For several lunches while working from home, pre-sliced wholemeal rye bread made with natural sourdough may be a good choice, provided the pack size and storage instructions suit how much you eat. If you’re looking for a particular rye recipe or a short organic ingredients list, check the grains, potential allergens and nutritional information on the specific loaf: ‘sourdough’ alone doesn’t tell you what it contains.
If you need the bread to last for several lunches, pack size, pre-sliced bread and storage instructions after opening all matter. A long shelf life for an unopened pack doesn’t automatically apply once the bread has been opened.
If you’re after a robust rye flavour, check which rye ingredients the bread contains and whether the recipe includes other grains or seeds. You can also check the fibre content per 100 g on the pack.
If you need or want to avoid certain ingredients, read the information on the pack you buy. The breads considered here include ingredients such as wheat and sweet lupin, as well as warnings about possible traces of other allergens.
First, choose the type of bread you want. Then check that the pack suits how much you eat and your requirements for ingredients and storage.
| Criterion | What to check when buying | Who it matters to |
|---|---|---|
| Rye and sourdough profile | Type of bread and order of ingredients: which rye ingredients, sourdough and other grains are listed? | For a hearty lunch with toppings, I want to know whether the recipe matches the rye profile I’m looking for. This is the main consideration when buying for around 31% of consumers. |
| Shelf life and preparation | Whether the pack is sliced or unsliced, and storage instructions before and after opening. | Between work commitments, I want to have bread ready for several lunches without needing to shop again. That’s why around 25% of consumers prioritise how well it works as a store-cupboard staple. |
| Ingredients, allergens and salt | Ingredients list, allergen and trace warnings, and salt content per 100 g on the pack you buy. | If I want to avoid certain ingredients or compare salt levels, I need information about the specific product. This is the main reason for buying for around 25% of consumers. |
| Pack size and where to buy | Match the pack size to how much you plan to eat, and check where you want to buy it before shopping. | On days when I vary how much I work from home, I want to plan for only as much bread as I can eat or freeze in portions. The right quantity and where to buy it come first for around 19% of consumers. |
Sourdough bread may also contain wheat, other grains, seeds or sweet lupin. The name alone therefore doesn’t tell you which grains it contains or whether it includes allergens.
Read the full ingredients list and any trace warnings on the pack before choosing bread to suit your needs.
Different storage and use-by instructions may apply after opening. A pack intended to last several working days is only suitable if you can use its contents accordingly.
Choose a pack size that suits your lunches and follow the storage instructions for that product. Slices you won’t need soon can be frozen in portions.
If opened bread is left for too long, you may have to throw away slices you haven’t used.
The EDEKA Bio wholemeal rye bread considered here has a short ingredients list, but also carries warnings about possible traces of tree nuts, sesame and soya. EDEKA24 also lists 1,1 g of salt per 100 g.
As well as the ingredients list, check the trace warnings and nutritional information for the specific loaf.
An option for shoppers stocking up who want a 500-g rye sourdough loaf with a stated wholegrain content.
The ‘1688’ VOLL:KORN Urtyp wholemeal rye bread is an option for topped slices made with natural sourdough; the description ‘moist’ comes from Harry.
The wholemeal rye bread is an option if you want to compare a short ingredients list and clearly labelled organic ingredients.
No. Sourdough doesn’t determine which grains are used in the finished bread. Harry lists wheat flour in its ‘1688’ VOLL:KORN Urtyp, while the PEMA sourdough bread contains other grains and ingredients as well as rye. If you’re looking for a particular combination, check the ingredients list for the specific loaf.
For packaged bread, start by following the storage instructions for the opened pack. For fresh bread, the Federal Centre for Nutrition recommends a dry, preferably airtight bread bin or stoneware pot at room temperature; bread dries out in the fridge. In hot, humid weather, keeping it in the fridge for a short time may be an exception.
Read the ingredients list and allergen and trace warnings on the pack you actually buy. The rye sourdough breads considered here differ in whether they contain wheat or sweet lupin, among other things, and in their warnings about possible traces of other allergens. A general product description is no substitute for checking the pack.