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Homemade whole wheat bread Calories
Whole grain, high fiber, homemade bread
CALORIES
GI
POTASSIUM
FIBER
Homemade whole wheat bread Nutrition Facts
Selected: 100 g
230
KCAL / 100G
Carbs
41g
· 74%
Protein
8.5g
· 15%
Fat
2.5g
· 11%
Fiber
6g
Homemade whole wheat bread Vitamins & Minerals
Vitamins
B1
0.35mg · 29% DV
B3
3.5mg · 22% DV
B2
0.11mg · 8% DV
B5
0.4mg · 8% DV
Minerals
Manganese
1mg · 43% DV
Selenium
13µg · 24% DV
Magnesium
70mg · 17% DV
Sodium
370mg · 16% DV
Homemade whole wheat bread Glycemic Index
GLYCEMIC INDEX
GLYCEMIC LOAD
Accounts for portion size — a more realistic measure than GI alone.
Is Homemade whole wheat 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 whole wheat bread Contain Allergens?
Contains these allergens:
Which Diets Is Homemade whole wheat bread Good For?
Vegan
✓ Suitable
Vegetarian
✓ Suitable
Gluten-Free
— Not suitable
Dairy-Free
— Not suitable
Mediterranean
✓ Suitable
Paleo
— Not suitable
Whole30
— Not suitable
DASH
— Not suitable
Keto
— Not suitable
Low FODMAP
— Not suitable
Homemade whole wheat bread Fat Profile
SATURATED
0.5g
MONOUNSATURATED
0.3g
POLYUNSATURATED
1.1g
Omega 6:3 ratio 11.3:1
Above the ideal 4:1 (11.3:1).
Foods Similar to Homemade whole wheat bread
Homemade whole wheat bread — Frequently Asked Questions
Why does homemade whole wheat bread sometimes turn out dense or hard?
Whole wheat flour absorbs more water and its bran can interfere with gluten development, making the loaf naturally less lofty. Adequate kneading, resting time, and hydration help improve the crumb.
What is the best way to store homemade whole wheat bread?
Let it cool completely, then keep it in a bread box or clean bread bag for short-term use. For longer storage, slice and freeze it rather than refrigerating it, as refrigeration can make bread stale faster.
Can homemade whole wheat bread be frozen?
Yes. Freeze it in slices so you can take out only what you need, then thaw at room temperature or warm it in a toaster or oven.
Why is my whole wheat bread dough not rising well?
Old yeast, water that is too hot or too cold, and a cool proofing environment can all limit rising. Dough made with whole wheat flour also usually rises less dramatically than dough made with refined white flour.
What goes well with whole wheat bread for breakfast?
Pair it with eggs, yogurt, or cheese for protein, and add avocado, olive oil, or tahini for satisfying fats. Fresh vegetables and greens add flavor and volume to the meal.
Is whole wheat bread better before or after a workout?
Before exercise, a modest serving can provide a practical carbohydrate-based snack when paired with foods that feel easy to digest. After training, combine it with a protein food such as eggs, yogurt, or a bean spread to support recovery.
Is it unhealthy to eat whole wheat bread at night?
Eating bread at night is not inherently unhealthy; overall eating patterns and portion size matter more. People who experience reflux or indigestion may feel better avoiding large meals close to bedtime.
Does homemade whole wheat bread keep you fuller than white bread?
It often may, because its higher-fibre structure can support longer-lasting fullness. How filling it feels also depends on the serving size, recipe, and whether it is eaten with protein or fat.
Can whole wheat bread cause bloating?
A sudden increase in fibre can cause gas or bloating in some people, especially if they are not used to it. Increasing intake gradually and drinking enough fluids may help; people with coeliac disease or gluten-related disorders should avoid it.
How can I keep the crust of homemade whole wheat bread from becoming too hard?
Adding steam during the first part of baking, such as with a heat-safe pan of hot water, can help limit excessive crust hardening. Cool the loaf on a rack, and loosely cover it with a clean towel while cooling if you prefer a softer crust.
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Nutrition data compiled from USDA FoodData Central and scientific sources.