Durum wheat bread
Durum wheat bread, exemplified by Pane di Altamura from Puglia, Italy, is a rustic, crusty loaf made primarily from semolina flour (ground durum wheat) and water, often with a sourdough starter. It is known for its firm, golden crumb and distinctive shape, traditionally baked in wood-fired ovens.
🍽️ Nutrition at a glance
This bread is a high-carbohydrate food, providing sustained energy from complex carbs and a moderate amount of plant-based protein. A typical serving offers key nutrients like B vitamins, iron, and magnesium, with a calorie count in the ballpark of 150-180 kcal per 100g slice.
Nutrition breakdown
| Calories | 165 kcal |
| Protein | 6 g |
| Carbs | 33 g |
| Fat | 1 g |
| Fiber | 2 g |
| Sugar | 1 g |
| Sodium | 300 mg |
| Thiamine (B1) | 0.3 mg |
| Niacin (B3) | 3.5 mg |
| Iron | 2.5 mg |
| Magnesium | 25 mg |
| Phosphorus | 80 mg |
| Potassium | 100 mg |
| Selenium | 12 µg |
| Zinc | 0.8 mg |
Per 1 slice (100 g) · estimated, varies by recipe
💡 What's interesting
Pane di Altamura holds a Protected Designation of Origin (PDO) status, meaning it can only be produced in a specific area of Puglia using traditional methods. Nutritionally, durum wheat's high protein and gluten content gives the bread a lower glycemic index compared to many other white breads.
