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Traditional rustic bread, crusty exterior, dense crumb
CALORIES
GI
POTASSIUM
FIBER
Selected: 100 g
245
KCAL / 100G
Carbs
48g
· 81%
Protein
8.5g
· 14%
Fat
1.2g
· 5%
Fiber
3.2g
Vitamins
B1
0.22mg · 18% DV
B3
2.1mg · 13% DV
Folate
30µg · 8% DV
B2
0.08mg · 6% DV
Minerals
Manganese
1mg · 43% DV
Selenium
13µg · 24% DV
Sodium
480mg · 21% DV
Iron
2mg · 11% DV
GLYCEMIC INDEX
GLYCEMIC LOAD
Accounts for portion size — a more realistic measure than GI alone.
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
— Not 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
0.2g
MONOUNSATURATED
0.15g
POLYUNSATURATED
0.3g
Omega 6:3 ratio 12.5:1
Above the ideal 4:1 (12.5:1).
Let it cool completely, then keep it in a paper bag or bread box in a cool, dry place. For storage beyond a few days, slice and freeze it to slow mould growth and staling.
Yes. Freeze individual slices in an airtight bag so you can take out only what you need; slices can be toasted straight from frozen.
Stale bread works well for croutons, breadcrumbs, stuffing, or baked toast. Discard it if there is mould, an unusual smell, or a sticky texture.
Toasting does not substantially change the bread's basic nutrient content, but it removes moisture and makes the slice crisper. Avoid burning it or toasting it very dark.
Pair it with protein-rich foods such as eggs, cheese, yoghurt, or hummus, plus vegetables or fruit. Keep highly sweet spreads, such as jam or chocolate spread, as a smaller part of the meal.
Before exercise, plain bread or bread with a light topping can provide convenient carbohydrate. After training, combine it with a protein source such as yoghurt, eggs, cheese, or beans for a more balanced recovery meal.
Eating bread at night is not inherently harmful; overall eating habits and portion size matter more. People prone to reflux or indigestion may do better with a smaller, less fatty late meal.
Not necessarily. Its nutritional quality depends on the flour and recipe; breads made with whole grains and visible grains may be more filling, but a rustic appearance does not guarantee that a loaf is wholegrain.
Country bread made from wheat contains gluten and is not suitable for people with coeliac disease or a wheat allergy. Those choosing gluten-free foods should also consider possible cross-contact during baking and handling.
No. Even a traditional or minimally additived loaf is still a carbohydrate-containing food, so serving size remains relevant. Check the ingredient list for the type of flour used and additions such as sugar, oils, or improvers.
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Nutrition data compiled from USDA FoodData Central and scientific sources.