For a hearty lunch made up in the morning, it’s worth looking at sliced bread with a higher rye or wholegrain content: according to the consumer advice centre, this type of bread generally stays fresh for longer. If you’re after a less seedy base for your fillings, compare wheat-based sourdough breads. If you need gluten-free bread, choose a product that is explicitly labelled as such. In every case, the slice size and ingredients should suit the lunch you have planned.
If you take a filled sandwich with you and won’t eat it until your lunch break, it’s important to choose a bread that stays fresh and slices that are the right size. The consumer advice centre notes that bread with a higher rye, wholegrain or cracked-grain content generally stays fresh for longer. How you should store the finished snack also depends on the filling.
For cheese, vegetables or creamy spreads, wheat-based sourdough could be a good option to compare if you don’t want a strongly flavoured rye bread. You’ll need to judge the slices, crumb and freshness of the specific bread to see if they’re right for you.
Look for an explicit gluten-free label on the specific loaf. Before making your sandwich, also check the other ingredients, highlighted allergens and any may-contain warnings.
First, check for any essential requirements around ingredients and allergens. Then compare the type of bread and slice size with your filling and how long it’ll be until your lunch break.
| Criteria | What to check when buying | Who it matters to |
|---|---|---|
| Freshness and slices | Compare the grain base and slice size with the filling you have in mind. | If I make my sandwich in the morning, I don’t want the bread to get unnecessarily dry by lunchtime. Around 40% of consumers put freshness and ease of use first when choosing bread. |
| Flavour to suit the filling | Compare wholegrain rye and wheat-based recipes, as well as breads with nuts or seeds. | I don’t want a bread with an overpowering flavour for a mild spread, but it can be more robust with a strongly flavoured filling. Around 30% of consumers primarily consider how well the bread goes with the filling. |
| Ingredients and allergens | If needed, check that the specific product is explicitly labelled gluten-free, and review its ingredients, allergens and may-contain warnings. | If I need to avoid certain ingredients, the labelling determines which bread I choose. This is a priority for around 20% of consumers. |
| Buying with no preparation needed | Check with your chosen shop whether the bread is sliced and ready to eat or needs baking before use. | When I’m out and about, I want to pick up bread that I can use for a sandwich without any extra preparation. Around 10% of consumers prioritise this convenience. |
A wholegrain rye loaf and a wheat-based recipe can differ considerably in their ingredients, crumb and flavour. The word ‘sourdough’ alone doesn’t tell you which bread will go best with your filling.
Compare the types of grain and the first ingredients listed. The German Food Federation explains that ingredients are listed in descending order by weight.
A loaf or a product that needs finishing in the oven isn’t as easy to use as packaged sliced bread. A firm crust or uneven slices can also make it harder to add your filling.
Before you buy, check the slice size and whether the bread needs slicing or baking.
Gluten-free breads use different recipes from traditional rye or wheat bread. The label also doesn’t tell you whether the bread contains other ingredients that may matter to you.
Choose according to your specific dietary needs and read the current ingredient and allergen information.
Visible mould may already have spread through the bread beyond the area you can see. The consumer advice centre therefore recommends throwing away a mouldy loaf in its entirety.
Store unfilled bread in a dry place away from light; freeze any spare slices in portions if needed. For bread that’s already been filled, the ingredients used also affect how it should be stored.
One option to compare for sliced bread made with wholegrain rye and natural sourdough.
Sliced breads to compare if you’re looking for a gluten-free option.
A range to compare if you’re looking at different bread portions and sourdough products.
An in-store bakery option if you want to buy bread while you’re out.
Sliced wholegrain breads to compare for lunches you’re planning ahead.
Unfilled bread doesn’t generally need to be kept in the fridge. The consumer advice centre recommends storing it at room temperature in a dry place away from light, and notes that bread can go stale more quickly in the fridge. If your lunch is already filled, how you store it will also depend on the ingredients in the filling.
No. The consumer advice centre recommends throwing away mouldy bread in its entirety, as the mould may have spread beyond the visible patch.
Check the ingredients list and look for a quantity declaration, if one is provided. According to the German Food Federation, ingredients are listed in descending order by weight; the product name alone doesn’t necessarily tell you how much sourdough it contains.
For packaged bread, read the current ingredients list and check the highlighted allergens. Also look for any relevant may-contain warnings. For loose bread, you can check the allergen information at the point of sale or ask a member of staff. Lebensmittelklarheit explains the labelling requirements for packaged and loose products.