Deluxe Wholemeal Seeded Farmhouse — DUMP

Munch or Dump rates Deluxe Wholemeal Seeded Farmhouse by Deluxe DUMP — score 17/90.

Wholemeal and seeds up front, but this is factory bread: 20+ ingredients, three separate added sugars, palm oil AND palm fat, an emulsifier and a flour treatment agent.

Why this verdict

• Over 18 ingredients on a bread that should need about six
• Three added sugars stacked: brown sugar, malted barley flour, caramelised sugar syrup
• Palm oil AND palm fat plus rapeseed oil load in refined saturated and processed fats
• Emulsifier (rapeseed lecithin) and flour treatment agent mark it as ultra-processed
• Refined enriched wheat flour and soya flour cut into the wholemeal story

Ingredients (17)

• Wholemeal wheat flour (safe) — Whole grain flour keeping the bran and germ, so you get fibre, B vitamins and minerals rather than stripped white flour.
• Mixed seeds (14%) - linseed, sunflower, pumpkin, poppy, millet (safe) — Genuine whole seeds add fibre, protein and healthy fats.
• wheat gluten (safe) — Naturally occurring in wheat, adds elasticity.
• Malted Barley Flour (safe) — Traditional dough conditioner; contains gluten.
• brown sugar (caution) — Second added sugar in the flavor base.
• fermented wheat flour (safe) — Real bread-making step — adds flavor the traditional way.
• Refined enriched wheat flour (moderate) — Refined white flour with synthetic iron and B-vitamins added back; dilutes the wholemeal claim.
• Soya flour (safe) — Adds protein and softness; a common bakery filler, generally fine.
• Palm Oil (moderate) — Saturated-fat-heavy oil used in the crust.
• palm fat (concerning) — A second palm-derived fat piled on top of the palm oil — pure saturated fat.
• rapeseed oil (safe) — A source of healthy fats and often used in cooking.
• Emulsifier (rapeseed lecithin) (moderate) — Industrial emulsifier for texture and softness; a hallmark of ultra-processed bread.
• Caramelised sugar syrup (moderate) — A third added-sugar source used for colour; pushes this into engineered sweetness territory.
• Flour Treatment Agent (Ascorbic Acid) (moderate) — Vitamin C used as a dough conditioner/oxidizer; a bakery processing aid, not something you'd find in traditional sourdough.
• Spirit Vinegar (safe) — Adds tang and helps preserve; negligible health impact.
• Salt (moderate) — Used in moderation, might exceed necessary amount.
• yeast (safe) — Leavening agent for bread rising.