Who is this relevant to?

Lunch lovers looking for seeds and rye

You want rye bread for lunch with clearly identifiable seeds or kernels. Check the ingredients: the name ‘multigrain’ or ‘Waldkorn’ doesn’t confirm which seeds have been added.

Shoppers checking for wholemeal and fibre

You want to check whether the bread is labelled wholemeal and compare its fibre per 100 g, rather than treating seeds as a substitute for this information. According to the Netherlands Nutrition Centre, bread labelled ‘wholemeal’ on the packaging is made with wholemeal flour.

Label readers who are mindful of allergens or salt

You want to know which grains the bread contains and whether iodised salt has been used. Check the ingredients and allergen information for the specific product; don’t rely on the bread’s name alone.

What should you look for when choosing?

First decide whether wholemeal, visible seeds or another labelling requirement matters most for your lunch. Then compare the nutritional information of products that meet your needs.

What to consider What to check Who it matters most to
Wholemeal and fibre Look for the word ‘wholemeal’ and compare fibre per 100 g in similar breads. If wholemeal bread is my starting point, I don’t want to have to rely on its dark colour. For around 33% of consumers, wholemeal status and fibre content are top priorities.
Seeds and kernels Look for specific seeds or kernels in the ingredients list, and check the percentage if one is given. If I want extra texture at lunchtime, I want to be able to see which kernels the bread contains. Around 25% of consumers give clearly identifiable seeds or kernels top priority.
Salt and iodine Compare salt per 100 g and separately check whether ‘iodised salt’ or ‘baker’s salt’ is listed in the ingredients. If I want to compare salt levels and find out which type of salt has been used, I need both pieces of label information. For around 25% of consumers, this is their first consideration.
Gluten and other allergens Read both the ingredients list and the allergen information, including for bread made with several types of grain. If I need to avoid certain ingredients, I want to know which grains have been used alongside rye. For around 17% of consumers, this check comes first.

Common mistakes

  • Assuming dark or multigrain bread is wholemeal

    The colour and the name ‘Waldkorn’ don’t tell you whether the bread is made with wholemeal flour. According to the Netherlands Nutrition Centre, you can tell whether bread is wholemeal by checking for the word ‘wholemeal’ on the packaging.

    If wholemeal matters to you, check for this wording, then look separately to see whether the bread contains seeds.

  • Assuming all rye bread contains baker’s salt

    According to the Netherlands Nutrition Centre, bakers aren’t required to use baker’s salt. The type of bread alone doesn’t confirm which salt has been added.

    For packaged bread, look for ‘iodised salt’ or ‘baker’s salt’ in the ingredients list.

  • Looking only at the kernels and overlooking the salt

    Albert Heijn’s product information listed 0.8 g of salt per 100 g for Van der Meulen Zonnebloemenpitten roggebrood; Jumbo lists 1.15 g per 100 g for Tarwe Roggebrood Mehrkorn. The kernels alone tell you nothing about the salt content.

    Compare salt on the same 100 g basis and take your lunch toppings into account too.

  • Assuming seeded rye bread is gluten-free

    Rye contains gluten. Bread made with rye and other grains may also contain ingredients you need to check separately.

    Read the ingredients and allergen information. If you’re choosing gluten-free bread, only rely on a product that is explicitly labelled gluten-free.

Brands to consider

Van der Meulen

Zonnebloemenpitten roggebrood is a useful point of comparison if you’re looking for rye bread with kernels.

  • Albert Heijn’s product information listed 6% sunflower seeds, 11 g of fibre and 0.8 g of salt per 100 g.
  • Albert Heijn marked this product as discontinued; check availability before considering it as a purchase option.

Jumbo

Tarwe Roggebrood Mehrkorn is a brown multigrain bread with linseed and sunflower seeds.

  • Jumbo’s product information lists 6.1 g of fibre per 100 g and iodised salt in the ingredients.
  • The bread contains wheat flour and wheat flour; don’t assume it is wholemeal rye bread based on its name.

Brood van Soma

Waldkorn wheat and rye bread is an example of a loaf made with rye, wheat, sunflower seeds and linseed.

  • PLUS’s product information lists 4.8 g of fibre and 0.9 g of salt per 100 g.
  • The product description calls it a brown multigrain bread. The name ‘Waldkorn’ doesn’t confirm that it is wholemeal.

Joybuy products

Related products will be available soon.

Frequently asked questions

Is dark or Waldkorn rye bread automatically wholemeal?

No, neither the colour nor the name ‘Waldkorn’ confirms that it is. According to the Netherlands Nutrition Centre, bread labelled ‘wholemeal’ on the packaging is made with wholemeal flour. Check for this wording if it’s a deciding factor for you.

Does adding seeds automatically make rye bread a better choice for lunch?

No, seeds alone don’t determine whether it’s the right choice. Check that seeds are actually listed in the ingredients, then also consider whether the bread is wholemeal, its nutritional information per 100 g and what you’ll put on it.

Does Dutch rye bread always contain iodised salt?

No, don’t assume it does without checking the label. According to the Netherlands Nutrition Centre, bakers don’t have to use baker’s salt. For packaged bread, look for ‘iodised salt’ or ‘baker’s salt’ in the ingredients list.

Is ordinary seeded rye bread gluten-free?

No, rye contains gluten. For seeded bread, also check the other grains and allergens on the label; adding seeds doesn’t make rye bread gluten-free.