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 0.1 mg of B1 covers 7% of the Daily Value. Its glycemic index is 70 (high), so it raises blood sugar quickly.

What is Homemade bread?

Homemade bread is baked from a simple dough, commonly made with wheat flour, water, yeast and salt. The flour and method of proofing shape the loaf, but a rustic version often has a deeply browned, crisp crust and a soft, airy crumb. It is a familiar staple across many home-cooking traditions rather than a dish tied to one single place.

Serve it warm with butter, cheese or eggs at breakfast, use it to accompany soup and meals, or toast slices for sandwiches. Its nutritional profile is mainly carbohydrate, with some protein and a little fibre. Pairing a slice with eggs, beans or another protein-rich topping can make a more filling meal; whole-wheat flour adds a heartier texture and more fibre.

Homemade bread Nutrition Facts

Selected: 100 g

250

KCAL / 100G

Carbs

48g

· 17% DV

Protein

8.5g

· 17% DV

Fat

2.5g

· 3% DV

Fiber

2.7g

· 10% 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

0.25mg · 21% DV

2.6mg · 16% DV

0.12mg · 9% DV

Folate

35µg · 9% DV

Minerals

Sodium

490mg · 21% DV

Selenium

10µg · 18% DV

Iron

3mg · 17% DV

Phosphorus

90mg · 13% DV

How Nutritious Is Homemade bread?

Nutrient density

Medium

35/ 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

41/ 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

0.5g

POLYUNSATURATED

0.6g

⚖️

Omega 6:3 ratio 15:1

Above the ideal 4:1 (15:1).

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, kneading the dough, letting it rise, shaping it, and baking it until browned. Give the dough enough time to rise; rushing this step can leave the loaf dense.

Why is my homemade bread so dense?

Homemade bread is often dense when the dough is under-risen, too dry, or weighed down with excess flour. Measure flour carefully and let the dough rise until visibly expanded before baking; adding more flour during kneading can make the crumb heavy.

Why didn’t my homemade bread rise?

Homemade bread may not rise if the yeast is inactive, the liquid was too hot, or the room is too cold. Use fresh yeast and lukewarm liquid, then let the covered dough rise somewhere comfortably warm until it has visibly expanded.

How should you store homemade bread?

Store homemade bread at room temperature once it has cooled completely, using a bread box or a paper bag. Avoid refrigerating it, since bread tends to go stale faster there; keep the cut side facing down to help the inside stay soft.

Can you freeze homemade bread?

Yes, homemade bread freezes well. Cool it completely, then freeze the loaf whole or in slices in a tightly sealed freezer bag. Slicing first lets you thaw only what you need; thaw it at room temperature before serving.

How do you get a crispy crust on homemade bread?

A hot oven and steam at the start of baking help homemade bread develop a crisp crust. Place a heat-safe pan in the oven and add hot water when the loaf goes in, taking care to avoid the steam. Let the loaf cool uncovered.

Should homemade bread dough rise twice?

Usually, homemade bread dough rises twice: once after kneading and again after shaping. The first rise develops the dough, while the second helps the loaf expand before baking. Follow the recipe’s cues rather than relying only on a fixed time.

Can you use all-purpose flour for homemade bread?

Yes, all-purpose flour works for homemade bread, though the loaf may be less chewy and rise a little less than one made with bread flour. Bread flour’s higher protein content helps form a stronger gluten network and gives the crumb more structure.

Why does homemade bread crack on top?

Homemade bread can crack when its crust sets before the loaf has finished expanding in the oven. Scoring the shaped dough gives it a planned place to open; without cuts, expansion may split the crust unevenly.

Can you make homemade bread without yeast?

Yes, homemade bread can be made without yeast using baking powder or baking soda as the leavening agent. The result is a quick bread with a closer, more tender crumb, rather than the airy texture and fermented flavor of a yeasted loaf.

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Nutrition data compiled from USDA FoodData Central and scientific sources.

· Last updated: September 24, 2026