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Bread made from ancient einkorn wheat
CALORIES · 100 G
GI
POTASSIUM · 100 G
FIBER · 100 G
2 slice (medium) of Einkorn bread (60 g) has 150 calories. That works out to 250 calories per 100 g. It contains 28.2 g of carbs, 5.4 g of protein, 2.1 g of fat and 3.6 g of fiber. Its 0.7 mg of Manganese covers 31% of the Daily Value. Its glycemic index is 50 (medium), so it raises blood sugar at a moderate pace.
Selected: 2 slice (medium) · 60 g
150
KCAL / 60G
Carbs
28.2g
· 10% DV
Protein
5.4g
· 11% DV
Fat
2.1g
· 3% DV
Fiber
3.6g
· 13% DV
DV is the share of the daily value covered, on a 2,000 kcal reference diet.
Calories come from: Carbs 74% · Protein 14% · Fat 12%
| Nutrient | Amount | % DV |
|---|---|---|
| Calories | 150 kcal | |
| Total fat | 2.1 g | 3% |
| Saturated fat | 0.3 g | 2% |
| Trans fat | 0 g | |
| Sodium | 258 mg | 11% |
| Total carbohydrate | 28.2 g | 10% |
| Fiber | 3.6 g | 13% |
| Protein | 5.4 g | 11% |
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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| Serving | Amount | Calories |
|---|---|---|
| 1 slice (medium) | 35 g | 88 kcal |
| 1 slice (thin) | 25 g | 63 kcal |
| 1 piece (small) | 30 g | 75 kcal |
| 1 slice (thick) | 50 g | 125 kcal |
| 1 piece (medium) | 60 g | 150 kcal |
| 2 slice (medium) | 70 g | 175 kcal |
| 1 serving (large) | 90 g | 225 kcal |
| 100 g | 100 g | 250 kcal |
| 1 serving (extra large) | 120 g | 300 kcal |
Calculated from 250 calories per 100 g.
Einkorn bread is made with flour from einkorn, an ancient variety of wheat. It may be baked with commercial yeast or sourdough, and its texture can range from soft to dense depending on how finely the flour is milled and how the dough is handled.
Yes, Einkorn bread often has a more pronounced, slightly nutty wheat flavor than bread made with modern wheat. Its crumb may also be denser, especially when made with whole-grain einkorn flour.
Einkorn bread can turn out dense when the dough is under-proofed or handled like a strong modern-wheat dough. Einkorn dough is delicate and can become sticky; gentle mixing and careful proofing help it rise without collapsing.
Yes, Einkorn bread can be made with a sourdough starter. Einkorn dough may ferment and weaken differently from dough made with modern bread flour, so watch the dough rather than relying only on a fixed rise time.
Einkorn flour can replace all-purpose flour, but a one-for-one swap may not give the same structure. Its dough is often softer and stickier, so begin by replacing only part of the flour and adjust handling to the recipe.
Store Einkorn bread at room temperature in a bread box or sealed bag, keeping the cut side covered. Refrigeration can make bread stale faster. If you will not finish it within a few days, slice and freeze it.
Yes, Einkorn bread freezes well. Slice it first, seal the slices in a freezer-safe bag, and take out only what you need. Toast frozen slices directly or let them thaw at room temperature.
No, Einkorn bread and spelt bread are made from different ancient wheat species. They can both have distinctive flavors and denser textures than some modern wheat breads, but they are not interchangeable names for the same grain.
Einkorn bread is not automatically healthier than every regular loaf. Its nutritional qualities depend on whether the flour is whole grain and on the recipe; compare the ingredients and choose a loaf that fits how you plan to eat it.
Yes, Einkorn bread works for sandwiches, though a dense loaf may be easier to use when sliced thinly. Toasting the slices can help them hold hearty fillings, and a softer loaf is usually more convenient for delicate fillings.
Vitamins
B3
1.92mg · 12% DV
B1
0.13mg · 11% DV
Biotin
2.4µg · 8% DV
Folate
22.8µg · 6% DV
Minerals
Manganese
0.72mg · 31% DV
Selenium
17µg · 31% DV
Phosphorus
108mg · 15% DV
Copper
0.12mg · 13% DV
Sodium
258mg · 11% DV
Potassium ⭐
102mg · 3% DV
GLYCEMIC INDEX
GLYCEMIC LOAD
Accounts for portion size — a more realistic measure than GI alone.
To burn the 150 calories in 2 slice (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.
Einkorn bread, known in Turkish as karakılçın ekmeği, is a rustic loaf made with karakılçın, a traditional Turkish heritage wheat. Recipes vary: some use wholemeal flour, while others use more finely milled flour, so the crumb and colour can differ between bakeries and home kitchens.
It has a pronounced wheat flavour, often with a gently nutty note, and a substantial crumb beneath a crisp crust. In Turkey it may accompany breakfast, cheese and olives, soups or everyday meals; elsewhere, serve it with eggs, salads or a bowl of soup. Its fibre content gives it a more filling character than very refined white bread. For a lighter topping, try sliced tomato, herbs and a little olive oil.
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.
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.
NOVA 3
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.
Contains these allergens:
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
SATURATED
0.3g
MONOUNSATURATED
0.36g
POLYUNSATURATED
0.72g
Omega 6:3 ratio 33:1
Above the ideal 4:1 (33:1).
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Nutrition data compiled from USDA FoodData Central and scientific sources.