For a world food night, don't choose bread based only on words such as ‘seeds’ or ‘multigrain’. Check which grains and seeds it contains, and compare the fibre, salt and allergens on the label. Compact rye bread works well for small topped bites; rye and wheat bread or multigrain bread can offer a softer base, but contains a different mix of grains.
For a sharing board with dips, fish, cheese or vegetables, look for rye bread with a clearly named seed and a texture that suits your toppings. Check the ingredients list to see which seed is used and whether a percentage is given.
If the bread’s ingredients are your priority, compare the types of grain, fibre and salt per 100 g. According to the Netherlands Nutrition Centre, ‘multigrain’ and ‘wholemeal’ are not interchangeable terms.
If someone has an allergy, the ingredients and allergen warnings for the bread you choose are what matter. If iodised salt is relevant to your choice, check the type of salt on the packaging too; don’t assume based on the type of bread alone.
First decide whether you want a firm, seeded base, a softer mixed-grain bread or traditional rye bread without a particular type of seed. Then compare the labels of the breads you’re considering for your nibbles.
Best for: small savoury bites when you want a specific type of seed.
Bear in mind: the word ‘seeds’ in the name doesn’t tell you whether the bread is wholemeal or what allergens it contains. Jumbo listed 5% linseed and possible traces of milk, nuts, soya and sesame for TerraSana Rye Bread with Linseed.
Best for: anyone who’d prefer a softer bread base with seeds for a range of toppings.
Bear in mind: this isn’t the same as rye bread alone. Albert Heijn lists ingredients including wheat flour, wholemeal rye flour, sunflower seeds and linseed for Soma Waldkorn.
Best for: anyone looking for a spreadable base without added seeds.
Bear in mind: check the ingredients here too: Jumbo listed both rye and wheat in Van der Veer Traditional Frisian Rye Bread.
| What to consider | What to check when buying | Who it matters to |
|---|---|---|
| Seeds and texture | Look for the seed in the ingredients list and check the percentage, if given. Choose a texture that works with your toppings. | If I’m making small bites with dips or vegetables, I’m mainly looking for seeds to add a bit of crunch and bread that can hold the toppings. This combination is the top priority for around 50% of consumers. |
| Fibre and types of grain | Compare the fibre and salt per 100 g, and check which grains and types of flour have been used. | Anyone choosing bread based on its ingredients will want to know how much fibre it contains and whether it includes wholemeal flour. Around 30% of consumers give this comparison top priority. |
| Allergens and type of salt | Read the ingredients and allergen warnings on the current packaging; check the type of salt listed if iodine is relevant to you. | If you have guests who need to know about allergens or iodised salt, you’ll want to check what the chosen bread says before serving it. This label check is the top priority for around 20% of consumers. |
Bread can contain seeds and linseed while flour is still a key ingredient. Albert Heijn lists both wheat flour and wholemeal rye flour in Soma Waldkorn.
Read the full list of grains and compare the fibre per 100 g if wholemeal ingredients or fibre are important to your choice.
As well as rye or wheat, a product may contain other allergens or carry warnings about possible traces. These vary from one pack to another.
Before serving, check the ingredients and allergen warnings on the bread you’re actually using.
The Dutch Bakers’ Salt Agreement, published in the Government Gazette in 2008, encourages the use of iodised salt; it doesn’t say which type of salt is used in any individual rye bread.
Check the ingredients list to see which type of salt is used in the bread you’ve chosen.
A rye bread option for anyone specifically looking for linseed.
Rye and wheat and multigrain options for anyone also considering bread with seeds.
Traditional Frisian rye bread as an alternative when seeds aren’t essential.
Frisian rye bread for anyone comparing traditional options.
No. Seeds and wholemeal ingredients are different things. For example, Albert Heijn lists sunflower seeds and linseed in Soma Waldkorn, as well as wheat flour and wholemeal rye flour. So check the types of grain on the label and compare the fibre per 100 g.
Rye bread that contains rye isn’t gluten-free: rye is a gluten-containing grain. If you’re catering for a guest with an allergy or other dietary requirement, always check the ingredients and warnings on the current packaging of the product you’ve chosen.
No. The Dutch Bakers’ Salt Agreement, published in the Government Gazette in 2008, encourages the use of iodised salt; brood.net says that using baker’s salt containing iodine isn’t a legal requirement. Check the ingredients list to see which type of salt is used in your chosen rye bread.
Serve compact rye bread in small topped slices, choosing toppings that aren’t too wet. If you’d prefer something crunchy with soup, crumble the rye bread and fry it briefly, as in a recipe from Lidl.
