Grain
Wheat
Wheat bread is the everyday loaf class made primarily from wheat flour—ranging from lean crusty baguettes and sourdoughs to soft sandwich pan loaves. Gluten gives chew and structure; crumb can be open or tight depending on hydration and mixing. Flavour runs from mild white to nutty wholemeal. Use for toast, sandwiches, breadcrumbs, panade, and bread pudding. Day-old wheat bread revives as croutons or strata. Match style to use: sturdy levain for olive oil dipping, soft pullman for neat sandwiches.
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Characteristics
Preparations
Traits
Nutrition and pairings
Nutrition
Typical values per 100 g edible portion. Nutrient names open the reference page.
Nutrition Facts
Per 100 g edible portion
Amount per 100 g
- Total Fat 2.58 g
- Saturated Fat 0.48 g
- Trans Fat 0 g
- Monounsaturated Fat 0.51 g
- Polyunsaturated Fat 1.18 g
- Cholesterol 0 mg
- Sodium 5.24 mg
- Salt 0.01 g
- Total Carbohydrate 73.7 g
- Dietary Fibre 5.7 g
- Total Sugars 1 g
- Complex / starch 58.4 g
- Protein 9.96 g
- Water 12.2 g
- Energy 328 kcal
- Water 12.2 g
- Carbohydrates 73.7 g
- Protein 9.96 g
- Fat 2.58 g
- Saturated Fat 0.48 g
- Monounsaturated Fat 0.51 g
- Polyunsaturated Fat 1.18 g
- Omega-3 0.12 g
- Vitamins 60.8 mg
- Vitamin A 15 µg
- Vitamin B1 — Thiamine 0.34 mg
- Vitamin B2 — Riboflavin 0.11 mg
- Vitamin B3 — Niacin 4.4 mg
- Vitamin B5 — Pantothenic Acid 0.65 mg
- Vitamin B6 0.27 mg
- Vitamin B7 — Biotin 3.2 µg
- Vitamin B9 — Folate 31.9 µg
- Vitamin C 2 mg
- Vitamin E 0.83 mg
- Vitamin K 2.1 µg
- Minerals 407 mg
- Major Minerals 405 mg
- Trace Minerals 1.5 mg
- Iron 1.5 mg
- Salt 0.01 g
Vitamins
vitamin-c: 2 · vitamin-a: 15 · vitamin-b1-thiamine: 0.34 · vitamin-b2-riboflavin: 0.11 · vitamin-b3-niacin: 4.4 · vitamin-b5-pantothenic-acid: 0.65 · vitamin-b6: 0.27 · vitamin-b7-biotin: 3.2 · vitamin-b9-folate: 31.9 · vitamin-e: 0.83 · vitamin-k: 2.1 ·
Minerals
Wheat of Bread: composition reflects this culinary part relative to the whole ingredient.
History
Wheat cultivation underpinned early Near Eastern bread cultures.
Roller milling and bakeries industrialised wheat bread as an urban staple worldwide.
Sliced pan wheat bread became the default sandwich loaf in many countries.