Is There a Bread That Is Rich in Calcium?

January 13, 2026 •

4 min read

Bread is a surprisingly significant contributor to dietary calcium, with some types providing a considerable boost to your daily intake. While not naturally a calcium powerhouse, many modern loaves, especially those made with fortified flour, offer a rich source of this vital mineral. So, is there a bread that is rich in calcium? The short answer is yes, and it's easier to find than you might think.

Quick Summary

This article explores how certain breads become rich in calcium, from commercial fortification to nutrient-dense ingredients like cheese and cottage cheese. It details how to find these options, compare different types, and even make your own calcium-boosted bread at home. The information covers commercial brands, the process of flour fortification, and the bioavailability of calcium in bread.

Key Points

Fortification is Key: Most commercially rich calcium bread is a result of fortification, where calcium carbonate is added to flour during processing.
White Bread Can Be Better for Bioavailability: In some cases, fortified white bread may provide more readily absorbed calcium than wholemeal bread because wholegrains contain phytates that inhibit absorption.
Homemade Options Offer Control: Bakers can make their own calcium-rich bread by adding ingredients like cottage cheese, ricotta, skim milk powder, or even powdered eggshells.
Sourdough Improves Absorption: The long fermentation process of sourdough bread helps reduce phytic acid, which can improve the bioavailability of calcium from wholegrain flours.
Look for Labels: Specific commercial breads, such as Hovis Best of Both or Wonder Classic, are designed to be high in calcium, and this is clearly stated on the packaging.
Balance with a Varied Diet: While bread can be a good source, it's vital to pair it with a diverse range of other calcium sources and sufficient Vitamin D for proper absorption and overall bone health.

Understanding Calcium in Bread: Fortification and Natural Sources

While traditional plain bread is not a significant source of calcium, many modern commercial breads have become rich in this mineral through a process called fortification. In several countries, including the UK, calcium carbonate is legally required to be added to non-wholemeal flours, making many white and brown breads excellent sources. This practice ensures that even a basic staple food can contribute meaningfully to public health and daily nutritional targets.

Commercially Available Calcium-Rich Breads

Commercial fortified breads are the most common way to get a calcium boost from your sandwich. Brands often advertise this on their packaging, with some claiming to have as much calcium as a glass of milk in just a couple of slices.

White Bread: In countries with flour fortification laws, white bread often has more available calcium than wholemeal varieties because wholegrains contain phytates, which can hinder calcium absorption.
Specialty Loaves: Some brands specifically create high-calcium loaves by including additional ingredients. Examples include breads with added soy, seeds, or dairy products for a natural boost.

Homemade Calcium-Boosting Techniques

For those who prefer to bake at home, you can easily increase the calcium content of your bread using several methods:

Add Dairy: Incorporating ingredients like cottage cheese, ricotta cheese, or skim milk powder into your dough is a very effective way to add calcium. For example, cottage cheese bread recipes use a significant amount of blended cottage cheese to make a dense, moist, and high-protein loaf.
Use Eggshell Powder: While it may sound unusual, incorporating fine chicken eggshell powder into flour has been studied as a method for high-level calcium fortification. Research suggests that this can significantly increase calcium content without negatively impacting sensory qualities, especially at lower concentrations.
Include Calcium-Rich Seeds: Adding sesame seeds to your bread dough provides a natural source of calcium, as well as additional fiber and healthy fats.

Bioavailability of Calcium in Bread

When considering calcium sources, bioavailability—the amount of calcium that can be absorbed and used by the body—is key.

Factors Affecting Absorption

Fortification Source: Studies on fortified breads have shown that different sources of calcium, such as calcium carbonate or dairy calcium, can be equally well absorbed and utilized by the body.
Phytates: Wholemeal flour contains phytates, which can bind to minerals like calcium and reduce their absorption. While wholegrain bread is beneficial for fiber, fortified white and brown bread may offer more bioavailable calcium from the added supplement.
Sourdough Fermentation: The long fermentation process of sourdough can reduce phytic acid levels, potentially improving mineral absorption, including calcium, from wholegrain flours.

Comparison of Calcium Levels in Bread


Bread Type	Source of Calcium	Approximate Calcium Content per 100g*	Key Nutritional Factors
Fortified White/Brown Bread	Fortified flour (calcium carbonate)	177 - 185 mg	Enhanced bioavailability due to less phytic acid than wholemeal.
Wholegrain Bread	Naturally occurring, but inhibited by phytates	106 mg	Rich in fiber, but contains phytates that can reduce calcium absorption.
Cottage Cheese Bread (Homemade)	Cottage cheese, eggs	443 mg or higher (depending on recipe)	Very high protein and calcium, but recipes vary significantly.
Fortified Specialty Loaves (e.g., Hovis Best of Both)	Fortified flour, sometimes with added seeds	Up to 480 mg per 57g (2 slices)	Specifically designed to be rich in calcium; a good commercial option.

Note: Calcium content can vary widely by brand and specific recipe.

How to Incorporate Calcium-Rich Bread into Your Diet

Including calcium-rich bread is an easy way to boost your mineral intake, especially for those who are dairy-free or need a little extra help meeting their daily requirements. Here are some ideas:

Toast: Start your day with a couple of slices of fortified toast with nut butter for a quick calcium hit.
Sandwiches: Use calcium-rich bread for your daily sandwiches, pairing it with other calcium sources like sardines or a leafy green salad.
Bread Pudding: Use a homemade cottage cheese or ricotta bread to make a delicious and high-calcium dessert.
Croutons: Bake cubes of fortified bread to create crunchy croutons for salads or soups.

The Role of Bread in a Balanced Diet

While bread can be a good source of calcium, it's crucial to remember it is just one component of a balanced diet. For overall bone health, it is essential to consume a variety of calcium-rich foods, including leafy greens, nuts, and fortified plant-based milks, especially for non-dairy consumers. In addition, vitamin D is required to help the body absorb calcium effectively. A balanced approach ensures you receive not only sufficient calcium but also a wide range of other essential nutrients.

Conclusion

Yes, there is indeed bread that is rich in calcium, thanks largely to the widespread practice of flour fortification in many regions. Both commercially produced and homemade versions can offer a substantial contribution to your daily calcium intake. By choosing fortified white or brown bread, or incorporating calcium-boosting ingredients into your baking, you can enjoy this dietary staple while also supporting the health of your bones and teeth. When making choices, consider the bread type, the fortification source, and the potential impact of ingredients like phytic acid on absorption. Remember to combine calcium-rich bread with a diverse diet to maximize its benefits and ensure your body is receiving all the nutrients it needs for optimal health.

Frequently Asked Questions

No, not all bread is high in calcium. The calcium content in bread depends on whether the flour used was fortified with calcium and the addition of other calcium-rich ingredients. Plain, unfortified bread contains very little calcium naturally.

Yes, in many cases, wholemeal bread may have less bioavailable calcium than fortified white or brown bread. This is because wholemeal flour contains phytates, which can bind to minerals like calcium and reduce how much the body absorbs.

Yes, you can. By adding ingredients such as cottage cheese, ricotta, or skim milk powder to your bread dough, you can significantly increase its calcium content.

A fortified white or brown loaf is a good option for calcium intake due to its high bioavailability. For overall health, sourdough made with wholegrain or fortified flours can be beneficial, as fermentation may improve mineral absorption.

Some commercially available fortified breads can provide a substantial amount of your daily calcium needs. For example, some brands claim their bread provides as much calcium as a glass of milk in just two slices.

Yes. Many fortified commercial breads are dairy-free, as they are enriched with a synthetic calcium source like calcium carbonate. Additionally, homemade versions can use fortified plant-based milks or other dairy-free calcium sources.

Research suggests that calcium from fortified bread, particularly from calcium carbonate, is well-absorbed and utilized by the body. The overall absorption depends on other dietary factors, such as vitamin D intake.