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Per 100g
Nutrition data source: USDA FoodData Central
Common measurement equivalents in grams
Stale rustic bread is a good source of complex carbohydrates for energy and provides about 9.5g of protein per 100g. While its nutritional value is similar to fresh bread, using it helps reduce food waste. If the bread was originally made with whole grains, it also contributes beneficial dietary fiber.
A 100g serving of stale rustic bread contains approximately 270 calories and 52g of carbohydrates. It is relatively low in fat, containing about 2.5g, making it a dense energy source suitable for active individuals.
Most traditional rustic breads are vegan as they are typically made from just flour, water, salt, and yeast. However, some artisanal varieties may contain honey, milk, or butter, so you should verify the original ingredients if you have strict dietary requirements.
No, rustic bread is almost always made from wheat, rye, or barley, which all contain gluten. Unless the bread was specifically manufactured as a gluten-free product, it is not safe for those with celiac disease or gluten intolerance.
Stale rustic bread is highly versatile and often preferred over fresh bread for dishes like Panzanella (bread salad), French toast, and bread pudding. Its dry texture allows it to soak up dressings, syrups, or broths without becoming unpleasantly mushy.
To revive a stale loaf, lightly splash the crust with water and place it in a 350°F (175°C) oven for 5 to 10 minutes. This creates steam that softens the interior while recrisping the crust, though the bread should be eaten immediately after reheating.
stale rustic bread is a versatile ingredient found in cuisines around the world. With 270 calories per 100g and 9.5 grams of protein, it's a nutritious addition to many dishes.
Explore more ingredients in the grain category with complete nutrition information.
View all grain →Discover 1 recipes featuring stale rustic bread with step-by-step instructions.
Browse recipes →Stale bread is safe to eat and is characterized by a hard, dry texture. However, if you see any fuzzy spots of mold (green, white, or black) or notice a sour, fermented smell, the bread has spoiled and should be discarded entirely.
Store rustic bread in a paper bag or a wooden bread box at room temperature to allow for some airflow. Avoid the refrigerator, as the cold environment actually accelerates the crystallization of starch, making the bread go stale faster than it would on the counter.
Yes, you can freeze stale bread to prevent it from molding. It is best to slice the bread or cut it into cubes for croutons before freezing so you can pull out exactly what you need for future recipes without thawing the whole loaf.
Stale bread has a lower moisture content, which gives it a sturdier structure. When used in stuffing or croutons, it can absorb fats and liquids while maintaining a pleasant chew, whereas fresh bread often collapses into a paste-like consistency.