Wholegrain rye sourdough bread is one option to serve with Currywurst if you’re after a robust bread flavour. If your guests prefer a finer, lighter crumb, a less dense variety may be a better fit. For a set serving time, ready-baked bread is easier to plan around than a bread mix, which needs time and an oven or bread maker. Check the ingredients and allergen information for the variety you choose, as well as the nutritional information on packaged bread.
If you want the bread to hold its own alongside the sauce, consider wholegrain rye sourdough or a heartier mixed-grain loaf. The variety you choose will depend on whether your guests enjoy a tangy flavour, a dense crumb or seeds.
When you’re catering for several people, you’ll need the right amount of bread and a reliable plan. Decide in good time whether to buy ready-to-serve bread or allow for the preparation and baking time needed for a bread mix.
If wholegrain content, salt or allergens affect your choice, check the product name and details for the specific variety rather than relying on its dark colour or seeded appearance. For packaged bread, you can also compare the salt content per 100 g.
First, decide which flavour and crumb will suit your guests. Then work out whether you’ll buy ready-made bread or bake it yourself in good time.
| What matters | What to check | Who it matters to |
|---|---|---|
| Bread flavour | Type of grain, sourdough in the ingredients list, and whether the crumb is fine or seeded. | If the curry sauce is strongly spiced, I want a bread flavour that still comes through alongside it. This is the main consideration for around 36 % of consumers. |
| Serving time and quantity | For bread mixes, check the preparation time, equipment needed and quantity of bread. For ready-made bread, consider portions and how to store it until the evening. | For a planned get-together, I need bread that’s ready in time and easy to portion. This is the top priority for around 29 % of consumers. |
| Wholegrain and salt | Check that it is labelled “wholegrain bread”, review the ingredients and, for packaged bread, compare the salt content per 100 g. | If the ingredients matter more to me than the seeded appearance, I want to be able to compare wholegrain content and salt using the product information. This is a top priority for around 21 % of consumers. |
| Crumb and allergens | Check for coarse ingredients, the types of grain used, and allergen and traces information for the specific variety. | If guests don’t like seeds or need to avoid certain ingredients, I want to be able to choose a suitable variety. This is the top priority for around 14 % of consumers. |
The colour of a loaf and the seeds on its crust don’t, on their own, tell you whether it can be labelled wholegrain bread. According to Verbraucherzentrale, at least 90 % of the flour content in wholegrain bread must be wholemeal flour or wholemeal meal.
Look for the label “wholegrain bread” and read the ingredients list rather than relying on terms such as “hearty” or “with wholegrain”.
A wholegrain sourdough bread mix isn’t ready to serve. You’ll need water, suitable equipment and enough time to follow the instructions.
Check the instructions and the quantity of bread before your Currywurst evening, and plan the preparation accordingly.
A hearty seeded variety may contain cereal allergens, other relevant ingredients or traces. EDEKA lists possible traces of lupin and wheat among the details for some varieties in its organic bread selection.
For packaged bread, check the information for the specific variety. For unwrapped bread, you can ask for allergen information at the point of sale.
According to Lidl, bread can dry out and go stale more quickly at fridge temperatures.
For short-term storage until the evening, room temperature is usually suitable. In very hot, humid conditions, weigh up whether a short spell in the fridge is worth the possible effect on the bread’s quality.
An option for home baking: according to the ingredients information, the Seitenbacher wholegrain bread mix listed by REWE contains wholemeal rye meal, wholemeal wheat meal and sourdough.
According to EDEKA, the EDEKA Bio bread selection contains five portioned varieties, including wholegrain rye bread and options with linseed or sunflower seeds.
Lidl describes several of its speciality breads as being made with natural rye sourdough. This is a reason to check the details of a specific variety when shopping, but it doesn’t apply to every bread from the bakery.
REWE is the retailer, not the manufacturer, of the Seitenbacher bread mix mentioned above. The product information lets you check the ingredients and preparation instructions before you shop.
First, look for the label “wholegrain bread”: according to Verbraucherzentrale, at least 90 % of the flour content must be wholemeal flour or wholemeal meal. “With wholegrain” and a dark colour are less reliable indicators, so check the ingredients list too.
No. Seeds are a matter of personal preference and the specific ingredients. If your guests prefer a more even crumb, look for finely milled wholegrain bread. If you choose seeded bread, check the ingredients and allergen information for that variety.
For packaged bread, compare the salt content per 100 g rather than portions of different sizes. Verbraucherzentrale suggests no more than around 1 g of salt per 100 g of bread as a guide; this isn’t individual dietary advice.
Room temperature is usually suitable for short-term storage, as Lidl says bread can dry out more quickly in the fridge. In very hot, humid conditions, you may still want to consider keeping it in the fridge briefly, although this could affect its quality.
Check which types of grain are used, along with the allergen and traces information for the specific variety. For packaged bread, you’ll find this information on the label. For unwrapped bread, ask for the allergen information at the point of sale.