Grain

Bread

Bread is a baked staple from flour, water, and usually a leavening culture or chemical raiser. Wheat loaves dominate globally, while rye, corn, teff, and mixed grains define regional breads from sourdough boules to pita, naan, and injera-style batters. Crumb, crust, and fermentation time shape flavour from mild sandwich loaves to dark, sour ryes. Breadcrumbs and croutons extend stale bread into cookery.

Also known as: Pain, Pane, Brot, Roti / Naan, Khubz / Pita

Track this ingredient

Quantity

Unit

Kg Liters Whole

Note

Explore further

Breadcrumb

Corn

Flat

Mixed Grain

Quick Bread

Rye

Wheat

Characteristics

Preparations

CrumbledDay-OldDriedFreshFrozenSlicedToastedWhole

Traits

BakedChewyCrustyEarthyLeavenedMildSoftSourToastyWheatyYeasty

Nutrition

Typical values per 100 g edible portion. Nutrient names open the reference page.

Nutrition Facts

Per 100 g edible portion

Calories 350

Amount per 100 g

Total Fat 2.52 g
Saturated Fat 0.46 g
Trans Fat 0 g
Monounsaturated Fat 0.48 g
Polyunsaturated Fat 1.28 g
Cholesterol 0 mg
Sodium 5.15 mg
Salt 0.01 g
Total Carbohydrate 69.9 g
Dietary Fibre 5.58 g
Total Sugars 1.02 g
Complex / starch 61.2 g
Protein 9.7 g
Water 12 g

Detailed nutrients

Energy 350 kcal
Water 12 g
Carbohydrates 69.9 g
- Sugars 1.02 g
  - Monosaccharides 0.72 g
  - Disaccharides 0.31 g
- Starch 61.2 g
  - Amylose 15.3 g
  - Amylopectin 45.9 g
  - Digestible Starch 52 g
  - Resistant Starch 6.12 g
- Fibre 5.58 g
  - Soluble Fibre 1.95 g
  - Insoluble Fibre 3.63 g
Protein 9.7 g
- Plant Protein 9.21 g
Fat 2.52 g
- Saturated Fat 0.46 g
- Monounsaturated Fat 0.48 g
- Polyunsaturated Fat 1.28 g
  - Omega-3 0.13 g
  - Omega-6 0.64 g
Vitamins 57.1 mg
- Vitamin A 20 µg
- Vitamin B1 — Thiamine 0.27 mg
- Vitamin B2 — Riboflavin 0.09 mg
- Vitamin B3 — Niacin 3.56 mg
- Vitamin B5 — Pantothenic Acid 0.53 mg
- Vitamin B6 0.22 mg
- Vitamin B7 — Biotin 2.6 µg
- Vitamin B9 — Folate 25.6 µg
- Vitamin C 2 mg
- Vitamin E 0.67 mg
- Vitamin K 1.6 µg
Minerals 191 mg
- Major Minerals 185 mg
  - Calcium 30 mg
  - Sodium 5.15 mg
  - Potassium 150 mg
- Trace Minerals 5.9 mg
  - Iron 0.5 mg
  - Zinc 0.4 mg
  - Iodine 5 µg
Salt 0.01 g
- Sodium Chloride 0.01 g

Vitamins

vitamin-c: 2 · vitamin-a: 20 · vitamin-b1-thiamine: 0.27 · vitamin-b2-riboflavin: 0.09 · vitamin-b3-niacin: 3.56 · vitamin-b5-pantothenic-acid: 0.53 · vitamin-b6: 0.22 · vitamin-b7-biotin: 2.6 · vitamin-b9-folate: 25.6 · vitamin-e: 0.67 · vitamin-k: 1.6 ·

Minerals

Sodium: 5.15 · Potassium: 150 · Calcium: 30 · Iron: 0.5 · Zinc: 0.4 · Iodine: 5 ·

Dry grains are starch-forward with bran fibre when whole; refining strips fibre and some minerals.

In the kitchen

Culinary partners and combinations that usually underperform with Bread.

Pairs well with

Classic and complementary matches

ButterToast
CheeseSandwiches
Egg
GarlicGarlic bread
Olive
TomatoBruschetta

Usually avoid with

Often clash in flavour or tradition

History

10000 BCE

Early flatbreads from wild and domesticated grains accompanied the rise of agriculture.

3000 BCEEG

Egyptian bakers developed leavened breads that spread through Mediterranean trade.

1800

Industrial milling and commercial yeast transformed bread into a mass urban staple.

1990

Artisan sourdough revivals restored long fermentation and heritage flours to mainstream baking.