Group · Bread
Country loaf (pain de campagne)
Pain de campagne bread combines wheat flour with some rye or pain bis flour, often with sourdough. Its crumb is denser and greyer than that of a baguette, and it keeps far better.
In terms of nutrition facts: 253 kcal per 100 g, with 50 g of carbohydrates, 8.25 g of protein, 4.3 g of fibre and 1.3 g of fat. It provides 33 mg of magnesium, 190 mg of potassium and 1.5 mg of iron per 100 g, and contains 1.18 g of salt.
Macronutrient breakdown
Nutrition table per 100 g
| Calories | 253 kcal |
| Kilojoules | 1070 kJ |
| Protein | 8,3 g |
| Carbohydrate | 50 g |
| Fat | 1,3 g |
| Fibre | 4,3 g |
Micronutrients per 100 g
All measured nutrients, ranked by share of the daily reference intake.
- Manganese0,82 mg41 %
- Phosphorus120 mg17 %
- Copper0,15 mg15 %
- Iron1,5 mg11 %
- Potassium190 mg10 %
- Vitamin B10,1 mg9 %
- Magnesium33 mg9 %
- Zinc0,88 mg9 %
- Vitamin B9dietary folate equivalents30,2 µg
See the other 6 nutrients
- Vitamin B50,39 mg7 %
- Omega-6 LA0,49 g5 %
- Vitamin B60,05 mg4 %
- Calcium23 mg3 %
- Omega-3 ALA0,04 g2 %
- Vitamin A0,21 µg0 %
Anses Ciqual 2025. Source: Anses, 2025, Ciqual food composition table
Tips
4.3 g of fibre: noticeably better than white bread. Toasted white bread has 3.7 g, and a white baguette less still. The share of pain bis flour makes the difference.
A slice weighs 40 g: count 101 kcal. That is the useful unit. Two slices at breakfast come to 200 kcal before the topping.
1.18 g of salt per 100 g. Bread is the biggest source of salt in the French diet, not because it is very salty, but because people eat a lot of it. Three slices provide 1.4 g (see salt).
Sourdough lowers the glycaemic index. Slow fermentation acidifies the dough and slows the digestion of starch. It is a real effect, and a genuine criterion when choosing at the bakery.
It keeps for three to four days. Compared with one day for a baguette. Keep it in a tea towel, never in a plastic bag, which softens the crust.
If you have diabetes: the glycaemic index of breads ranges from 53 to 95 depending on the flour and grains. See the comparison in our guide which bread for someone with diabetes.
