100% Whole Grain Bread

How it scored 60 / 100

Nutrition snapshot

Ingredients 31 listed

• 1 Wholemeal Flour
  Flour milled from the entire wheat kernel including bran, germ, and endosperm.
  Low
• 2 Water
  Water intended for human consumption; the most common ingredient in processed foods and beverages. Bottled water is regulated as a food unde…
  Safe
• 3 Wheat Gluten
  Protein component of wheat (gliadin and glutenin), separated from starch.
  Low
• 4 Sugar
  Sucrose, a disaccharide of glucose and fructose, refined from sugarcane or sugar beets.
  Moderate
• 5 Yeast
  Single-celled fungus, primarily Saccharomyces cerevisiae, used in fermentation and baking. A whole-food microorganism with millennia of food…
  Safe
• 6 Brown Sugar
  Sucrose with residual or added molasses; chemically nearly identical to white sugar plus minor molasses content.
  Moderate
• 7 Wholemeal Rye Flour
  Whole-grain flour milled from rye (Secale cereale), retaining bran and germ.
  Safe
• 8 Salt
  Sodium chloride (NaCl), a crystalline mineral compound composed of roughly 40% sodium and 60% chloride by mass.
  Low
• 9 Oat Flakes
  Rolled or flaked whole grain oats (Avena sativa) produced by steaming and rolling oat groats.
  Safe
• 10 Soya Oil
  Vegetable oil extracted from soybeans (Glycine max), typically refined, bleached, and deodorized. High in polyunsaturated fats, particularly…
  Low
• 11 Barley Flakes
  Whole barley grains that have been steamed and rolled into flakes, similar to rolled oats.
  Low
• 12 Triticale
  Triticale is a hybrid cereal grain bred from wheat (Triticum) and rye (Secale), grown for flour, feed, and forage.
  Low
• 13 Wheat Flour
  Powder ground from wheat grain (Triticum aestivum). Contains starch, gluten-forming proteins (gliadin, glutenin), bran, and germ depending o…
  Low
• 14 Sunflower Seed
  Edible seed of the sunflower plant (Helianthus annuus).
  Safe
• 15 Vinegar
  Dilute aqueous solution of acetic acid produced by acetic-acid-bacteria fermentation of ethanol from fruit, grain, or other carbohydrate sou…
  Safe
• 16 Mono- And Diglycerides Of Vegetable Fatty Acids
  Mono- and diglycerides of fatty acids (E471), emulsifiers derived from glycerol and fatty acids of plant or animal origin.
  Moderate
• 17 Enzyme
  Industrial food enzyme — protein catalysts derived from plants, animals, or microorganisms (often via fermentation), added to food to perfor…
  Low
• 18 Ascorbic Acid
  L-Ascorbic acid (vitamin C), a water-soluble vitamin and reducing agent.
  Low
• 19 Wheat Starch
  Starch isolated from wheat by separating it from gluten.
  Low
• 20 Amaranth Grain
  Edible whole grain (Amaranthus spp.), an ancient pseudocereal native to the Americas, naturally gluten-free.
  Safe
• 21 Millet
  A group of small-grained, gluten-free cereal grasses (Pennisetum, Eleusine, Panicum spp.).
  Safe
• 22 Whole Grain Khorasan Flour
  Flour milled from the whole grain of Khorasan wheat (Triticum turgidum ssp. turanicum), an ancient wheat variety.
  Low
• 23 Whole Grain Brown Rice
  Unpolished rice (Oryza sativa) with bran and germ intact.
  Safe
• 24 Whole Grain Buckwheat Flour
  Flour milled from whole buckwheat groats (Fagopyrum esculentum), retaining bran and germ.
  Safe
• 25 whole milled corn —
• 26 Wholemeal Spelt Flour
  Whole-grain flour milled from spelt (Triticum spelta), an ancient wheat species.
  Low
• 27 Monocalcium Phosphate
  Monocalcium phosphate (Ca(H2PO4)2), an inorganic acid salt.
  Low
• 28 Soya Lecithin
  A naturally occurring mixture of phospholipids (phosphatidylcholine, phosphatidylethanolamine, phosphatidylinositol) extracted from soybean …
  Low
• 29 Calcium Sulphate
  Calcium sulfate (CaSO4), a naturally occurring mineral (gypsum) used as a firming agent, dough conditioner, and calcium source in food.
  Low
• 30 Flax Seed
  Seed of the flax plant (Linum usitatissimum), also known as linseed.
  Safe
• 31 Wheat Bran
  The hard outer layer of the wheat kernel, separated during milling.
  Low