35hr Sourdough Loaf White
Summary
This sourdough loaf is made with minimally processed ingredients, including whole wheat flour and a natural sourdough culture, which enhance its nutritional profile and digestibility. The absence of harmful additives and the use of whole grain flour contribute to its high quality, making it a healthy choice within its category. The processing level is low, reflecting its traditional preparation method and clean ingredient list.
At a glance
Key ingredients 9
Wheat FlourNeutral
Wheat flour is a staple ingredient in bread, providing structure and texture. It is a refined grain, which means it lacks the bran and germ, reducing its nutritional value. While it is a common ingredient, it may not be suitable for those with gluten sensitivities.
Risks
May cause issues for individuals with gluten intolerance or celiac disease.
Benefits
Provides carbohydrates for energy and is a key component in traditional bread-making.
WaterNeutral
Water is essential in bread-making as it hydrates the flour and activates the yeast. It is a natural and unprocessed ingredient. There are no health concerns associated with its use in bread.
Benefits
Essential for dough formation and yeast activation in bread-making.
Sourdough CultureGood
Sourdough culture is a natural leavening agent that enhances flavor and texture. It involves fermentation, which can improve digestibility and nutrient absorption. The fermentation process may also reduce gluten content, making it easier to digest for some individuals.
Benefits
May improve gut health due to beneficial bacteria and enhance nutrient absorption.
Whole Wheat FlourGood
Whole wheat flour retains the bran and germ, providing more fiber and nutrients than refined flour. It is less processed and offers a richer nutritional profile. This ingredient supports digestive health and provides essential vitamins and minerals.
Risks
May cause issues for individuals with gluten intolerance or celiac disease.
Benefits
Rich in fiber, vitamins, and minerals, supporting overall health and digestion.
Iodised SaltNeutral
Iodised salt is used to enhance flavor and provide iodine, an essential nutrient. It is a common additive in bread but should be consumed in moderation. Excessive salt intake can lead to health issues such as hypertension.
Risks
Excessive consumption may contribute to high blood pressure and other cardiovascular issues.
Benefits
Provides iodine, which is essential for thyroid function.
Malted Wheat FlourNeutral
Malted wheat flour is used to enhance flavor and improve the texture of bread. It is made by sprouting wheat grains, which can increase enzyme activity. This ingredient is generally considered safe and adds a mild sweetness to the bread.
Benefits
Enhances flavor and texture, providing a mild sweetness to the bread.
YeastNeutral
Yeast is a natural leavening agent that helps bread rise by producing carbon dioxide. It is a crucial component in bread-making, contributing to texture and flavor. Yeast is generally safe for consumption and widely used in baking.
Benefits
Essential for leavening, contributing to the bread's texture and flavor.
ThiaminNeutral
Thiamin, also known as vitamin B1, is added to enrich the nutritional profile of the bread. It is essential for energy metabolism and nerve function. While beneficial, it is often added to compensate for nutrients lost during flour refinement.
Benefits
Supports energy metabolism and nerve function.
Folic AcidNeutral
Folic acid is a synthetic form of vitamin B9 added to fortify the bread. It is important for DNA synthesis and cell division. While beneficial, it is often added to compensate for nutrients lost during flour refinement.
Benefits
Essential for DNA synthesis and cell division, supporting overall health.
Processing
Unprocessed or Minimally Processed Foods
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