Sara Lee Honey Wheat Bread — DUMP

Munch or Dump rates Sara Lee Honey Wheat Bread by Sara Lee DUMP — score 17/90.

Refined enriched flour is the #1 ingredient, propped up with added sugar, refined oil, dough conditioners and a stack of stabilizers. This is engineered soft bread, not a whole-grain loaf.

Why this verdict

• Refined enriched wheat flour is the #1 ingredient, not whole grain
• Two added sugars: honey plus sugar
• Dough conditioners DATEM and monoglycerides plus cellulose gum stabilizer
• 20+ ingredients including multiple preservatives and emulsifiers
• Ultra-processed (NOVA 4) despite the 'honey wheat' framing

Ingredients (14)

• Enriched wheat flour (moderate) — Refined flour stripped of bran then fortified - the crust base.
• honey (moderate) — A pure natural sweetener - roughly 80% sugars; clean but calorically dense, use sparingly.
• WHOLE WHEAT FLOUR (safe) — Adds a little fiber and whole-grain content.
• wheat gluten (safe) — Naturally occurring in wheat, adds elasticity.
• Soybean Oil (moderate) — Refined vegetable oil for body and mouthfeel.
• Sugar (moderate) — Added for sweetness, can contribute to calorie content.
• calcium propionate (moderate) — Mold-inhibiting preservative; common in commercial bread.
• Sorbic Acid (moderate) — Preservative extending shelf life.
• datem (caution) — Industrial dough emulsifier used to engineer texture and rise.
• MONOGLYCERIDES (moderate) — Emulsifier that keeps the crumb soft; industrial dough marker.
• Cellulose Gum (moderate) — Thickener adding to the multi-gum stabilizer system.
• Natural Flavors (safe) — Flavor compounds derived from natural sources.
• Soy Lecithin (safe) — Common emulsifier, generally benign in these amounts.
• Potassium iodate (moderate) — A dough oxidizer/strengthener restricted or banned in some countries; used here in trace amounts.