The Truth About Fortified Flour
How many times have you bitten into a slice of bread only to feel… disappointed? The texture’s too soft, the flavour’s missing, and it leaves you hungry an hour later. That’s the problem with some of the mass-produced modern bread. It’s been stripped of everything that made it worth eating in the first place.
Flour might seem like the simplest thing in the world—a pantry staple, a baking essential. But what’s behind the bag can make a big difference. Most of the bread you see in supermarkets, wrapped in plastic and lined up on shelves, is made with fortified flour. Refined, processed, and lacking in natural nutrients, it’s the bread equivalent of an empty promise.
Compare that to bread made with wholemeal, stoneground, or rye flours, especially when it’s slow-fermented sourdough, and you’re suddenly talking about a loaf with depth, flavour, and proper nourishment. Choosing bread made from whole grains isn’t just a health decision; it’s a way to reconnect with food that’s as real as it gets.
At Good in Bread, this is exactly what we stand for. Using traditional sourdough methods and stoneground flours from Stoate & Sons, we craft loaves that taste incredible and honour the full nutritional power of whole grains. But why are whole grains such a big deal, and how did fortified flour take over our shelves in the first place? Let’s dig in.
Why Is Flour Fortified in the First Place?
Flour doesn’t start out “fortified.” It begins as whole grain, which has three key parts:
- The bran: Packed with fibre, B vitamins, and antioxidants.
- The germ: The nutrient-rich core with healthy fats, protein, and more B vitamins.
- The endosperm: The starchy middle, mostly carbohydrates.
Whole grains are nutritional goldmines, but they spoil faster because of the oils in the germ. To make flour last longer and produce the soft, fluffy loaves supermarkets favour, manufacturers strip away the bran and germ, leaving just the endosperm.
What’s left is nutritionally bare, so companies “enrich” the flour by adding back a handful of synthetic nutrients like iron and folic acid. But fibre, protein, and healthy fats? They’re gone for good. Fortified flour is convenient, yes, but nutritionally it’s a shadow of its former self.
The Power of Whole Grains
Keeping the bran, germ, and endosperm together preserves the full spectrum of nutrients found in whole grains:
- Fibre: Essential for digestion and keeping you fuller for longer.
- Protein: Adds structure to bread and provides a plant-based source of sustenance.
- B Vitamins and Antioxidants: Support energy, brain health, and cell protection.
- Healthy Fats: Found in the germ, these nourish your brain and heart.
Bread made with whole grains isn’t just better for your body—it’s better for your taste buds. Stoneground flour, in particular, brings a nutty, robust flavour and satisfying texture that fortified flour simply can’t replicate.
Why Fortified Flour Falls Flat
Fortified flour may fill supermarket shelves, but it comes with significant downsides:
- It lacks fibre, protein, and natural fats that whole grains provide.
- It causes quick blood sugar spikes, leading to energy crashes.
- Synthetic nutrients don’t replace what’s naturally lost during refining.
If you’re after bread that nourishes both body and soul, fortified flour just doesn’t compare to the naturally good stuff.
Stoneground Flour: Why It Matters
Unlike industrial milling, stoneground flour preserves the integrity of the grain, keeping the bran and germ intact. This results in:
- A richer, nuttier flavour.
- Higher fibre and protein content.
- A coarser, more natural texture.
It’s the perfect match for sourdough baking, where every ingredient plays a vital role in the final loaf.
Want to explore more of stoneground flour’s benefits? Read our article Stoneground Flour: The Key to Exceptional Bread.
Sourdough: Bread That Rises Above the Rest
Sourdough is the pinnacle of bread done right. The slow fermentation process doesn’t just create a tangy, complex flavour—it transforms the bread nutritionally:
- Easier to Digest: Fermentation breaks down gluten and starch, making sourdough gentler on the stomach.
- Nutrient-Rich: The slow fermentation process enhances the bioavailability of vitamins and minerals in the flour, making them easier for your body to absorb and utilise effectively.
- Stays Fresher for Longer: Thanks to the natural fermentation process, sourdough has a lower pH, which helps inhibit the growth of mould and keeps the bread fresher for longer without needing artificial preservatives.
At Good in Bread, we take this one step further by combining traditional sourdough techniques with flours that respect the whole grain, including stoneground wholemeal and rye. The result? Bread that’s not only delicious but packed with flavour and nutrients.
Join the Real Bread Movement
It’s time to leave refined flours behind and rediscover the beauty of real bread. At Good in Bread, we’re proud to bake with the finest stoneground flours, creating sourdough loaves that are as nutritious as they are flavourful. Whether it’s our classic wholemeal, hearty rye, or a blend of the two, every loaf is crafted with care, respect, and a whole lot of love.
Want to know more about ingredients to avoid? Read Why Palm Oil and Soya Flour Aren’t Worth the Slice. Or if you’re curious about the nutritional side of sourdough, read Does Sourdough Pack a Protein Punch?.
