Yeah, I did some Googling and packaged supermarket bread has all kinds of stuff added to it. (There’s a reason the bagels from the bagel store nearby get moldy and the “Thomas’s Bagels” from the supermarket last forever...)
Most bread you would buy in the supermarket is ultra-processed (including almost all organic, whole grain etc etc).
Types of bread that are only -processed- (not ultra processed): - Bakery-made bread, often sourdough, with an ingredients list that looks like (wheat flour, salt, water) perhaps with additions like fruit or seeds. This sort of bread lasts a couple of days at best. - Bread made from literal whole grains—German fitness bread, pumpernickel, sunflower seed bread. This stuff. It is shelf stable but tastes more like a solid cracker than normal bread. - Anything you make yourself at home.
That’s it. Anything with preservatives, dough thickeners, soy lecithin etc in its ingredients list is ultra-processed.
This sort of bread lasts a couple of days at best.
Unless you freeze it. This is by far the best way of consistently having not-ultra-processed bread that tastes fresh and delicious, without having to eat a whole loaf every day or throwing away most of it.
EDIT: This also works for various sorts of buns, rolls, panettone, etc.
Bread is ultra-processed? O_O
I think “packaged bread and other bakery products” this is referring to stuff like Wonder bread, which contains a whole bunch of stuff[1] beyond the proverbial “flour, water, yeast, salt” that goes into homemade or artisanal-bakery bread.
Soybean oil, high fructose corn syrup, various preservatives, etc.
Yeah, I did some Googling and packaged supermarket bread has all kinds of stuff added to it. (There’s a reason the bagels from the bagel store nearby get moldy and the “Thomas’s Bagels” from the supermarket last forever...)
Most bread you would buy in the supermarket is ultra-processed (including almost all organic, whole grain etc etc).
Types of bread that are only -processed- (not ultra processed):
- Bakery-made bread, often sourdough, with an ingredients list that looks like (wheat flour, salt, water) perhaps with additions like fruit or seeds. This sort of bread lasts a couple of days at best.
- Bread made from literal whole grains—German fitness bread, pumpernickel, sunflower seed bread. This stuff. It is shelf stable but tastes more like a solid cracker than normal bread.
- Anything you make yourself at home.
That’s it. Anything with preservatives, dough thickeners, soy lecithin etc in its ingredients list is ultra-processed.
Unless you freeze it. This is by far the best way of consistently having not-ultra-processed bread that tastes fresh and delicious, without having to eat a whole loaf every day or throwing away most of it.
EDIT: This also works for various sorts of buns, rolls, panettone, etc.