Choose a wholemeal baguette if you want slices to serve with dips, part-baked rolls for warm portions, or a whole or half loaf for bites you can prepare in advance. Then compare the fibre and salt per 100 g. Check the packaging for allergens and to see whether baker’s salt or iodised salt has been used; this isn’t determined by the type of bread alone.
You want to know whether the bread is genuinely wholemeal and how much fibre it contains per 100 g. The Voedingscentrum lists wholemeal bread as a type of bread that is high in fibre, though the amount varies by product.
Choose the shape of bread to suit how you’ll serve it: a baguette to slice, part-baked rolls for warm portions, or sliced bread to top in advance.
You want to check the ingredients and allergens in your chosen bread, or find out whether it contains iodised salt. According to the Voedingscentrum, using baker’s salt in bread is not compulsory.
First decide how you want to serve the bread. Then use the label to compare products for wholemeal claims, nutritional values per 100 g, salt and allergens.
| What to consider | What to check when buying | Who it matters most to |
|---|---|---|
| Wholemeal and fibre | Look for the word ‘wholemeal’ and compare the fibre per 100 g shown on the packaging. | If I’m choosing bread partly for its fibre, I don’t want to judge by its dark colour alone. This check is the top priority for around 45% of consumers. |
| Shape and serving time | Choose between slicing, topping in advance and baking; check the cooking time for part-baked rolls. | For dips, I want slices that are easy to share; for warm portions, I need to make sure the oven is free in time. Serving comes first for around 36% of consumers. |
| Salt and allergens | Read the allergen information and salt per 100 g, and check for ‘baker’s salt’ or ‘iodised salt’ if relevant. | If guests need to check for allergens or I want to check for iodised salt, the label will help me choose the right bread. These label details matter most to roughly 19% of consumers. |
These words and a dark colour don’t, by themselves, tell you whether the flour used is wholemeal.
Look for the word ‘wholemeal’ and read the ingredients list, even on bread made with several types of grain.
According to the Voedingscentrum, bakers are not required to use baker’s salt. So the type of bread alone won’t tell you.
If iodine from bread is relevant to your choice, look for ‘baker’s salt’ or ‘iodised salt’ on the label.
Warm rolls need to be prepared just before serving. For example, PLUS gives a cooking time of 6–8 minutes at 220°C for its wholemeal sliced rolls.
Check the cooking instructions for the product you choose, and allow for any other dishes that need the oven.
A whole loaf won’t suit every group or sharing platter. The Voedingscentrum lists bread as a food that is often wasted.
Match the amount to the bites you want to make, and consider whether a half loaf or smaller portions would work better.
Albert Heijn offers both a standard wholemeal baguette and a sourdough Liefde & Passie version for a sharing platter of sliced bread.
Jumbo offers wholemeal bread for topped bites to serve with drinks, as well as other bread shapes.
At PLUS, you can look at both a wholemeal loaf and wholemeal part-baked rolls for warm portions.
ALDI offers, among other options, fresh daily wholemeal bread and an extra-high-fibre wholemeal variety.
Lidl offers a half loaf of extra wholemeal bread for anyone who doesn’t want to buy a whole loaf.
Dirk offers a wholemeal bâtard from Bakker van der Akker, a loaf you can share at drinks.
These options are designed for sharing or serving as topped bites. The round loaf needs preparation; for all three products, check the current packaging if fibre, allergens or iodised salt will affect your choice.
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A bread option to tear into pieces and serve with dips. Check the current packaging for allergens and the type of salt used if that’s relevant to your choice.
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Consider this rye product for topped bites to serve with drinks. Check how the product is described on the packaging, and read the allergen and nutritional information before comparing it with wholemeal bread.
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A round loaf you can slice and share, as long as you allow time to defrost, bake and cool it. Before serving, check the cooking instructions and allergen information on the packaging.
First look for the word ‘wholemeal’, then read the ingredients list. A dark colour, sourdough or the word ‘multigrain’ doesn’t, by itself, confirm that the flour used is wholemeal.
No. According to the Voedingscentrum, bread is not always baked with baker’s salt. If this matters to your choice, look for ‘baker’s salt’ or ‘iodised salt’ on the packaging.
No, check the allergens for each product. The Albert Heijn, Jumbo and PLUS examples mentioned here list wheat and/or other gluten-containing grains; the current packaging is the best guide to the bread you choose.
Plan to bake them just before serving and follow the instructions for your chosen product. PLUS gives a cooking time of 6–8 minutes at 220°C for its wholemeal sliced rolls; also allow for any other dishes that need the oven.
A half loaf or rolls may be more convenient than a whole loaf if you’re only making a few bites. Decide in advance how much you’ll serve; the Voedingscentrum lists bread as a food that is often wasted.
