Is Stonemill bread a healthy choice? With more and more varieties available, the bread aisle can be overwhelming. I’m breaking down the nutrition facts and ingredient list of Stonemill bread to empower you to make an informed choice at the grocery store.
About Stonemill Bread
Stonemill Bakehouse originates in Germany but currently operates as a Canadian company. Stonemill’s line of bread includes a variety of naturally fermented flavours, including sprouted grain options. The following bread flavours are currently available: Authentic Sourdough Rye, Chia and Supergrains, Cranberry Pumpkin Seed, Plant-Based Protein, Quinoa and Flax, Sprouted 3 Grain, Sprouted Flax, and Sprouted Rye & 12 Grain.
Stonemill Bread Ingredients
| Stonemill Bread Flavor | Ingredients |
|---|---|
| Authentic Sourdough Rye Multigrain | Enriched wheat flour, Water, Organic sourdough (organic whole grain rye flour, water, bacterial culture), Whole and ground brown flax seeds, Rolled oats, Sunflower seeds, Yeast, Raisin juice concentrate, Sea salt, Apple cider vinegar, Wheat bran, Malted barley flour, Millet seeds, Cultured wheat starch, Golden flax seeds, Citric acid. |
| Chia and Supergrains | Water, Stone ground whole wheat flour, Organic sourdough (organic whole grain rye flour, water, bacterial culture), Whole and ground brown flax seeds, Enriched wheat flour, Chia seeds, Wheat gluten, Whole spelt flour, Wheat flakes, Yeast, Whole golden flax seeds, Sugars (raisin juice concentrate), Organic khorasan wheat flour, Quinoa flour, Barley flakes, Millet, Sea salt, Apple cider vinegar, Cultured wheat starch/flour, Malted barley flour, Citric acid. |
| Cranberry Pumpkin Seed | Enriched wheat flour, Water, Whole and ground brown flax seeds, Sweetened dried cranberries (dried cranberries, sugar, sunflower oil), Organic sourdough (organic whole grain rye flour, water, bacterial culture), Pumpkin seed, Sugars (raisin juice concentrate), Sunflower seeds, Yeast, Sea salt, Wheat bran, Cultured wheat starch/flour, Wheat gluten, Malted barley flour, Citric acid. |
| Plant Based Protein | Whole grain whole wheat flour, Water, Organic sourdough (organic whole grain rye flour, water, bacterial culture), Wheat gluten, Whole brown flax seeds, Enriched wheat flour, Whole golden flax seeds, Whole spelt flour, Oat bran, Sugars (raisin juice concentrate), Apple cider vinegar, Yeast, Whole grain rye meal, Cracked wheat, Sunflower seeds, Sea salt, Millet seeds, Whole grain khorasan wheat flour, Malted barley flour, Cultured wheat starch/flour, Whole grain durum semolina, Whole grain barley grits, Cracked triticale, Whole grain millet meal, Brown rice meal, Oat flakes, Buckwheat grits, Citric acid. |
| Quinoa and Flax | Whole grain wheat flour, Water, Enriched wheat flour, Flaxseeds, Quinoa, Canola oil, Sugars (organic honey), Organic whole grain rye flour, Wheat bran, Wheat gluten*, Yeast*, Sea salt, Cultured wheat starch/flour, Citric acid, Organic rye flour, Bacterial culture. |
| Sprouted 3 Grain | Water, Sprouted durum wheat kernels, Whole grain whole wheat flour, Organic sourdough (organic whole grain rye flour, water, bacterial culture), Sprouted whole and ground brown flax seeds, Wheat gluten, Rolled oats, Yeast, Sprouted rye flour, Apple cider vinegar, Enriched wheat flour, Cultured wheat starch/flour, Sea salt, Malted barley flour, Citric acid. |
| Sprouted Flax | Enriched wheat flour, Water, Organic sourdough (organic whole grain rye flour, water, bacterial culture), Sprouted whole brown flax, Ground brown flax seeds, Sugars (raisin juice concentrate), Apple cider vinegar, Yeast, Golden flax seeds, Sea salt, Wheat bran, Malted barley flour, Cultured wheat starch/flour, Citric acid. |
| Sprouted Rye & 12 Grain | Water, Sprouted durum wheat kernels, Sprouted rye flour, Organic sourdough (organic whole grain rye flour, water, bacterial culture), Wheat gluten, Enriched wheat flour, Yeast, Organic rye meal, Wheat bran, Brown flax seeds, Sunflower seed, Apple cider vinegar, Rye meal, Cracked wheat, Sea salt, Oat bran, Organic khorasan wheat flour, Golden flax seeds, Cultured wheat starch/flour, Durum semolina, Barley grits, Cracked triticale, Millet meal, Brown rice meal, Roasted wheat malt flour, Oat flakes, Buckwheat grits, Citric acid. |
Ingredients listed below are from the Sprouted 3 Grain flavour. See the above chart for the ingredient list for each flavour:
Sprouted durum wheat kernels: durum wheat is commonly used in pasta and bread making. To make sprouted wheat the kernels are placed in water under specific temperature, atmospheric, and light conditions. The kernels absorb water and produce sprouts. They are then mashed and mixed into bread dough before baking.
Whole grain whole wheat flour: flour made using the entire grain. This type of flour is less refined than white flour.
Organic Sourdough: whole grain rye flour fermented with bacterial cultures.
Sprouted whole and ground flax seeds: seeds rich in mono and polyunsaturated fats, including omega-3 fats.
Wheat gluten: a type of protein in wheat that adds elasticity and textural properties to bread.
Rolled oats: type of whole grain and source of fibre.
Yeast: used to help baked goods rise.
Sprouted rye flour: rye kernels are placed in water under specific temperature, atmospheric, and light conditions. The kernels absorb water and produce sprouts. They are then mashed and mixed into bread dough before baking.
Enriched wheat flour: flour made by stripping the outer layers of a whole grain (called the bran and germ), leaving white flour. This flour is enriched by adding back vitamins and minerals that were removed from the outer layers of the grain.
Apple cider vinegar: vinegar made from fermented apples.
Cultured wheat starch: type of fermented wheat.
Sea salt: a form of added sodium used as a flavour enhancer and preservative.
Malted barley flour: flour made from barley that contributes a rich flavour.
Citric acid: used as a preservative, flavour enhancer, and pH adjuster in foods.
Priority Allergens
Contains wheat. May contain tree nuts, and soy. Always check the product label for up-to-date nutrition and allergen information before consuming.
Stonemill Bread Nutrition Facts
| Per 2 slices (68g) | Sourdough Rye Multigrain | Sprouted Rye & 12 Grains | Sprouted 3 Grains | Cranberry Pumpkin Seed | Quinoa and Flax | Chia and Supergrains | Plant-Based Protein | Sprouted Flax |
|---|---|---|---|---|---|---|---|---|
| Calories | 180 | 160 | 150 | 190 | 210 | 150 | 140 | 150 |
| Fat (g) | 3 | 2.5 | 2.5 | 7 | 5 | 3.5 | 2.5 | 4 |
| Saturated fat (g) | 0.4 | 0.4 | 0.4 | 1 | 0.5 | 0.5 | 0.4 | 0.5 |
| Carbohydrates (g) | 31 | 25 | 26 | 27 | 33 | 26 | 27 | 27 |
| Fiber (g) | 3 | 6 | 6 | 5 | 5 | 7 | 7 | 6 |
| Sugar (g) | 1 | 0 | 1 | 5 | 2 | 2 | 1 | 1 |
| Protein (g) | 6 | 8 | 8 | 7 | 7 | 7 | 9 | 6 |
| Cholesterol (g) | 0 | 0 | 0 | 0 | 0 | 0 | 0 | 0 |
| Sodium (mg) | 210 | 290 | 230 | 200 | 260 | 230 | 240 | 220 |
| Potassium (mg) | 125 | 150 | 175 | 150 | 150 | 175 | 175 | 125 |
| Calcium (mg) | 40 | 40 | 50 | 40 | 30 | 50 | 40 | 40 |
| Iron (mg) | 2 | 1.5 | 1.75 | 2.5 | 2.5 | 2 | 1.75 | 2 |
| Phosphorus (mg) | N/A | 175 | 125 | 125 | 125 | 125 | 150 | 100 |
| Magnesium (mg) | N/A | 40 | 45 | 45 | 45 | 60 | 60 | 45 |
| Zinc (mg) | N/A | 0.4 | 0.75 | 1 | 0.75 | 1 | 1.5 | 1 |
| Manganese (mg) | N/A | 0.9 | 0.8 | 0.35 | 0.9 | 0.7 | 0.9 | 0.5 |
The nutrition facts listed below are per 2 slices of Sprouted 3 Grain flavour. See the above chart for the nutrition facts for each flavour:
Calories: 150
Fat: 2.5g from whole grains and flax seeds.
Saturated: 0.4g, trace amounts found in flax seeds and whole grains.
Omega-6: 0.7g from flax seeds.
Omega-3: 0.7g from flax seeds.
Monounsaturated: 0.5g from flax seeds and whole grains.
Carbohydrates: 26g mostly from sprouted whole grain flour and a smaller amount of enriched wheat flour.
Fiber: 6g
Sugar: 1g
Protein: 8g
Cholesterol: 0mg
Sodium: 230mg
Other nutrients: potassium 175mg, calcium 50mg, iron 1.75mg, phosphorus 125mg, magnesium 45mg, zinc 0.75mg, manganese 0.8mg.
Is Stonemill Bread Healthy? Bottomline
We gave Stonemill bread a score of 93%, making it an excellent choice. Stonemill bread is made from sprouted grains which have a higher nutritional value and antioxidant content than traditional wheat. While most Stonemill bread flavours contain enriched wheat, it is present in the bread in much smaller quantities compared to sprouted grains and whole-grain flour. Stonemill bread is an excellent source of fibre, with up to 7g per two slices, and a source of protein, with up to 9g per two slices. Most flavours also contain whole or ground flax seeds which add a source of soluble fibre and omega-3 (ground only).
Related Posts:
- High Protein Bread Options at the Grocery Store
- 15 Low Sodium Bread Brands at the Grocery Store
- 13 Best High Fiber Bread Options
Sources:
- Nutritional and end-use perspectives of sprouted grains: A comprehensive review. Food Sci Nutr. 2021;9:4617–4628. DOI: 10.1002/fsn3.2408
- Feng, H., Nemzer, B., & DeVries, J. W. (Eds.). (2019). Sprouted grains : nutritional value, production and applications. Woodhead Publishing.
- Whole Grains 101, Whole Grains Council (accessed September 10, 2024).
- List of Permitted Preservatives (Lists of Permitted Food Additives), Health Canada, 2024.
