Bread is one of the most popular staple foods in many countries. However, the selection of varieties, types of flour, and production methods is vast – and not all bread is automatically healthy.

If you want to shop more consciously, you should take a closer look when buying bread. Here are the most important things to look out for so that your bread not only tastes good, but is also a valuable component of a balanced diet.

 

1. Wholegrain is the better option

One of the most important tips when buying bread: Opt for wholegrain bread whenever possible. Wholegrain means that the entire grain – hull, germ and endosperm – has been used. This means that the bread contains more fibre, vitamins (e.g., B vitamins, vitamin E), and minerals like iron and magnesium. These promote digestion, keep you fuller for longer, and keep your blood sugar levels stable.

Take note: Not every dark bread is automatically wholegrain bread. A high malt content in the bread also results in a darker colour. A quick look at the ingredients list will help: Wholegrain flour should be listed first.

 

1. Look at the flour type

Another important consideration when buying bread is the type of flour. This number (e.g. type 405 or type 1050) indicates how many minerals are contained in 100 grams of flour. The higher the number, the more nutrient-rich the flour – and therefore the bread. These numbers often vary from country to country, as can be seen in these German and Austrian examples:

• Type 405 (DE) / Type 480 (AT): very fine, low in nutrients – more suitable for cakes or light pastries
• Type 1050 or 1600 (DE) / 1800 (AT): significantly more minerals – good for hearty, nutritious breads
• Wholegrain flour: does not have a type designation, as the entire grain is used – highest nutrient density

1. Carefully examine the list of ingredients

Less is more – this also applies to bread. A good loaf of bread needs only a few ingredients: flour, water, salt, and a raising agent (e.g., yeast or sourdough). When shopping, look for a short and understandable list of ingredients.

 

1. Recognising freshness and quality

Even without a label, good bread can often be identified with your senses. You can recognise fresh, high-quality bread by the following characteristics:

• The crust is crispy, slightly cracked, and has a natural brown colour. It should not be soft or rubbery – that is more indicative of a packaged, industrial product.
• The crumb (the inside of the bread) is loose, juicy, and has irregular pores – an indication of good dough management and artisanal production.
• The fragrance is pleasantly aromatic and slightly sour in sourdough bread – not a “chemical” or neutral smell.
• The weight also speaks volumes: A compact, heavy loaf is often more nutritious and filling than a light, airy loaf.

Use your senses when shopping: Touch, smell, and take a closer look to determine quality – without any information on the packaging.

 

Conclusion: Conscious shopping pays off

When buying bread, it is worth taking a closer look. If you aim to be more nutrition-conscious, choose wholegrain products and high-quality flours, and avoid artificial additives. In this way, your daily bread can form the basis of a nutrient-rich meal.