Rye and Mixed Seed Sourdough Bread — TREAT

Munch or Dump rates Rye and Mixed Seed Sourdough Bread by finest TREAT — score 45/90.

A premium-looking 'sourdough' loaf that's mostly refined white wheat flour, with the wholegrain, rye and seeds playing only a small supporting role. Real fermentation and seeds are nice, but molasses (added sugar), refined rapeseed oil and a dough conditioner keep it out of clean-bread territory.

Why this verdict

• Refined white wheat flour is the #1 ingredient, ahead of any wholegrain or rye
• Rye and each seed are only 2-2.5% despite the name
• Molasses adds sugar for that 'sweet' flavour
• Contains a flour treatment agent (dough conditioner), not a pure artisan bake
• Genuine fermented starter and seeds add some real fibre and character

Ingredients (16)

• Wheat flour (refined) (moderate) — Refined flour: fast starch, fiber stripped out.
• Water (safe) — Used as a basic ingredient in bread.
• 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.
• Malted Wheat Flakes (safe) — Whole-grain malted flakes adding texture and mild sweetness naturally.
• Rye Flour (safe) — Whole-grain rye adds fibre and a lower glycaemic load than white flour.
• Millet Seed (safe) — Whole seed adding fibre, minerals and healthy texture. Only ~2%.
• Golden Linseed (safe) — Whole seed rich in omega-3 and fibre.
• sunflower seed (safe) — Whole seed with healthy fats and vitamin E. Only ~2%.
• rapeseed oil (safe) — A source of healthy fats and often used in cooking.
• fermented wheat flour (safe) — Real bread-making step — adds flavor the traditional way.
• Salt (moderate) — Used in moderation, might exceed necessary amount.
• Poppy Seeds (safe) — Whole seeds for texture and nuttiness. Benign.
• molasses (moderate) — A second sweetener for color and flavor. Minor, but it stacks on top of the sugar.
• Malted wheat flour (safe) — Another traditional malt for flavor and crust color.
• 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.
• rice flour (moderate) — Refined starch that completes the fast-carb triad.

Healthier alternatives

• Seeded Sourdough Bread
• Hand Finished Seeded Sourdough Bread