The Netherlands Nutrition Centre recommends starting with brown or wheat bread without seeds or kernels after 6 months, then gradually building up to different textures and making the switch to wholemeal bread. If your baby finds a coarser slice difficult to manage, finely milled wholemeal bread or, temporarily, a blend containing white flour can be a stepping stone. A blend isn’t automatically wholemeal: check the label, ingredients and allergen information on the bread you buy.
When your baby is over 6 months and getting used to bread and coarser textures, start with a slice without seeds or kernels. The Netherlands Nutrition Centre recommends brown or wheat bread as a starting point; you can gradually introduce the crust and wholemeal bread later.
If a coarse or dark slice is still difficult for your baby, you could try a finer wholemeal variety or, temporarily, a blend containing white flour. Check the product name and ingredients list, though: brown colour doesn’t mean bread is wholemeal, according to the Netherlands Nutrition Centre.
If you’re packing bread for nursery or school, it’s important to check the latest allergen information and the setting’s rules. Check the packaging of the variety you’ve bought and ask about the local policy before packing it.
First, choose a bread texture that suits the stage your baby is at in learning to eat. Then consider whether finely milled wholemeal bread or a temporary blend is a good fit for what your baby will accept.
When: your baby is over 6 months, starting on bread and still getting used to the texture.
What to consider: the Netherlands Nutrition Centre recommends starting with bread without seeds or kernels. Brown bread contains less fibre than wholemeal bread, so switching to wholemeal later is a separate choice.
When: your baby is managing the earlier bread texture well and you’re looking for wholemeal bread made with more finely milled flour.
What to consider: a finer texture doesn’t mean you can skip checking for seeds or kernels, or assessing the texture of the slice you choose.
When: the flavour or feel of coarser bread is making the switch difficult.
What to consider: a blend of wholemeal flour and white flour isn’t the same as bread labelled as wholemeal.
| What to consider | What to check when buying | Who it matters to |
|---|---|---|
| Texture to start with | For your baby’s first bread, choose a variety without seeds or kernels. Check how soft it is and introduce the crust gradually. | If my baby is just learning to eat bread, I want to start with a texture that suits this stage. For around 46% of consumers, this starting texture is the most important factor. |
| Wholemeal or a blend | Read the bread label and ingredients list: is it labelled wholemeal, or does it also contain white flour? | If a coarse slice is still difficult, I’m looking for a gentler transition without mistaking brown bread for wholemeal. For around 36% of consumers, balancing what their baby will accept with wholemeal content comes first. |
| Allergens and packing bread | Check the latest allergen information on the packaging and ask the nursery or school about its own policy. | When packing bread, I want to know whether the ingredients and the setting’s rules are suitable for my child. For around 18% of consumers, this check is the top priority. |
According to the Netherlands Nutrition Centre, wholemeal bread is made from 100% wholemeal flour. Brown bread may also contain white flour, so the colour and types of grain in the name don’t tell you the same thing as a wholemeal label.
Read both the product name and the ingredients list. Check the ingredients in a bread blend rather than automatically treating it as wholemeal bread.
For babies starting on bread after 6 months, the Netherlands Nutrition Centre recommends brown or wheat bread without seeds or kernels. The texture your baby can manage is more important than a coarse appearance.
Start with a soft slice that’s suitable for your baby and gradually introduce the crust and other bread textures when they’re managing the earlier steps well.
The type of salt used can vary from one bread to another. So if this matters to you, don’t rely on the type of bread alone.
For packaged bread, read the ingredients list. For unpackaged bread, ask the baker which salt has been used.
Ingredients and allergen information can change. According to the Netherlands Nutrition Centre, standard bread made from gluten-containing grains isn’t suitable for people with coeliac disease.
Check the packaging of the variety you’ve actually bought, and ask the nursery or school separately about its rules for food brought from home.
Its bread range includes wholemeal bread and a separate low-salt brown bread.
Its range includes finely milled wholemeal bread and brown bread as separate varieties.
Offers a wholemeal kids’ bread made with extra-finely milled wholemeal flour.
Lists sliced Fijn Volkoren bread alongside other wholemeal varieties.
Offers a range of wholemeal bread, with different varieties to choose from.
Lists, among other options, a wholemeal hearth-baked loaf.
These options include two listings for Lekhaven Bakkerij Country Round, for anyone considering a bread blend as a stepping stone, and a wholemeal flatbread from Souq as a possible option for a later transition. For each bread, check the packaging and the texture as you’ll actually serve it. The product name alone doesn’t determine whether it’s suitable for your baby’s stage of learning to eat.
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If you’re considering a bread blend as a stepping stone, check the packaging to see which types of flour this variety contains. The bread needs to be defrosted and baked. Then check whether the crust and crumb are suitable for your baby’s stage. Also check the latest allergen information.
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If you’re looking for a gentler transition with a bread blend, check the types of flour and allergen information on the packaging of this variety. Defrost and bake the bread as described, then check the crust and crumb before serving.
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This wholemeal flatbread is an option to consider at a later stage, rather than an obvious choice for a first slice or a white-and-wholemeal blend. Check the packaging for seeds, kernels and allergen information, and assess the texture when serving.
According to the Netherlands Nutrition Centre, brown or wheat bread without seeds or kernels is a good option after 6 months, once your baby is used to tasting food and trying coarser textures. Gradually introduce the crust and other bread textures after that.
No. The Netherlands Nutrition Centre describes wholemeal bread as bread made from 100% wholemeal flour; brown bread may also contain white flour. So if you want to know which type you’re choosing, read the bread label and ingredients list.
According to the Netherlands Nutrition Centre, standard bread made from gluten-containing grains isn’t suitable for people with coeliac disease. Check the allergen information for the variety you’ve bought. If you notice symptoms after eating or suspect a food intolerance, speak to a doctor or healthcare professional.
Don’t assume it does. For packaged bread, read the ingredients list to see which salt has been used. For unpackaged bread, ask the baker.
