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Geigenbrot (raw) Calories
Raw dough, unbaked bread, yeast and grain mix
In season: Spring · Summer · Autumn · Winter
CALORIES · 100 G
GI
POTASSIUM · 100 G
FIBER · 100 G
Quick answer
1 piece (medium) of Geigenbrot (raw) (60 g) has 144 calories. That works out to 240 calories per 100 g. It contains 27.6 g of carbs, 4.5 g of protein, 1.5 g of fat and 1.9 g of fiber. Its 0.3 mg of Manganese covers 12% of the Daily Value. Its glycemic index is 65 (high), so it raises blood sugar quickly.
Geigenbrot (raw) Nutrition Facts
Selected: 1 piece (medium) · 60 g
144
KCAL / 60G
Carbs
27.6g
· 10% DV
Protein
4.5g
· 9% DV
Fat
1.5g
· 2% DV
Fiber
1.9g
· 7% DV
DV is the share of the daily value covered, on a 2,000 kcal reference diet.
Calories come from: Carbs 78% · Protein 13% · Fat 9%
Geigenbrot (raw) nutrition facts table · 1 piece (medium) (60 g)
| Nutrient | Amount | % DV |
|---|---|---|
| Calories | 144 kcal | |
| Total fat | 1.5 g | 2% |
| Saturated fat | 0.3 g | 2% |
| Trans fat | 0 g | |
| Sodium | 204 mg | 9% |
| Total carbohydrate | 27.6 g | 10% |
| Fiber | 1.9 g | 7% |
| Protein | 4.5 g | 9% |
Calories: Calories measure energy. Average daily need is 2,000 kcal. Excess calories are stored as fat, too few cause weight loss.
Carbs: Your body's primary energy source. The brain runs exclusively on carbs. Daily need: 275g.
Protein: Essential for muscle repair and cell growth. Daily need: 50g. Keeps you full and boosts metabolism.
Fat: Needed for hormone production and vitamin absorption. Daily need: 78g. Limit saturated fats, choose unsaturated.
Fiber: Critical for digestive health and satiety. Daily need: 28g. Stabilizes blood sugar, lowers cholesterol.
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How Many Calories in 1 Medium Geigenbrot (raw)?
| Serving | Amount | Calories |
|---|---|---|
| 1 piece (medium) | 60 g | 144 kcal |
| 1 g | 1 g | 2 kcal |
| 1 slice (thin) | 30 g | 72 kcal |
| 1 piece (small) | 40 g | 96 kcal |
| 1 slice (thick) | 50 g | 120 kcal |
| 1 piece (large) | 90 g | 216 kcal |
| 100 g | 100 g | 240 kcal |
| 1 serving (large) | 100 g | 240 kcal |
| 1 cup (chopped) | 120 g | 288 kcal |
Calculated from 240 calories per 100 g.
Frequently Asked Questions About Geigenbrot (raw)
Can you eat raw Geigenbrot?
No. Raw Geigenbrot contains uncooked flour, which can carry harmful germs, and yeasted dough can expand in your stomach. Bake it fully before eating rather than tasting the uncooked dough.
How do you bake raw Geigenbrot?
Bake raw Geigenbrot according to the recipe for its shape and size, using a preheated oven. The baking time and temperature vary with the dough and grain blend, so make sure the centre is fully cooked before serving.
Why does raw Geigenbrot smell alcoholic?
A mild alcoholic smell can develop in raw Geigenbrot as its yeast ferments sugars. A very strong smell alongside collapsed or overly sour dough can mean it has over-proofed; baking will not restore its original texture.
How can you tell when raw Geigenbrot has proofed enough?
Raw Geigenbrot is usually ready to bake when it has visibly expanded and feels lighter. Proofing time varies with room temperature and the grain mix, so judge the dough by its rise as well as by the recipe.
Can you freeze raw Geigenbrot dough?
Yes. Wrap raw Geigenbrot dough airtight before freezing, then thaw it in the refrigerator. Freezing may weaken the yeast, so let the dough rise again before baking if it has not become visibly puffy.
Why is raw Geigenbrot dense after baking?
Raw Geigenbrot can bake up dense if the yeast is inactive, the dough was under-proofed, or excess flour made it too stiff. Check that the yeast is working and keep the dough close to the recipe’s intended consistency.
Why is raw Geigenbrot dough sticky?
Some stickiness is normal in raw Geigenbrot dough, especially when the grain blend absorbs water slowly. Use lightly damp hands to handle it instead of adding lots of flour, which can make the baked bread dry and heavy.
How should you store raw Geigenbrot dough?
Keep raw Geigenbrot dough covered in the refrigerator and bake it promptly. The yeast continues fermenting at room temperature, which can make the dough rise too far and develop an overly sour flavour.
What flour should you use for raw Geigenbrot?
Use the grain flour or blend specified for raw Geigenbrot in your recipe. Whole-grain flours often absorb more water than refined flour, so swapping the flour can change the dough’s consistency and how well it rises.
Why does raw Geigenbrot collapse after rising?
Raw Geigenbrot can collapse when it is left to proof too long: the yeast stretches the dough until it cannot hold its shape. Bake it once it has risen as directed, rather than waiting for it to keep expanding.
Geigenbrot (raw) Vitamins & Minerals
Vitamins
B1
0.13mg · 11% DV
B3
1.26mg · 8% DV
B2
0.07mg · 5% DV
Folate
21µg · 5% DV
Minerals
Manganese
0.27mg · 12% DV
Sodium
204mg · 9% DV
Selenium
4.2µg · 8% DV
Copper
0.05mg · 6% DV
Potassium ⭐
66mg · 2% DV
Geigenbrot (raw) Glycemic Index
GLYCEMIC INDEX
GLYCEMIC LOAD
Accounts for portion size — a more realistic measure than GI alone.
How to Burn Off Geigenbrot (raw)
To burn the 144 calories in 1 piece (medium) (60 g):
🚶
Walking (5 km/h)
🏃
Running (8 km/h)
🚴
Cycling
🏊
Swimming
Times are calculated with the MET equation for a 70 kg adult. Actual burn varies with your weight, age and pace.
What is Geigenbrot (raw)?
Raw Geigenbrot is an unbaked, yeast-raised dough made from grains, associated with German-speaking bread traditions. It is dough in its pre-baking stage rather than a finished loaf, so its texture and flavour change considerably in the oven.
It smells and tastes of grain with a mild yeasty note, and feels moist, stretchy and sticky. It is not generally served as raw dough: bake it through, then enjoy the bread with breakfast, alongside soup, or with cheese and other simple toppings. Its nutritional character is mainly carbohydrate, with a modest amount of protein and little fat. For a lighter meal, pair the baked bread with vegetables or a fresh salad.
How Nutritious Is Geigenbrot (raw)?
Nutrient density
Medium
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
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.
Is Geigenbrot (raw) 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 Geigenbrot (raw) Contain Allergens?
Contains these allergens:
Which Diets Is Geigenbrot (raw) 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
Geigenbrot (raw) Fat Profile
SATURATED
0.3g
MONOUNSATURATED
0.36g
POLYUNSATURATED
0.18g
Omega 6:3 ratio 15:1
Above the ideal 4:1 (15:1).
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Nutrition data compiled from USDA FoodData Central and scientific sources.