If you want to be sure you’re choosing wholemeal bread for lunch, start by looking for the ‘wholemeal’ label, then compare the nutritional values per 100 g. If you find dark rye bread too strong, a lighter rye and wheat variety may suit you better; check the ingredients and allergens too. According to the Voedingscentrum, the ‘wholemeal’ label tells you what type of flour has been used, but that doesn’t automatically make rye bread gluten-free.
You want to be able to check the wholemeal status on the packaging, then compare the fibre per 100 g. The Voedingscentrum describes the ‘wholemeal’ label as a useful starting point; nutritional values vary from product to product.
A lighter rye and wheat variety may be worth considering if dark rye bread tastes too strong. Bolletje describes its Licht Volkoren Roggebrood as lighter in flavour and colour; just check that the grains and allergens are suitable for the person eating it.
As well as the bread’s name, you want to check the grains used, fibre, sugars, salt, allergens and storage instructions. These can all vary between rye bread and rye and wheat bread products.
First decide what matters most for your lunch: a verifiable wholemeal choice, a milder flavour or the ingredients in a specific loaf. Then compare the labels of products that meet your main requirement.
When to choose it: you’re looking for a product explicitly labelled as wholemeal rye bread.
Things to consider: not everyone will enjoy a strong rye flavour or firm texture; remember to check the allergens too.
When to choose it: a lighter colour and flavour matter to you, but you still want to compare wholemeal grains.
Things to consider: Bolletje Licht Volkoren Roggebrood contains both rye and wheat; ‘light’ on its own doesn’t tell you anything about its overall nutritional value.
When to choose it: you want other grains or seeds in your rye lunch bread too.
Things to consider: having rye in the name doesn’t mean the bread is made entirely from wholemeal rye; check the order of the ingredients.
| What to look for | What to check when buying | Who is this important to? |
|---|---|---|
| Wholemeal and fibre | Look for the ‘wholemeal’ label and compare fibre per 100 g. | If wholemeal is my priority for lunch, I want to be able to check that on the packaging. For around 50% of consumers, choosing wholemeal matters most. |
| Flavour and whether it’s enjoyed | Check which grains the bread contains and compare the nutritional information per 100 g, including for a lighter variety. | Dark rye bread may taste too strong for a fussy eater, so I look for a variety that better suits their taste. A milder flavour is the top priority for around 30% of consumers. |
| Ingredients and storage | Check the allergens, ingredients, salt content and storage instructions once opened. | If I’m splitting a pack across several lunches or need to avoid certain ingredients, I want to know what’s in the bread and how to store it. This is the main priority for around 20% of consumers. |
A dark colour and a product name don’t tell you exactly which types of flour have been used. According to Jumbo, tarwemeel (wheat flour) is the first ingredient in Jumbo Tarwe Roggebrood Mehrkorn.
Look for the ‘wholemeal’ label, then check the ingredients and nutritional values per 100 g.
According to Jumbo’s product information, Bolletje Licht Volkoren Roggebrood combines wholemeal rye and wholemeal wheat. Bolletje describes its flavour and colour as lighter, but that doesn’t tell you anything about its fibre or salt content.
Compare the nutritional information and ingredients of the specific varieties, not just their names.
You can’t tell from the product name what type of salt has been used. Ingredient lists vary between varieties.
If it matters to you, check whether iodised salt is listed in the ingredients.
The Hollandia and TastyBasics rye breads covered here have a limited shelf life once opened, and should be kept sealed in the fridge.
Choose a pack size that suits your lunches and follow the storage instructions on the packaging.
Bread you don’t use in time after opening may go to waste.
These examples show how specific rye breads can differ; a brand name alone doesn’t tell you what another variety contains.
Hollandia Roggebrood donker zuurdesem is worth considering if you’re specifically looking for wholemeal rye.
TastyBasics Roggebrood is an example of a product made with wholemeal rye as the base for a lunch.
Bolletje Licht Volkoren Roggebrood is worth comparing with dark rye bread if you’re looking for a lighter rye and wheat variety.
Brood van Soma’s Volkoren Rogge-Tarwebrood gives you another option for comparing a rye and wheat blend.
Jumbo Tarwe Roggebrood Mehrkorn is a good option if you’re comparing bread with rye and other grains, but not if you’re looking for bread made exclusively with wholemeal rye.
This rye bread is worth assessing for lunch by checking its packaging, grains and nutritional information. Don’t assume from the name that it’s entirely wholemeal or has a mild flavour.
Image unavailable
A rye bread product for anyone looking for lunch, with the ingredients ready to compare on the packaging.
Pack size: 500 g. If the exact grain composition is important to you, check the current ingredients and wholemeal labelling on the packaging.
No, the name ‘rye bread’ alone doesn’t confirm that. According to the Voedingscentrum, the ‘wholemeal’ label on bread packaging indicates that wholemeal flour has been used; also check which grains and flours are in the specific product.
No, rye bread made with rye isn’t a gluten-free alternative. The varieties discussed list rye or other gluten-containing grains; always check the allergen information on the packaging before buying a specific product.
You can’t tell from the type of bread. Check the ingredients list on the packaging to see which salt is listed for that product.
Follow the storage instructions for the specific product. For the Hollandia and TastyBasics varieties discussed here, the advice is to keep the bread sealed in the fridge once opened; it also has a limited shelf life.
No, the amount of sugars and the addition of sugar are two different things. Compare the nutritional values per 100 g and check the ingredients list of the rye bread you’re considering too.
