Which bread suits whom

Families with fussy eaters

If you want the bratwurst and its accompaniments to take centre stage, a mild, sliced wheat-mix loaf is worth considering. Even so, check that the ingredients and allergens are suitable for everyone at the table.

Shoppers prioritising wholemeal

If you’re specifically looking for wholemeal bread, follow the German Nutrition Society’s advice and look for an explicit wholemeal label – not the bread’s colour, rye content or variety name.

People who need gluten-free bread

Only sliced bread labelled accordingly is suitable. You should also check the ingredients and any may-contain warnings for the specific product; gluten-free doesn’t mean free from all other allergens.

What to look for when buying

First decide whether a mild flavour or an explicit wholemeal label matters more to you. Then check the specific ingredients list and how much you’ll need.

Priority What to check Who it matters most to
Mild flavour Check the type of bread and its ingredients; the description “wheat-mix bread” alone doesn’t guarantee a particular flavour. If fussy eaters are joining us, I want to serve a subtle-tasting bread with the bratwurst. Around 31% of shoppers put mild flavour first.
Wholemeal and fibre For wholemeal, look for an explicit label. Compare fibre and salt using the nutritional information per 100 g. When choosing wholemeal, I don’t want to be misled by a dark crumb. Around 31% of shoppers prioritise the type of grain.
Allergens and gluten-free suitability Read the current ingredients list and may-contain warnings; if you need gluten-free bread, the specific loaf must be labelled accordingly. If someone at the table needs gluten-free bread or I need to take allergens into account, the suitability of the specific recipe is what matters. This is a priority for around 15% of shoppers.
Quantity and freshness Choose a pack size and number of slices to suit your gathering, and follow the storage instructions. For a small gathering, I don’t want to open more sliced bread than we need for the meal. The right quantity is the main concern for around 23% of shoppers.

Common selection mistakes

  • Assuming dark bread is wholemeal

    A dark colour or rye content doesn’t prove that a mixed-grain loaf is wholemeal. If you’re specifically looking to buy wholemeal, you could end up choosing something that doesn’t meet your needs.

    Look for the explicit term “wholemeal”, then compare the nutritional information.

  • Judging allergens by the type of bread alone

    Gluten-free bread may still contain other relevant ingredients or carry may-contain warnings. For example, Schär lists soya protein in Meisterbäckers Classic and says it may contain traces of lupin and mustard.

    Check the current labelling on every pack you’re using before serving.

  • Planning to serve a bread mix as ready-to-eat sliced bread

    RUF bread mixes are an option if you want to bake your own, but they’re not ready-to-eat sliced bread for an evening planned at short notice.

    Choose this option only if you have time to bake, cool and slice the bread. Otherwise, look for ready-to-eat sliced bread.

  • Opening more bread than you need and storing leftovers in the fridge

    A large pack may leave you with leftovers if you’re only feeding a small group. The Federal Centre for Nutrition points out that bread dries out in the fridge.

    Plan the quantity around your guests and accompaniments. As a rule, store leftovers in a dry place at room temperature and follow the pack instructions.

Brands and ranges to consider

REWE Beste Wahl

REWE’s range under this brand includes packaged wheat- and rye-mix breads.

  • The wheat-mix bread “Unser Mildes”, as described by REWE, contains 56 % wheat; “Urväter Schnitten” is described as rye-mix bread with 32 % rye.
  • Rye-mix bread isn’t automatically wholemeal. The labelling on the specific pack is what matters when making your choice.

EDEKA Herzstücke / EDEKA Bio

EDEKA24’s bread range includes a variety of options, such as sliced organic spelt bread and wholemeal products.

  • The variety names and pack sizes can help you narrow down your options by bread type and the amount you need.
  • Check the details for each product; the range overview doesn’t provide a single recipe that applies to all these types of bread.

Schär Meisterbäckers

Schär’s Meisterbäckers Classic is a sliced bread option for people who need a product labelled gluten-free.

  • According to Schär, Meisterbäckers Classic is free from gluten, wheat and lactose.
  • Schär says the recipe contains soya protein and may contain lupin and mustard. It’s therefore important to check the full labelling.

Wendl

Wendl is a bakery with bread and other baked goods in its range.

  • A bakery is worth considering if you’re looking for freshly bought bread for the evening rather than packaged sliced bread.
  • Ask your chosen branch which type would be suitable and whether it’s available sliced.

RUF

RUF offers bread mixes as an option for home baking.

  • This is a good option if you want to bake the bread yourself before your bratwurst evening.
  • A bread mix isn’t a substitute for ready-to-serve sliced bread: baking, cooling and slicing all take time.

Joybuy products to consider

Suitable products coming soon.

Frequently asked questions

Is dark or rye-containing mixed-grain bread automatically wholemeal?

No. According to the German Nutrition Society, the explicit wholemeal label is what matters, not the colour of the bread. Wholemeal bread must contain at least 90 % wholemeal flour or meal from the grain used.

Which allergens should I check in sliced bread?

Check the allergens highlighted in the current ingredients list and look out for any may-contain warnings. Depending on the recipe, bread may contain relevant allergens such as gluten-containing grains, including wheat or rye, as well as sesame, soya, milk, lupin or nuts.

How should I store leftover sliced bread?

As a rule, store bread in a dry place at room temperature and follow the instructions on the pack. The Federal Centre for Nutrition advises against keeping bread in the fridge as a standard practice because it dries out there; in very hot, humid weather, however, refrigeration may be a sensible exception.