For several festive meals, you can plan ahead with packaged sourdough bread by checking the quantity, ingredients and storage instructions. If you want to serve bread with a fresh crust on the day, bakery-fresh bread may be a good option. If guests need a gluten-free alternative, choose a product that is clearly labelled as gluten-free and check its other allergen information too. Neither the word ‘sourdough’ nor an artisan-style appearance is a substitute for checking the specific bread.
If you’re buying bread in advance for several breakfasts, sandwiches or a cold buffet, you’ll need the right quantity and clear storage instructions. With packaged bread, you can check the ingredients and instructions for after opening directly on the product.
If a guest needs gluten-free bread, look for a clear gluten-free label on the specific product. Other ingredients and possible traces matter too: the gluten-free Schär sourdough bread described by REWE may contain traces of soya and mustard.
If you’re buying bread on the day you’re serving it, ask about the sourdough options from the bakery. Lidl describes sourdough varieties in its bakery range; check with your local store to find out what’s available and whether the bread can be sliced.
First, think about when the bread will be served and who will be eating it. Then you can check the quantity, type of grain and whether it’s sliced on the specific product – especially if you’re shopping for several festive occasions.
| What matters | What to check when buying | Who it matters to |
|---|---|---|
| Enough for several days | Pack size, best-before date and storage instructions after opening. | If I’m planning bread for several festive breakfasts, I want to be able to spread the quantity across the meals. Around 40% of consumers put planning their supplies and quantities first. |
| Rye and sourdough character | Type of grain in the ingredients list and the sourdough information for the specific bread. | For savoury toppings, I look specifically for bread made with rye and sourdough rather than relying on its dark colour. Around 30% of consumers prioritise this flavour. |
| Gluten-free alternative | A clear gluten-free label, as well as ingredients, allergens and possible traces. | If a guest needs gluten-free bread, I need to choose a suitably labelled alternative separately from the rye bread. This is the main consideration for around 20% of consumers. |
| Freshness on the day | The specific sourdough variety, allergen information and whether it can be sliced in store. | If the bread is going straight on the table, fresh bakery bread matters more to me than buying in advance. Around 10% of consumers prioritise freshness on the day. |
The mention of sourdough doesn’t automatically tell you how the bread is made or how much rye it contains. The Pema bread described by REWE lists a 25% natural sourdough content for that specific product.
Check the product name and ingredients list. For unwrapped bakery bread, ask about the specific variety and the grains and sourdough it contains.
The gluten-free Schär sourdough bread described by REWE may contain traces of soya and mustard. So a single label on the front won’t answer every question about allergens.
Before serving, read the full, current information on the pack and, if necessary, take care when handling the bread at the table.
The best-before date applies to unopened bread stored correctly. Once opened, follow the instructions for that particular bread; if you can see mould, simply removing a slice isn’t enough.
Plan the portions you’ll need and follow the storage instructions for after opening. The Verbraucherzentrale advises throwing away the whole loaf if it becomes mouldy.
A general description of a bakery range doesn’t tell you which sourdough variety will be available on the day you shop, or whether the loaf will be sliced.
Before planning to serve the bread as sandwiches, ask in store about the variety, ingredients, allergens and whether it can be sliced.
Packaged wholegrain rye sourdough bread as an option for shopping in advance.
Packaged sourdough bread to consider when choosing a clearly labelled gluten-free alternative for the table.
A bakery range to consider when buying bread to serve on the same day.
A retailer with a sliced bread range that lets you compare details of specific products.
A baking ingredient for making rye sourdough bread at home, rather than a ready-made loaf.
No. Rye is a grain that contains gluten. If you need gluten-free bread for someone, look for a clear gluten-free label on the product you choose and check its ingredients and any information about possible traces too.
Check the product name and ingredients list for the specific bread. For example, REWE lists 25% natural sourdough in the Pema rye sourdough bread; for bakery bread, you can ask about the particular variety. A dark colour alone doesn’t confirm that a bread contains sourdough.
Store it according to the instructions for the specific bread and how soon you plan to eat it. The Verbraucherzentrale generally recommends storing bread at room temperature; packaged bread may have different instructions for after opening.
A best-before date having passed doesn’t automatically mean that unopened bread stored correctly has gone off. Check the bread before eating it; if you can see mould, the Verbraucherzentrale advises throwing away the whole loaf.