If you’d like to replace white bread at your barbecue with a wholemeal option, choose bread labelled as wholemeal. According to the Voedingscentrum, wholemeal bread is made from 100% wholemeal flour, while white bread is made from refined flour. A soft white roll may suit a particular dish, but whatever you choose, consider how you’ll serve it, your guests’ dietary needs and when you’ll need the bread.
If you’re choosing wholegrains for your barbecue, a clear wholemeal label is more useful than the colour of the bread. The Voedingscentrum recommends replacing white bread with wholemeal or brown bread as much as possible.
For burgers, grilled vegetables and filled sandwiches, how you serve the food can influence your choice: individual rolls work differently from slices or a loaf to share. The ranges at Albert Heijn, Jumbo and PLUS include different types of wholemeal bread.
If your guests need to avoid certain ingredients, the wholemeal label alone isn’t enough to determine whether a bread is suitable. Check the label of the product you choose; for example, a wholemeal loaf from PLUS lists wheat, barley and soya.
First choose the type of grain and texture you want, then decide which shape will work best for serving. If you specifically want wholemeal bread, the product label matters more than a brown colour. If a guest has an allergy, always check the label of the individual loaf.
When to choose it: pick this if you want to replace white bread with bread made from wholemeal flour, in line with the Voedingscentrum’s advice.
The trade-off: choosing wholemeal doesn’t tell you which bread shape your guests will prefer, and ordinary wholemeal wheat bread isn’t gluten-free.
When to choose it: a soft, light roll may be a good fit for a dish where that’s the texture you’re after.
The trade-off: white bread is made from refined flour, so it won’t meet your aim of replacing white bread with a wholemeal option.
| What to consider | What to check when buying | Who it matters to |
|---|---|---|
| Wholemeal or white | For a wholemeal option, look for the wholemeal label. Compare fibre values on the same basis, such as per 100 g. | If I want to replace white bread, I want to know which flour has been used. Around 33% of consumers prioritise wholemeal and fibre when making this choice. |
| Bread shape | Choose individual rolls for individual portions, or a loaf you can slice and share. | For burgers, I want to be able to put a roll out for each guest, while a sharing platter calls for slices. For around 27% of consumers, the way the bread is served is the first consideration. |
| Planning | Check what’s available at your chosen branch. If you buy bread early, freeze it in portions straight away, as the Voedingscentrum recommends. | When I shop in advance, I want to know whether the bread will be available in time and how to store it until the barbecue. For around 20% of consumers, planning comes first. |
| Ingredients and allergens | Read the current ingredients and allergen information for the exact product. For unpackaged bread, ask for product-specific information. | If a guest needs to avoid certain ingredients, I don’t want to rely on the bread’s name alone. Around 20% of consumers give this check top priority. |
The colour of the bread or the addition of seeds doesn’t tell you whether all the flour used is wholemeal. According to the Voedingscentrum, wholemeal bread is made from 100% wholemeal flour.
If you specifically want wholemeal bread, look for the wholemeal label on the exact product.
Wholemeal describes the flour used; it doesn’t mean the bread is free from gluten or other allergens. Ingredients vary from product to product.
Ask your guests in advance which ingredients they need to avoid. Before serving, check the current packaging or ask for information about unpackaged bread.
You won’t necessarily need the same amount or shape of bread for a sharing platter as you would for a sandwich bar. Bread that’s left out may lose its quality.
Decide in advance how you’ll serve the bread. The Voedingscentrum recommends freezing bread in portions straight after buying it if you’ll be using it later.
The bread shapes and product information offered by these chains can help you plan your barbecue. Before buying, check the exact product and what’s available at your branch.
Albert Heijn lists a range of wholemeal breads online, including artisan loaves, round loaves and tiger bread.
Jumbo lists fine, coarse and round wholemeal breads online, among other options.
Lidl sells packaged bread and bread from its in-store bake-off range. For packaged loaves, the chain displays a fibre meter per 100 g.
ALDI lists wholemeal bread as well as a separate extra-high-fibre wholemeal option.
PLUS lists boerenvolkorenbrood (farmhouse wholemeal bread) and round fine wholemeal bread online, among other options.
Dirk lists a wholemeal batard and a wholemeal artisan loaf, among other options.
These bread options suit different ways of serving: flatbread to share, individual portions of rye bread and a round loaf for a sharing platter. If fully wholemeal bread is essential for you, check the label and ingredients for each product; the shape of the bread alone won’t tell you.
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The flatbread shape works well for a barbecue where guests can share bread with dishes or dips. Before serving, check the ingredients and allergens on the exact product packaging.
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The nine pieces may suit you if you’d like to serve the bread individually. If you specifically want fully wholemeal bread, check the ingredients on the packaging and look at the allergen information too.
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The round shape is ideal for slicing and sharing at the table. Remember to allow time for thawing and baking; if fully wholemeal flour is important to you, check the ingredients.
Look for the wholemeal label on the specific loaf. According to the Voedingscentrum, wholemeal bread is made from 100% wholemeal flour, while white bread is made from refined flour. A brown colour or seeds aren’t proof on their own.
Don’t assume it is: wholemeal describes the flour used, not the absence of gluten. Check the ingredients and allergens for the exact product and, if necessary, choose one explicitly labelled as gluten-free.
Yes, as long as you plan how you’ll store it until serving. The Voedingscentrum recommends freezing bread in portions straight after buying it if you’ll be using it later. Also check whether the bread shape you want will be available when you shop.
No, that label alone doesn’t tell you the iodine content of an individual loaf. If you need information about a specific product, check its ingredients or ask the baker or manufacturer.
