Wholemeal loaf

• OK
  wholemeal wheat flour water
• OK
  mixed seeds (6%) pumpkin seed
• OK
  sunflower seed

  Edible seeds from sunflowers, rich in healthy fats, protein, and vitamin E; commonly eaten raw, roasted, or added to dishes.
• OK
  brown flaxseed

  Whole brown flaxseed (linseed), a source of fiber and omega-3 fatty acids.
• OK
  golden flaxseed

  Mature seeds of the flax plant, used as a source of fiber and omega-3 fatty acids.
• OK
  millet

  A small, gluten-free cereal grain used as a staple in various cuisines. Nutty-flavored, high in fiber and minerals.
• OK
  poppy seed

  Tiny, oil-rich seeds from the opium poppy, commonly used for topping and baking; mild, nutty flavor.
• OK
  mixed grains (6%) [wheat flakes
• OK
  spelt flakes
• OK
  malted wheat flakes

  A processed breakfast cereal made by malting wheat and flaking; typically used as a cereal or ingredient in foods.
• OK
  pearl barley]
• OK
  yeast

  A living microorganism used as a leavening agent in baking.
• 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
  salt

  Common mineral compound (sodium chloride) used as a seasoning and preservative across cuisines.
• OK
  emulsifiers (mono - and di-acetyl tartaric acid esters of mono-and di-glycerides of fatty acids, mono - and di-glycerides of fatty acids)
• 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 made from barley that has undergone malting to convert starches into fermentable sugars, often used in bread and beer production.
• UPF
  calcium propionate

  A food preservative added to baked goods to inhibit mold and bacterial growth.
• OK
  rapeseed oil

  A basic culinary oil pressed from rapeseeds (Brassica napus). Used for frying, baking, and dressings. Neutral flavor.
• OK
  ascorbic acid (flour treatment agent)

  Ascorbic acid (vitamin C) used as a dough conditioner to strengthen gluten structure in flour.

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

• Durum wheat flatbreads crosta & mollica Not UPF
• The Honey Soaked Seeded Bloomer Village Bakery Not UPF
• Classic Medium Sliced Wholemeal Bread Allinson's Not UPF
• Wheat flour sourdough bread sainsbury's bakery,Sainsbury's Not UPF
• Allinson's Scandalous Seeds Wholemeal Allinson's Not UPF
• Piadina Crosta & Mollica Not UPF
• seven seeds and grains sourdough Bertinet Bakery Not UPF
• White Sourdough Bread Waitrose Not UPF
• 4 Panini Rolls Inspired Cuisine Not UPF
• Wheat & Rye Sourdough Bread Waitrose Not UPF