Multi Grain Bread

How it scored 80 / 100

Nutrition snapshot

Ingredients 32 listed

• 1 Water
  Water intended for human consumption; the most common ingredient in processed foods and beverages. Bottled water is regulated as a food unde…
  Safe
• 2 Wholemeal Flour
  Flour milled from the entire wheat kernel including bran, germ, and endosperm.
  Low
• 3 Wheat Flour
  Powder ground from wheat grain (Triticum aestivum). Contains starch, gluten-forming proteins (gliadin, glutenin), bran, and germ depending o…
  Low
• 4 Wheat Gluten
  Protein component of wheat (gliadin and glutenin), separated from starch.
  Low
• 5 Wheat
  Wheat is a cereal grain (genus Triticum).
  Low
• 6 Yeast
  Single-celled fungus, primarily Saccharomyces cerevisiae, used in fermentation and baking. A whole-food microorganism with millennia of food…
  Safe
• 7 Brown Sugar
  Sucrose with residual or added molasses; chemically nearly identical to white sugar plus minor molasses content.
  Moderate
• 8 Soya Oil
  Vegetable oil extracted from soybeans (Glycine max), typically refined, bleached, and deodorized. High in polyunsaturated fats, particularly…
  Low
• 9 Flax Seed
  Seed of the flax plant (Linum usitatissimum), also known as linseed.
  Safe
• 10 whole rye nuggets —
• 11 Molasses
  Thick, dark syrup byproduct of sugar refining from cane or sugar beet.
  Low
• 12 Oat Fibre
  Insoluble dietary fiber isolated from the oat hull (outer husk) of Avena sativa.
  Low
• 13 Rye
  Cereal grain Secale cereale, used for bread and whisky.
  Low
• 14 degermed yellow corn grits —
• 15 Salt
  Sodium chloride (NaCl), a crystalline mineral compound composed of roughly 40% sodium and 60% chloride by mass.
  Low
• 16 Oat Flakes
  Rolled or flaked whole grain oats (Avena sativa) produced by steaming and rolling oat groats.
  Safe
• 17 Whole Grain Rye Flakes
  Whole rye grains that have been steamed and rolled into flakes.
  Safe
• 18 Whole Grain Triticale
  Whole-grain hybrid of wheat and rye.
  Safe
• 19 Brown Rice
  Whole grain rice with the bran and germ intact (only the inedible hull removed).
  Low
• 20 Whole Grain Barley Flakes
  Whole-grain barley kernels (Hordeum vulgare) steamed and rolled into flakes.
  Low
• 21 Millet
  A group of small-grained, gluten-free cereal grasses (Pennisetum, Eleusine, Panicum spp.).
  Safe
• 22 Soya Bean
  Seed of Glycine max; legume rich in protein and oil.
  Low
• 23 Enzyme
  Industrial food enzyme — protein catalysts derived from plants, animals, or microorganisms (often via fermentation), added to food to perfor…
  Low
• 24 Ascorbic Acid
  L-Ascorbic acid (vitamin C), a water-soluble vitamin and reducing agent.
  Low
• 25 Soya Lecithin
  A naturally occurring mixture of phospholipids (phosphatidylcholine, phosphatidylethanolamine, phosphatidylinositol) extracted from soybean …
  Low
• 26 Calcium Propionate
  Calcium propionate, the calcium salt of propionic acid, used as a preservative against mold and certain bacteria.
  Low
• 27 Barley Malt Flour
  Flour milled from barley (Hordeum vulgare) that has been germinated (malted) and dried.
  Low
• 28 Nicotinic Acid
  Nicotinic acid (niacin or vitamin B3, pyridine-3-carboxylic acid). E375 is the EU additive code for its use as a vitamin/nutrient added to f…
  Low
• 29 Reduced Iron
  Elemental iron powder (Fe) produced by reducing iron oxide with hydrogen or carbon monoxide; used as a food fortificant.
  Low
• 30 Thiamin Mononitrate
  Synthetic, stable form of vitamin B1 (thiamine). The nitrate salt is preferred for fortification because it tolerates heat and humidity bett…
  Low
• 31 Riboflavin
  Riboflavin (vitamin B2), a water-soluble B vitamin. Used as a yellow-orange food color (E101) and as a vitamin fortificant.
  Low
• 32 Folic Acid
  Synthetic form of folate (vitamin B9). Pteroylmonoglutamic acid, a water-soluble B vitamin essential for DNA synthesis and red blood cell fo…
  Low