1 slice (medium) of Homemade Bread (35 g) has 88 calories. That works out to 250 calories per 100 g. It contains 16.8 g of carbs, 3 g of protein, 0.9 g of fat and 0.9 g of fiber. Its 4.6 µg of Selenium covers 8% of the Daily Value. Its glycemic index is 70 (high), so it raises blood sugar quickly.

What is Homemade Bread?

Homemade bread is a simple loaf baked at home from staple grain ingredients and yeast. Its crust can turn thick and deeply browned, while the inside stays soft and airy; the flavour is mild, making it easy to pair with savoury or sweet toppings.

It is commonly sliced for breakfast or lunch, served alongside soup and other meals, or toasted and spread with butter, jam or cheese. For many households, a fresh loaf is an everyday table bread rather than a dish reserved for special occasions. It is mainly a source of carbohydrates, with some protein and fibre. Pair a slice with eggs, beans or vegetables for a more filling meal, or toast it without adding extra fat.

Homemade Bread Nutrition Facts

Selected: 100 g

250

KCAL / 100G

Carbs

48g

· 17% DV

Protein

8.5g

· 17% DV

Fat

2.7g

· 3% DV

Fiber

2.5g

· 9% DV

DV is the share of the daily value covered, on a 2,000 kcal reference diet.

Calories come from: Carbs 77% · Protein 14% · Fat 9%

Homemade Bread Vitamins & Minerals

Vitamins

0.23mg · 19% DV

2.2mg · 14% DV

0.11mg · 8% DV

Folate

30µg · 8% DV

Minerals

Selenium

13µg · 24% DV

Sodium

490mg · 21% DV

Iron

3mg · 17% DV

Phosphorus

90mg · 13% DV

How Nutritious Is Homemade Bread?

Nutrient density

Low

30/ 100

How many vitamins, minerals and how much fiber this food carries per calorie. A high score means a lot of nutrition for few calories.

Satiety score

Medium

40/ 100

An EatBetter score computed from fiber, protein and calorie density. A high score means staying full longer on the same calories.

Both scores are calculated per 100 g and do not change with the selected portion. The satiety score is EatBetter's own calculation, not a clinical measure.

Homemade Bread Glycemic Index

GLYCEMIC INDEX

High

0 Low5570100

GLYCEMIC LOAD

High

Accounts for portion size — a more realistic measure than GI alone.

How to Burn Off Homemade Bread

To burn the 250 calories in 100 g:

🚶

62min

Walking (5 km/h)

🏃

26min

Running (8 km/h)

🚴

34min

Cycling

🏊

29min

Swimming

Times are calculated with the MET equation for a 70 kg adult. Actual burn varies with your weight, age and pace.

Is Homemade Bread 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 Homemade Bread Contain Allergens?

Contains these allergens:

Gluten yes

Dairy free

Eggs free

Peanuts free

Tree nuts free

Fish free

Soy free

Sesame free

Which Diets Is Homemade Bread 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

Homemade Bread Fat Profile

SATURATED

0.5g

MONOUNSATURATED

0.4g

POLYUNSATURATED

0.7g

⚖️

Omega 6:3 ratio 20:1

Above the ideal 4:1 (20:1).

Compare Homemade Bread

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Homemade Bread vs Bulgur Pilaf130 kcal more per 100 g

→🍞vs🍝

Homemade Bread vs Whole wheat pasta126 kcal more per 100 g

→🍞vs🥖

Homemade Bread vs Breadstick160 kcal fewer per 100 g

→🍞vs🥯

Homemade Bread vs Simit90 kcal fewer per 100 g

→

Foods Similar to Homemade Bread

🍚

Bulgur Pilaf

120 kcal

🍝

Whole wheat pasta

124 kcal

🥖

Breadstick

410 kcal

🥯

Simit

340 kcal

🥣

Granola

450 kcal

🍚

Rice Pilaf

150 kcal

🍚

Basmati Rice Pilaf

140 kcal

🍝

Pasta (Boiled)

155 kcal

Frequently Asked Questions About Homemade Bread

How do you make homemade bread?

Homemade bread is made by mixing flour, water, yeast, and salt, then kneading, proofing, shaping, and baking the dough. Let it rise until visibly larger, shape it gently, and give it a second rise before baking for a lighter crumb.

Why is my homemade bread dense?

Homemade bread is often dense because the dough was under-kneaded, under-proofed, or made with too much flour. Knead until the dough becomes elastic, add flour gradually rather than packing it into the measuring cup, and let the shaped loaf rise before baking.

Why did my homemade bread not rise?

Homemade bread may fail to rise if the yeast is inactive, the liquid was too hot, or the dough was kept somewhere cold. Use fresh yeast, warm rather than hot liquid, and let the covered dough rise in a comfortably warm, draft-free spot.

How should you store homemade bread?

Store homemade bread at room temperature in a bread box or a closed bag once it has cooled completely. Avoid refrigerating it: the cool, dry environment makes bread go stale faster. Freeze what you will not eat within a few days.

Can you freeze homemade bread?

Yes, homemade bread freezes well. Cool it completely, then freeze the whole loaf or sliced portions in a tightly sealed freezer bag. Slices can go straight into a toaster, while a whole loaf is best thawed at room temperature.

Why is the crust on homemade bread so hard?

Homemade bread can develop a very hard crust if it bakes too long or loses too much moisture in the oven. If the crust browns before the loaf is done, loosely cover it with foil and continue baking until the center is cooked.

What flour is best for homemade bread?

Bread flour is a reliable choice for homemade bread because its higher protein content helps form an elastic dough and gives the loaf structure. All-purpose flour also works, but it may absorb a different amount of water, so adjust the dough gradually.

How long should homemade bread cool before slicing?

Homemade bread should cool until the center has set before you slice it. Cutting while it is hot can compress the crumb and make it seem gummy, even when the loaf is fully baked. Place it on a rack so air can circulate.

Can homemade bread dough rise overnight?

Yes, homemade bread dough can rise overnight in the refrigerator. Cover the bowl so the surface does not dry out, and allow the chilled dough time to warm slightly before shaping or baking; a full night at room temperature can overproof it.

How can you tell when homemade bread is done baking?

Homemade bread is done when the crust is deeply browned and the bottom sounds hollow when tapped. For a more reliable check, use an instant-read thermometer in the center; a fully baked loaf is usually around 200–210°F.

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Nutrition data compiled from USDA FoodData Central and scientific sources.

· Last updated: September 24, 2026