🍞 Bread Calorie Calculator
Calculate calories per slice and whole loaf for any bread type or size
| Bread Type | Cal/100g | Carbs (g) | Protein (g) | Fat (g) | Fiber (g) |
|---|---|---|---|---|---|
| White Sandwich | 265 | 51 | 9 | 3 | 3 |
| Whole Wheat | 247 | 46 | 13 | 3 | 7 |
| Sourdough | 289 | 56 | 11 | 1 | 3 |
| Rye Bread | 259 | 48 | 9 | 3 | 6 |
| Multigrain | 265 | 49 | 11 | 4 | 6 |
| Ciabatta | 271 | 52 | 9 | 3 | 3 |
| Brioche | 368 | 45 | 10 | 17 | 2 |
| Focaccia | 249 | 40 | 7 | 7 | 2 |
| Bread Style | Thin Slice | Regular Slice | Thick Slice |
|---|---|---|---|
| White Sandwich | 20g (53 cal) | 30g (79 cal) | 40g (106 cal) |
| Whole Wheat | 22g (54 cal) | 32g (79 cal) | 45g (111 cal) |
| Sourdough | 30g (87 cal) | 40g (116 cal) | 55g (159 cal) |
| Rye | 25g (65 cal) | 35g (91 cal) | 50g (130 cal) |
| Multigrain | 28g (74 cal) | 38g (101 cal) | 50g (133 cal) |
| Brioche | 35g (129 cal) | 45g (166 cal) | 60g (221 cal) |
In its essence, Bread is made up of simply water, flour and commonly yeast, that one bakes together; basic elements that surprisingly connects folks across centuries. It stays unchanged in various regions, shown on tables of Europe until the Middle East and even more away. Historians about cooking consider it between the most ancient inventions of mankind, what makes sense because of its central role in many societies.
Daily millions of people consume it, and that did not change much despite our mainstream food choices today.
Bread Basics and Easy Home Baking
When one converts cereals in Bread, happens real magic. Wheat and ryes become much more digestible for the body, and quickly one has practical nourishment, that after baking requires no additional process. Here the secret, why Bread evolved to base of many civilizations, whether deal about raised Bread or bitter sourdough.
The diversity here genuinely sticks. Between the traditions are raised Bread, sourdough, baguettes, ciabatta, focaccia, bagels and warm cross buns. Moreover come the funny variants, blueberry and honey pastries, soft cinnamon buns, pizza dough.
For home baking, simple farmhouse Bread is genuinely easy, likewise as potato focaccia, whole grain yeast Bread, banana Bread and pita, that all work well.
What disarms in home Bread making: one does not require lot. A stand mixer boosts the process, of course, even so a mixing bowl, wooden spoon and your too hands for reaching excellent blending. Some recipes intend basics (only four ingredients), no special molds, no mixer necessary and entirely without blending.
The most difficult part happens alone, while you deal with something else.
Rise is the moment, where everything becomes serious. It is the phase, in that one leaves the dough rise in warm place, and it usually lasts at least one hour. The second blending and shaping is equally important…
If one errs hear, will result uneven density in the ended Bread. Well done kneading and rise genuinely shows.
What gives good handmade Bread its glory, are heavy crispy crust tied to soft crumb, full in those big cavities typical for sourdough. Brick ovens and wood fired setups create those wonderful thick-crusty Bread, that home ovens hardly copy. By the way, one can add nuts, vegetables, cured meats, cheeses, fruits, purees, seeds or roasted wheat bran for entirely alter the flavor and the makeup.
Portions commonly surprisingly little for folks, they are tinier than one would think. Standard portion matches basic one slice, that weighs around 40 grams. For dense or big Bread?
Half of slice suffices as portion. Bruschetta works ideally onslices, that well absorb olive oil and tomato sauce.