Bread Flour
How Many Calories Are in Bread Flour? Nutrition Facts and Benefits
Bread flour is a high-protein wheat flour milled from hard wheat, formulated to develop strong gluten for superior rise and structure. It’s the go-to choice for yeasted breads, pizza, and bagels, producing a chewy texture and well-defined crumb. Available bleached or unbleached, many varieties are enriched with B vitamins and iron.
Calories and Nutrition Facts (Average)
| # | Amount | Calories | Carbohydrate | Protein | Fat | Fiber | Sodium |
|---|---|---|---|---|---|---|---|
| 1 | 100 grams | 364 kcal | 76 g | 12 g | 1.5 g | 2.7 g | 2 mg |
| 2 | 1 cup (120 g) | 437 kcal | 91 g | 14.4 g | 1.8 g | 3.2 g | 3 mg |
Health Benefits of Bread Flour
- Higher protein content supports strong gluten development for better rise and structure in yeasted doughs.
- Often enriched with B vitamins (such as thiamin and niacin) and iron, which support normal energy metabolism.
- Provides a concentrated source of carbohydrates for quick energy.
- Can be blended with whole-grain flours to increase fiber while maintaining dough strength.
- Consistent performance makes it reliable for long fermentation and artisan baking.
Usage Tips for Bread Flour
- Best for yeast-leavened breads, pizza, and bagels; mix with all-purpose flour for softer breads.
- Use accurate hydration (about 60–75% water to flour by weight) depending on the recipe and flour absorption.
- Try an autolyse (resting flour and water for 20–60 minutes) to enhance gluten development and extensibility.
- Measure by weight for consistency; store in an airtight container in a cool, dry place (freeze for longer shelf life).
- Contains gluten; choose gluten-free alternatives if you have celiac disease or gluten sensitivity.