Calcium in Bread: Why It Matters for Bones, Muscles and Nerves

What Is Calcium?

Calcium is a vital mineral that supports the growth and maintenance of strong bones and teeth. It is also critical for blood clotting, muscle contraction, nerve signalling, and heart function. Most people associate calcium with dairy, but it is present in leafy greens, tofu, soya beans, nuts, and breads made with fortified flours.

Where Do We Get Calcium?

Dairy foods are well known. However, leafy greens, tofu, soya beans and nuts also help. Bread made with fortified flour can contribute, too. In the UK, most white and brown wheat flours contain added calcium by law. This helps people meet daily needs through staple foods. For general guidance, see NHS advice on calcium and bone health.

Why Calcium Matters

Deficiency can lead to rickets in children or osteoporosis in adults. Ensuring sufficient intake across the life course is essential for skeletal health. Bread, especially sourdough made with wholegrain or fortified flours, can contribute meaningfully to daily calcium intake.

At The Sourdough School, our courses such as the 3-Day Introduction to BALM Workshops show how slow fermentation enhances nutrient bioavailability, including calcium. Bread can be a steady source of calcium, especially when flour contains added calcium. Wholegrain sourdough also brings fibre and fermentation benefits. These can support mineral uptake through improved bioavailability. The Proven Bread subscription is designed to deliver fibre and minerals like calcium in each loaf, supporting bone health as part of a gut-friendly diet.

Calcium, Sourdough, and Gut Health

Long fermentation in sourdough reduces phytic acid, an antinutrient that binds minerals such as calcium. This improves mineral absorption, helping the body utilise calcium more efficiently. Learning about these mechanisms is part of our Diploma and community membership programs, where students explore the links between baking, nutrition, and overall wellness.

Practical Tips

Choose quality bread and a eat varied diet, sounds simple but incorporating a variety of calcium-rich foods alongside slow-fermented sourdough can help maintain bone strength. Our starter kits allow home bakers to practise these techniques, making nutrient-dense sourdough bread that supports both gut and skeletal health.

All reasonable care is taken when writing about health aspects of bread, but the information it contains is not intended to take the place of treatment by a qualified medical practitioner. You must seek professional advice if you are in any doubt about any medical condition. Any application of the ideas and information contained on this website is at the reader's sole discretion and risk.