Bread Dough

Bread dough is the foundational, uncooked mixture made from flour, water, yeast (or another leavening agent), and salt, which is the starting point for countless baked goods worldwide. While it originates from ancient culinary traditions across the globe, it is the essential precursor to loaves, rolls, and flatbreads found in virtually every culture.

🍳 View the full Bread Dough recipe →

🍽️ Nutrition at a glance

As a raw mixture, bread dough is primarily a source of carbohydrates from the flour, with moderate protein content, and its nutritional profile and calorie count vary significantly based on the specific recipe and final baked product.

Nutrition breakdown

Calories	210 kcal
Protein	7 g
Carbs	38 g
Fat	2.5 g
Fiber	2 g
Sugar	2 g
Sodium	400 mg
Iron	2.5 mg
Thiamin (B1)	0.3 mg
Niacin (B3)	3.5 mg
Folate	80 mcg
Magnesium	25 mg
Phosphorus	80 mg
Selenium	12 mcg
Manganese	0.5 mg

Per 1 piece (80 g) · estimated, varies by recipe

💡 What's interesting

Culturally, the act of kneading and rising dough is a universal symbol of home cooking and patience, while nutritionally, the fermentation process with yeast can enhance the bioavailability of certain nutrients and create a more digestible product.