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Sourdough bread made with einkorn flour and olives; fiber and sodium vary with the recipe.
CALORIES · 100 G
GI
POTASSIUM · 100 G
FIBER · 100 G
1 slice (medium) of Sourdough Olive Einkorn Bread (40 g) has 106 calories. That works out to 265 calories per 100 g. It contains 19 g of carbs, 3.7 g of protein, 2.1 g of fat and 1.7 g of fiber. Its 0.6 mg of Manganese covers 24% of the Daily Value. Its glycemic index is 54 (medium), so it raises blood sugar at a moderate pace.
Selected: 1 slice (medium) · 40 g
106
KCAL / 40G
Carbs
19g
· 7% DV
Protein
3.7g
· 7% DV
Fat
2.1g
· 3% DV
Fiber
1.7g
· 6% DV
DV is the share of the daily value covered, on a 2,000 kcal reference diet.
Calories come from: Carbs 69% · Protein 13% · Fat 18%
| Nutrient | Amount | % DV |
|---|---|---|
| Calories | 106 kcal | |
| Total fat | 2.1 g | 3% |
| Saturated fat | 0.32 g | 2% |
| Trans fat | 0 g | |
| Sodium | 192 mg | 8% |
| Total carbohydrate | 19 g | 7% |
| Fiber | 1.7 g | 6% |
| Protein | 3.7 g | 7% |
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) | 40 g | 106 kcal |
| 1 slice (thin) | 25 g | 66 kcal |
| 1 ounce (medium) | 28.4 g | 75 kcal |
| 1 slice (thick) | 55 g | 146 kcal |
| 1 piece (small) | 60 g | 159 kcal |
| 1 serving (medium) | 75 g | 199 kcal |
| 2 slice (medium) | 80 g | 212 kcal |
| 100 g | 100 g | 265 kcal |
| 1 piece (large) | 100 g | 265 kcal |
Calculated from 265 calories per 100 g.
Sourdough Olive Einkorn Bread is a loaf made with einkorn flour, sourdough starter and olives. Einkorn gives it a distinctive wheat flavor, while fermentation adds tang and the olives bring savory, salty pockets throughout the bread.
You make Sourdough Olive Einkorn Bread by mixing einkorn flour with sourdough starter and water, then folding olives into the dough before shaping and baking. Einkorn can produce a stickier, less elastic dough than modern bread wheat, so the method may need adjusting.
Einkorn bread is made from an ancient type of wheat, while regular wheat bread is usually made from modern wheat varieties. Sourdough Olive Einkorn Bread also gets its distinctive flavor and texture from fermentation and olives, not just from the flour.
Yes, Sourdough Olive Einkorn Bread contains gluten because einkorn is a type of wheat. Sourdough fermentation does not make it safe for people with celiac disease, so they should avoid it.
People with diabetes can include Sourdough Olive Einkorn Bread if it fits their meal plan, but it still contains carbohydrates that can raise blood sugar. Pairing a portion with protein and non-starchy vegetables can make a meal more balanced; ask your clinician or dietitian for individual guidance.
Store Sourdough Olive Einkorn Bread at room temperature in a dry place, with the cut side covered. A paper bag helps preserve the crust; refrigeration can make bread go stale faster, so freeze it if you need to keep it longer.
Yes, Sourdough Olive Einkorn Bread freezes well. Slice it before freezing in an airtight bag so you can take out just what you need; toast slices straight from frozen or let them thaw before serving.
Sourdough Olive Einkorn Bread can taste salty because olives contribute salt, and the recipe may add more to the dough. The final sodium level varies with the type and amount of olives and whether they were rinsed before mixing.
Sourdough Olive Einkorn Bread pairs well with eggs, cheese, tomato, hummus or a hearty soup. Its olive flavor already brings a savory, salty note, so taste it before adding salty spreads or cured meats.
Yes, you can toast Sourdough Olive Einkorn Bread. Toasting crisps the crust and brings out the olive aroma; use a moderate setting because exposed olive pieces or thin slices can brown quickly.
Vitamins
B1
0.1mg · 8% DV
B3
1.28mg · 8% DV
Folate
18µg · 5% DV
B2
0.05mg · 4% DV
Minerals
Manganese
0.56mg · 24% DV
Selenium
10µg · 18% DV
Copper
0.1mg · 11% DV
Phosphorus
72mg · 10% DV
Sodium
192mg · 8% DV
Potassium ⭐
88mg · 3% DV
GLYCEMIC INDEX
GLYCEMIC LOAD
Accounts for portion size — a more realistic measure than GI alone.
To burn the 106 calories in 1 slice (medium) (40 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.
Sourdough Olive Einkorn Bread is made with einkorn flour, olives and a naturally fermented sourdough. Einkorn is an ancient wheat associated with the wider region where it was first cultivated, including Anatolia; here it gives the loaf a gently earthy, nutty character, while the olives bring salty, savoury pockets of flavour.
Expect a browned crust and a fairly hearty, chewy crumb. It works well at breakfast with eggs or cheese, alongside soup, or simply dipped in olive oil—serving ideas that suit both Mediterranean tables and everyday home cooking elsewhere. The bread provides fibre as well as substantial carbohydrates. Since the olives add plenty of savoury flavour, pair it with fresh vegetables or a milder spread rather than adding more salty toppings.
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 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.
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
0.32g
MONOUNSATURATED
1.12g
POLYUNSATURATED
0.32g
Omega 6:3 ratio 9.3:1
Above the ideal 4:1 (9.3:1).
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Nutrition data compiled from USDA FoodData Central and scientific sources.