For your Easter brunch, choose rye bread with linseed or sunflower seeds if you specifically want seeds in the bread; check the ingredients list to see which seeds it contains. If a wholemeal base and fibre matter more to you, compare rye bread without seeds too, and check the nutritional information per 100 g. If you’re serving guests, check the allergen information and see whether the label mentions baker’s salt or iodised salt.
You’re looking for rye bread for your Easter spread and want to be able to identify a type of seed in the ingredients list. For example, Jumbo lists linseed in TerraSana rye bread, while Albert Heijn’s product information for Soma Waldkorn mentions sunflower seeds and linseed.
You want to know which grain forms the base of the bread, rather than choosing by the seeds alone. Check whether it’s labelled wholemeal, look at the first ingredients and compare the fibre per 100 g.
You’re buying bread for guests who need to know about certain ingredients. So check the allergen information and any warnings on the packaging you’ll actually be serving. According to the Dutch Coeliac Society, rye naturally contains gluten.
Start with the grain and seed ingredients. Then compare the nutritional information and, before buying, check anything on the label that matters to your guests.
| What to look for | What to check when buying | Who it matters to |
|---|---|---|
| Seeds and texture | Look for a specific type of seed, such as linseed or sunflower seeds, in the ingredients list. Also check which grain is listed first. | I want seeds in the bread for my Easter spread, not just a dark colour. This would be the top priority for around 33% of consumers. |
| Wholemeal and fibre | Check whether it’s labelled wholemeal and compare the fibre on the same basis: per 100 g. | If I’m mainly concerned about the grain base, seeds aren’t the deciding factor for me. Wholemeal and fibre would be the main reason for around 27% of consumers. |
| Gluten and allergens | Read the current allergen information and any warnings about the possible presence of other allergens. | I need to know which ingredients and warnings are listed on the pack for my guests. Around 20% of consumers would give this check the most weight. |
| Baker’s salt and iodine | Look for baker’s salt or iodised salt on the label; if it’s unclear, ask the baker which salt they use. | I don’t want to assume that all rye bread is made with baker’s salt. This would be the main reason for choosing a product for roughly 20% of consumers. |
Seeds and a wholemeal grain base are two different things. For example, the ingredients list for Soma Waldkorn rye bread at Albert Heijn lists wheat flour first, alongside rye and seeds.
Check whether it’s labelled wholemeal and look at the first ingredients separately from the seeds it contains.
According to the Netherlands Nutrition Centre, bread does not have to be baked with baker’s salt. The type of bread alone therefore won’t tell you which salt has been used.
Check the current label or ask the baker which salt they use if this affects your choice.
Rye contains gluten. Seeded bread may also contain other allergens, and warnings about their possible presence may be relevant. According to the Netherlands Food and Consumer Product Safety Authority, allergen information for prepacked products is shown on the label.
Check the packaging of the variety you choose before buying, and keep the information handy for your guests.
The linseed variety is worth considering if you’re specifically looking for rye bread with seeds.
Soma Waldkorn rye bread is a multigrain option for those who want to combine seeds with wheat and rye.
Hollandia Dark Sourdough Rye Bread is an alternative if a wholemeal rye base matters more to you than seeds.
This rye bread is worth considering if the grain base matters more to you than having seeds in the bread for your Easter brunch. Compare the ingredients on the packaging with what you’re looking for.
Image unavailable
Consider this rye bread if you’re looking for an alternative to a seeded variety for your Easter brunch. Check the grain base and nutritional information on the current packaging.
If you’re serving guests, check the allergen information too. If the type of salt used matters to you, see whether the label lists baker’s salt or iodised salt.
No. Rye bread made with rye isn’t gluten-free: according to the Dutch Coeliac Society, rye naturally contains gluten. If you need a gluten-free diet, look for a product specifically labelled as gluten-free rather than using a seeded variety as a substitute.
No. According to the Netherlands Nutrition Centre, baker’s salt does not have to be used when baking bread. Check the ingredients list for baker’s salt or iodised salt, or ask the baker.
Read the allergen information and any warnings on the packaging of the bread you buy. Rye contains gluten; depending on the variety you choose, other ingredients or warnings may also be relevant. The Netherlands Food and Consumer Product Safety Authority states that allergen information for prepacked products must appear on the label.
Follow the storage instructions on the packaging of your rye bread. For Hollandia Dark Sourdough Rye Bread, the advice is to store it in a sealed pack in the fridge after opening; don’t assume the same product-specific instructions apply to other varieties.
