English Oven Multi Grain High Fibre Bread — DUMP

Name: English Oven Multi Grain High Fibre Bread
Brand: English Oven

Munch or Dump rates English Oven Multi Grain High Fibre Bread by English Oven DUMP — score 20/90.

Refined white flour (maida) is the #1 ingredient, propped up with sugar, palm oil, and a stack of emulsifiers and dough improvers. The 'Multi Grain' and 'High Fibre' branding hides a NOVA-4 processed loaf.

Why this verdict

Refined wheat flour (maida) is the first and main ingredient, not whole grain
Three stacked emulsifiers (471, 472e, 481) plus multiple dough improvers
Added sugar and refined palm oil on top of the refined-flour base
Ultra-processed (NOVA 4) with 18+ components once additives are counted
Multigrain mix is just 20% - the 'multigrain' claim oversells the loaf

Ingredients (13)

Refined Wheat Flour (Maida) (concerning) — Stripped white flour, no fiber, spikes blood sugar; the #1 ingredient
Multigrain mix (oats, sunflower, linseed, sesame, soya grit, melon seeds) (safe) — Genuine whole seeds and grains add some fibre, protein, and healthy fats, but only make up 20% of the loaf.
Sugar (moderate) — Added refined sugar; spikes blood sugar and turns a milky base into a dessert.
Edible vegetable oil (palm) (concerning) — Refined palm oil, high in saturated fat; a processed fat added for softness and shelf life.
wheat gluten (moderate) — Added protein/structure; harmless for most but a problem for those avoiding gluten.
malt flour (safe) — Minor flavor and enzyme aid; not a concern in small amounts.
Broken wheat (safe) — A small amount of whole cracked wheat adding a little fibre.
Soya flour (safe) — Adds protein and softness; a common bakery filler, generally fine.
Preservative (282 - calcium propionate) (moderate) — Mold inhibitor common in packaged bread; considered safe but signals a long-shelf-life processed product.
Acidity regulator (260 - acetic acid) (safe) — Basic acidity control; low concern.
Emulsifiers (471, 472e, 481) (concerning) — A stack of three emulsifiers (mono/diglycerides, DATEM, SSL) used to fake soft, fresh texture; a hallmark of ultra-processed baking.
Improvers (1100 amylase, 510, 923, 1100) (moderate) — Enzyme and dough-conditioner cocktail engineered for uniform industrial loaves, not something you'd find in real bread.
Antioxidant (300 - ascorbic acid) (safe) — Vitamin C used as a dough oxidizer; harmless itself but another processing aid.

Healthier alternatives

Harrys Pain de Mie Extra Moelleux Complet Sans Sucres Ajoutés