Slow-roast Tomato Sourdough — OKAY

Munch or Dump rates Slow-roast Tomato Sourdough by Co-op OKAY — score 62/90.

A mostly recognizable bread built on fortified wheat flour with real tomato and herbs, but it leans on a flour treatment agent, added starch and refined oils, so it's a solid everyday loaf rather than a clean whole-food one.

Why this verdict

• Real semi-dried tomato and sun-dried tomato paste, not just flavoring
• No added sugar, artificial colors, or artificial flavors
• Built on refined fortified white flour, not whole grain
• Uses a flour treatment agent, potato/rice starch, and two refined oils as processing aids

Ingredients (13)

• Fortified Wheat Flour (Calcium Carbonate, Iron, Niacin, Thiamin) (moderate) — Refined white flour with legally-mandated vitamins/minerals added back; digests fast and lacks the fiber of whole grain.
• Water (safe) — Used as a basic ingredient in bread.
• Semi-dried Tomato (7%) (safe) — Real tomato bringing lycopene and flavor; a genuine whole-food inclusion.
• Sun-dried Tomato Paste (4%) (safe) — Concentrated real tomato with oil, salt and herbs; recognizable and minimally processed.
• fermented wheat flour (safe) — Real bread-making step — adds flavor the traditional way.
• Rye Flour (safe) — Whole-grain rye adds fibre and a lower glycaemic load than white flour.
• Salt (moderate) — Used in moderation, might exceed necessary amount.
• basil (safe) — The real herb and lead ingredient. Whole food.
• potato starch (safe) — Anti-caking agent to keep shreds separate.
• Sunflower Oil (moderate) — Refined seed oil; fine in the modest amounts used here.
• rice flour (moderate) — Refined starch that completes the fast-carb triad.
• 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.
• rapeseed oil (safe) — A source of healthy fats and often used in cooking.