MULTISEED WHOLEMEAL FARMHOUSE LOAF

• OK
  wholemeal wheat flour

  A coarse, whole-grain flour ground from the entire wheat kernel, used as a basic baking ingredient.
• OK
  water

  Essential base ingredient for countless foods and beverages; serves as solvent and texture modifier.
• OK
  mixed seeds

  A mixture of edible seeds including sunflower seeds, brown linseed (flaxseed), millet, and poppy seeds.
• OK
  wheat gluten

  Gluten from wheat; a protein complex used as a food ingredient to provide elasticity and structure in doughs and meat substitutes (e.g., seitan).
• OK
  sugar

  Granulated sugar derived from sugarcane or sugar beets; a basic, single-ingredient sweetener.
• OK
  yeast

  A living microorganism used as a leavening agent in baking.
• OK
  fermented wheat flour

  Wheat flour that has undergone fermentation, typically with yeast or lactic acid bacteria, used to help leaven or alter flavor in baked products.
• OK
  salt

  Common mineral compound (sodium chloride) used as a seasoning and preservative across cuisines.
• OK
  soy flour

  A basic single-ingredient flour made from soybeans, used as a gluten-free flour option with high protein content.
• OK
  rapeseed oil

  A basic culinary oil pressed from rapeseeds (Brassica napus). Used for frying, baking, and dressings. Neutral flavor.
• OK
  spirit vinegar

  A clear, distilled vinegar typically made from fermented alcohol (ethanol) and used for pickling, flavoring, and preservation.
• OK
  malted barley flour

  Flour milled from malted barley, a basic cereal ingredient used in baking and brewing.
• OK
  malted wheat flour

  A refined flour produced from wheat that has been malted to convert starches into fermentable sugars, often used in baking for flavor or texture.
• OK
  rye flour

  Finely milled flour produced from rye grains; a common cereal grain used in breads and baked goods.
• UPF
  palm oil

  A widely used edible oil pressed from the fruit of oil palms; a basic culinary oil but highly processed in many commercial products.
• OK
  ascorbic acid (vitamin c) used as flour treatment agent

  Ascorbic acid added to flour as a processing agent to improve dough strength and flour performance; commonly used as a bakery additive.

Other breakfast cereals & bars Nomi has checked — these ones aren't ultra-processed.

• THE GREAT WHITE JASON'S SOURDOUGH Not UPF
• SLICED WHITE SOURDOUGH BREAD WITH GRAINS & SEEDS JASONS SOURDOUGH Not UPF
• Sourdough Jason's Not UPF
• Rye & Mixed Seed Sourdough Bread Tesco Not UPF
• Seeded Sourdough Bread Specially Selected Not UPF
• Everyday White Rolls Jason's Not UPF
• Dark Rye Sourdough Specially Selected Not UPF
• Organic Piadina 4 Wholeblend Flatbreads with Extra Virgin Olive Oil Crosta & Mollica Not UPF
• Hand finished seeded sourdough bread Coop Not UPF
• White Sourdough Sainsbury's Not UPF