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Bread (Raw Dough) Calories
Raw bread dough; high in carbohydrates, unbaked protein and fiber
CALORIES
GI
POTASSIUM
FIBER
Bread (Raw Dough) Nutrition Facts
Selected: 100 g
240
KCAL / 100G
Carbs
48g
· 82%
Protein
7.5g
· 13%
Fat
1.5g
· 5%
Fiber
2.5g
Bread (Raw Dough) Vitamins & Minerals
Vitamins
B1
0.22mg · 18% DV
B3
1.6mg · 10% DV
Folate
30µg · 8% DV
B2
0.08mg · 6% DV
Minerals
Sodium
370mg · 16% DV
Selenium
7µg · 13% DV
Zinc
1mg · 9% DV
Phosphorus
60mg · 9% DV
Bread (Raw Dough) Glycemic Index
GLYCEMIC INDEX
GLYCEMIC LOAD
Accounts for portion size — a more realistic measure than GI alone.
Is Bread (Raw Dough) Processed?
NOVA 2
Minimally Processed
1. Unprocessed
2. Minimally Processed
3. Processed
4. Ultra-Processed
NOVA classifies foods into 4 groups by industrial processing. NOVA 1 (unprocessed) is the healthiest.
Does Bread (Raw Dough) Contain Allergens?
Contains these allergens:
Which Diets Is Bread (Raw Dough) Good For?
Vegan
— Not suitable
Vegetarian
✓ Suitable
Gluten-Free
— Not suitable
Dairy-Free
— Not suitable
Mediterranean
— Not suitable
Paleo
— Not suitable
Whole30
— Not suitable
DASH
— Not suitable
Keto
— Not suitable
Low FODMAP
— Not suitable
Bread (Raw Dough) Fat Profile
SATURATED
0.3g
MONOUNSATURATED
0.2g
POLYUNSATURATED
0.3g
Omega 6:3 ratio 8.3:1
Above the ideal 4:1 (8.3:1).
Foods Similar to Bread (Raw Dough)
Bread (Raw Dough) — Frequently Asked Questions
Is it safe to eat raw bread dough?
No. Un can contain harmful microorganisms before cooking, and yeast dough may expand in the stomach and cause discomfort. Bake the dough fully before eating it.
Why can raw bread dough cause bloating or stomach pain?
Yeast and fermentable carbohydrates in dough can increase gas and bloating in some people. Raw dough can also be difficult to digest, especially for people with sensitive guts.
How long should bread dough be left to rise?
Rising time depends on room temperature, yeast quantity, and the recipe. Watching for the dough to roughly double in size is more reliable than following the clock alone.
How can you tell if bread dough has overproofed?
Overproofed dough may smell strongly yeasty or sour, deflate easily when touched, and rise poorly in the oven. It can sometimes be gently reshaped and given a short final proof, though the texture may be less airy.
Can bread dough be stored in the refrigerator?
Yes. Cold proofing slows fermentation and can develop a deeper flavour. Keep the dough in a lightly oiled, covered container and check it so it does not overproof.
Can bread dough be frozen?
Yes, dough can be portioned and frozen after its first rise. Thaw it in the refrigerator, then let it come to room temperature and rise again before baking.
Why does bread dough develop a dry skin?
Dough dries out when exposed to air, forming a skin that makes shaping harder. Cover the bowl tightly with a lid, wrap, or a damp cloth; a very light coating of oil also helps.
Why is my bread dough sticky?
Sticky dough may result from a high water content, insufficient mixing, or flour that absorbs less water. Instead of adding lots of extra flour, try lightly oiling your hands and allowing the dough time to rest.
What ingredients go well in bread dough?
Olives, cheese, fresh or dried herbs, garlic, walnuts, and seeds add flavour and texture. Use wet fillings sparingly because they can make the dough harder to handle.
Should people with gluten-related conditions avoid raw bread dough?
Yes. Wheat-based bread dough contains gluten and is not appropriate for people with coeliac disease or a wheat allergy. Fermentation does not remove gluten.
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Nutrition data compiled from USDA FoodData Central and scientific sources.