Yes, all breads contain dietary fibre. In certain countries, bread is even the main source of fibre in the daily diet. These fibres mainly come from the grain-based products in bread, e.g. wheat flour. This means the fibre content of bread depends on the level of refined flour that is used: the less refined, the higher the fibre content. Bread fibre content can also be boosted by including fibre-rich wholegrains and seeds like flaxseed or whole rye grain.

White bread is generally less rich in fibre than brown and wholegrain bread. However, white bread can also be rich in dietary fibre thanks to the addition of natural fibres in the recipe.

In Europe for example, claims about fibre made on commercial foods are regulated: a claim that a food is a source of fibre (or any claim likely to have the same meaning for the consumer), may only be made where the product contains at least 3 grams of fibre per 100 grams of bread, or at least 1.5 grams of fibre per 100 kcal.

A claim that a food is high in fibre (or any claim likely to have the same meaning for the consumer) may only be made where the product contains at least 6 grams of fibre per 100 grams of bread, or at least 3 grams of fibre per 100 kcal.