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Sourdough Whole Wheat Olive Walnut Bread Calories
Source of fiber, healthy fats, and plant protein
CALORIES · 100 G
GI
POTASSIUM · 100 G
FIBER · 100 G
Quick answer
1 slice (medium) of Sourdough Whole Wheat Olive Walnut Bread (40 g) has 111 calories. That works out to 278 calories per 100 g. It contains 15.5 g of carbs, 3.8 g of protein, 4.1 g of fat and 2.8 g of fiber. Its 0.7 mg of Manganese covers 32% of the Daily Value. Its glycemic index is 48 (low), so it raises blood sugar slowly.
Sourdough Whole Wheat Olive Walnut Bread Nutrition Facts
Selected: 1 slice (medium) · 40 g
111
KCAL / 40G
Carbs
15.5g
· 6% DV
Protein
3.8g
· 8% DV
Fat
4.1g
· 5% DV
Fiber
2.8g
· 10% DV
DV is the share of the daily value covered, on a 2,000 kcal reference diet.
Calories come from: Carbs 54% · Protein 13% · Fat 33%
Sourdough Whole Wheat Olive Walnut Bread nutrition facts table · 1 slice (medium) (40 g)
| Nutrient | Amount | % DV |
|---|---|---|
| Calories | 111 kcal | |
| Total fat | 4.1 g | 5% |
| Saturated fat | 0.53 g | 3% |
| Trans fat | 0 g | |
| Sodium | 186 mg | 8% |
| Total carbohydrate | 15.5 g | 6% |
| Fiber | 2.8 g | 10% |
| Protein | 3.8 g | 8% |
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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How Many Calories in 1 Slice of Sourdough Whole Wheat Olive Walnut Bread?
| Serving | Amount | Calories |
|---|---|---|
| 1 slice (medium) | 40 g | 111 kcal |
| 1 slice (thin) | 25 g | 70 kcal |
| 1 piece (small) | 35 g | 97 kcal |
| 1 slice (thick) | 55 g | 153 kcal |
| 1 cup (diced) | 55 g | 153 kcal |
| 1 piece (large) | 75 g | 209 kcal |
| 2 slice (double) | 80 g | 222 kcal |
| 100 g | 100 g | 278 kcal |
| 1 serving (medium) | 100 g | 278 kcal |
Calculated from 278 calories per 100 g.
Frequently Asked Questions About Sourdough Whole Wheat Olive Walnut Bread
What goes well with Sourdough Whole Wheat Olive Walnut Bread?
Sourdough Whole Wheat Olive Walnut Bread pairs well with soft cheese, soup, or a simple salad. Its savory olives and rich walnuts also work with eggs at breakfast; choose mild toppings so they do not overwhelm the bread's flavor.
How do you make Sourdough Whole Wheat Olive Walnut Bread at home?
Make Sourdough Whole Wheat Olive Walnut Bread by mixing whole wheat dough with an active sourdough starter, then folding in drained olives and chopped walnuts. Let the dough ferment, shape it, and bake until cooked through; cool it before slicing.
Why is my Sourdough Whole Wheat Olive Walnut Bread dense?
Sourdough Whole Wheat Olive Walnut Bread can be naturally hearty because whole wheat flour contains bran, while olives and walnuts weigh down the dough. Under-fermentation or adding too much flour can make the loaf especially compact rather than airy.
How should you store Sourdough Whole Wheat Olive Walnut Bread?
Keep Sourdough Whole Wheat Olive Walnut Bread in a bread box or a closed bag in a cool, dry place after it has cooled completely. Avoid trapping warmth or moisture, which encourages mold, and discard the loaf if mold appears.
Can you freeze Sourdough Whole Wheat Olive Walnut Bread?
Yes, Sourdough Whole Wheat Olive Walnut Bread freezes well. Slice it first and seal the slices in a freezer-safe bag so you can take out only what you need; toast slices straight from frozen or let them thaw before serving.
Do you need to drain olives before adding them to Sourdough Whole Wheat Olive Walnut Bread?
Yes, drain the olives well before adding them to Sourdough Whole Wheat Olive Walnut Bread. Excess brine or moisture can make the dough slack and the baked crumb gummy; chopping large olives also helps distribute them more evenly.
Should walnuts be toasted for Sourdough Whole Wheat Olive Walnut Bread?
No, toasting the walnuts is optional when making Sourdough Whole Wheat Olive Walnut Bread. Raw walnuts give a softer, milder result, while lightly toasted ones bring a deeper nutty flavor; cool toasted walnuts before mixing them into the dough.
Can you toast Sourdough Whole Wheat Olive Walnut Bread?
Yes, Sourdough Whole Wheat Olive Walnut Bread is good toasted. Toasting crisps the surface and brings out the walnuts, but watch for loose olive or walnut pieces near the heating elements and use slices thick enough to hold together.
How is Sourdough Whole Wheat Olive Walnut Bread different from regular sourdough bread?
Sourdough Whole Wheat Olive Walnut Bread includes whole wheat flour, olives, and walnuts, so it is heartier and more savory than a plain sourdough loaf. The added pieces also change the crumb, making it less uniform and giving each slice a different mix of flavors.
Can people with diabetes eat Sourdough Whole Wheat Olive Walnut Bread?
People with diabetes can include Sourdough Whole Wheat Olive Walnut Bread, but sourdough fermentation does not make its carbohydrates irrelevant. A slice can affect blood glucose, so portion size and what you eat alongside it matter; ask your clinician for advice tailored to your care plan.
Sourdough Whole Wheat Olive Walnut Bread Vitamins & Minerals
Vitamins
B1
0.13mg · 11% DV
B3
1.56mg · 10% DV
Biotin
2.88µg · 10% DV
B6
0.1mg · 6% DV
Minerals
Manganese
0.73mg · 32% DV
Selenium
12µg · 22% DV
Phosphorus
98mg · 14% DV
Copper
0.12mg · 13% DV
Sodium
186mg · 8% DV
Potassium ⭐
102mg · 3% DV
Sourdough Whole Wheat Olive Walnut Bread Glycemic Index
GLYCEMIC INDEX
GLYCEMIC LOAD
Accounts for portion size — a more realistic measure than GI alone.
How to Burn Off Sourdough Whole Wheat Olive Walnut Bread
To burn the 111 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.
What is Sourdough Whole Wheat Olive Walnut Bread?
Sourdough Whole Wheat Olive Walnut Bread is a loaf made with whole-wheat flour and sourdough, with olives and walnuts mixed into the dough. Its tangy, hearty crumb balances the olives’ savoury saltiness with the walnuts’ mild sweetness and crunch. It is a modern bakery-style variation rather than a dish tied to one particular region.
Enjoy it toasted for breakfast, alongside soup or salad, or with cheese and fresh vegetables; it also makes a flavourful sandwich. The whole grains contribute fibre, while the nuts and olives add fats and plant protein. At 7.1 g of fibre per 100 g, it is a substantial bread, so a slice with tomatoes or a bowl of soup makes an easy, balanced pairing.
How Nutritious Is Sourdough Whole Wheat Olive Walnut Bread?
Nutrient density
High
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
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.
Is Sourdough Whole Wheat Olive Walnut Bread Processed?
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.
Does Sourdough Whole Wheat Olive Walnut Bread Contain Allergens?
Contains these allergens:
Which Diets Is Sourdough Whole Wheat Olive Walnut 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
Sourdough Whole Wheat Olive Walnut Bread Fat Profile
SATURATED
0.53g
MONOUNSATURATED
1.65g
POLYUNSATURATED
1.77g
Omega 6:3 ratio 7:1
Above the ideal 4:1 (7:1).
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Nutrition data compiled from USDA FoodData Central and scientific sources.