
May improve gut health due to beneficial bacteria and enhance nutrient absorption.
Organic honeyGood
Organic honey is a natural sweetener with antioxidant properties. It provides a mild sweetness and can contribute to the bread's moisture. The organic certification ensures it is free from synthetic pesticides.
Risks
Excessive consumption may contribute to high sugar intake.
Benefits
Contains antioxidants and may have antibacterial properties.
Sea saltGood
Sea salt is a natural source of sodium and trace minerals. It enhances the flavor of the bread without the additives found in refined salt. It is minimally processed, retaining its natural mineral content.
Risks
Excessive sodium intake can lead to health issues such as hypertension.
Benefits
Provides essential minerals and enhances flavor.
Cultured organic wheat flourGood
Cultured wheat flour is fermented to improve flavor and digestibility. The organic certification ensures it is free from synthetic additives. Fermentation can enhance nutrient availability and reduce antinutrients.
Benefits
May improve gut health and nutrient absorption due to fermentation.
Organic vinegarGood
Organic vinegar is used to enhance flavor and act as a natural preservative. It can improve the bread's shelf life and contribute to its tangy taste. The organic certification ensures it is free from synthetic additives.
Benefits
May aid in digestion and provide antimicrobial properties.
WaterNeutral
Water is a neutral ingredient used as a solvent and to hydrate the dough. It plays a crucial role in the baking process by activating yeast and gluten. It does not contribute any nutritional value.
See more about Water →Organic vital wheat glutenNeutral
Vital wheat gluten is used to improve the texture and elasticity of bread. It is a concentrated form of gluten, which can be problematic for those with gluten sensitivities. The organic certification ensures it is free from synthetic additives.
Risks
May cause adverse reactions in individuals with gluten intolerance or celiac disease.
Benefits
Enhances the bread's structure and chewiness, providing a desirable texture.
YeastNeutral
Yeast is a natural leavening agent that helps the dough rise. It contributes to the bread's flavor and texture. It is a common ingredient in bread-making with no significant health concerns.
Benefits
Contributes to the bread's rise and flavor development.
EnzymesNeutral
Enzymes are used to improve dough handling and bread texture. They are naturally occurring proteins that catalyze biochemical reactions. They are generally recognized as safe with no significant health concerns.
Benefits
Enhances dough performance and bread quality.
Processing
Processed Foods
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