Choose wholemeal bread if wholemeal flour and fibre are your priorities; the Voedingscentrum recommends replacing white bread with wholemeal or brown bread as often as possible. If you prefer the taste of white bread, brown bread or bread made with some wholemeal flour can be a stepping stone. Check the flour types used on the packaging and compare the fibre per 100 g: a dark colour or the name ‘multigrain’ doesn’t prove that bread is wholemeal.
You don’t want to give up a familiar sandwich just yet, but you’re considering bread with more wholemeal flour. Brown bread or a part-wholemeal loaf can be a stepping stone. Compare the ingredients and fibre content with wholemeal bread rather than judging by the colour.
Bread is a regular choice for your breakfast or lunch. According to the Voedingscentrum, wholemeal bread is particularly high in fibre. So check the bread description and fibre per 100 g, rather than relying on the words on the front of the bag.
If you don’t eat at home every day, a half loaf might better suit how much you use. If you want to buy a whole loaf, check the storage advice. PLUS says that one of its wholemeal loaves can be frozen on the day of purchase.
First decide whether taste, wholemeal flour, how much bread you need or the information on the label matters most to you. Then compare specific loaves on a like-for-like basis, for example by fibre per 100 g.
| What to consider | What to check when buying | Who it matters to |
|---|---|---|
| Taste and a stepping stone | Check which types of flour are used and compare the fibre per 100 g with wholemeal bread. | If I’m used to white bread, I want to try another type that I’ll enjoy eating too. For around 36% of consumers, that familiar taste comes first. |
| Wholemeal and fibre | Look for the wholemeal description and compare the fibre per 100 g; don’t judge by colour alone. | I want to make a conscious choice of bread made with wholemeal flour for my regular breakfast or lunch. Wholemeal and fibre come first for around 29% of consumers. |
| Quantity and storage | Choose a whole or half loaf to suit how much you use, and read the storage advice before freezing portions. | With an unpredictable schedule, I don’t want to end up with bread I won’t get through. Buying the right amount is the main concern for around 21% of consumers. |
| Ingredients and labelling | Read the current allergen information and check the ingredients list for baker’s salt if it’s relevant to your choice. | If I need to avoid certain ingredients, I need information about this specific loaf. Checking the label is the top priority for around 14% of consumers. |
According to the Voedingscentrum, ‘multigrain’ means that different types of grain are used; it doesn’t automatically tell you how much wholemeal flour the bread contains. So the name or colour alone isn’t a reliable guide if fibre is your priority.
Check the bread description and ingredients list, and compare the fibre per 100 g with wholemeal bread.
The Voedingscentrum and the Nederlands Bakkerij Centrum’s industry guidance say that using iodised baker’s salt is not compulsory in the Netherlands.
Check the label to see whether baker’s salt is listed as an ingredient; don’t assume based on the type of bread or the shop’s name.
If your college or work schedule varies, a whole loaf may be more than you can eat in time.
Consider buying a half loaf or freezing portions according to the storage advice on the packaging. PLUS recommends freezing one of its wholemeal loaves on the day of purchase and using it within one month.
Ingredients and allergens vary from product to product, and even the information for a familiar type of bread can change.
Whenever you switch products, read the current ingredients and allergen information for the bread you’re buying.
Albert Heijn’s online bread range includes white, wholemeal and spelt bread.
Jumbo’s online categories include white, brown and wholemeal bread.
Lidl showcases freshly baked bread and provides ingredient and allergen information for its range.
ALDI showcases fresh daily white, brown, wholemeal and multigrain bread.
PLUS product pages may show ingredients, allergens, nutritional values and storage advice.
Dirk’s online bread range includes white, wholemeal, multigrain and sourdough bread.
These products are suitable if you’re looking for wholemeal bread or another type of bread made with wholemeal ingredients. If you’re after a softer blend of white and wholemeal, check the flour types and product description for each product before choosing.
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An option if you’re looking for a round loaf and wholemeal flour matters to you. The stated weight is 550 g. Check the packaging for the flour types, nutritional information, allergens and baking instructions if these affect your choice.
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A multipack to consider if two loaves suit how much you use and the storage space you have available. The product name specifies two loaves weighing 550 g each. Check the storage and baking advice, and the current ingredients and allergen information.
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A rye bread option if you’re considering something different from your usual wheat bread. The product name states 500 g, but doesn’t clearly specify the shape of the loaf; check the packaging to see whether it suits your meals. Also check the current ingredients and allergen information.
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A flatbread option if that style suits your meals better than ordinary sandwiches. The product name states that it contains six pieces. Check the ingredients, allergens and storage instructions on the packaging, especially if you won’t use them all at once.
No. According to the Voedingscentrum, ‘multigrain’ means bread made with at least three different types of grain; it doesn’t mean that the bread is entirely wholemeal. If wholemeal flour is the reason you’re buying it, check the bread description and ingredients.
No. The Voedingscentrum and the Nederlands Bakkerij Centrum’s industry guidance say that using iodised baker’s salt is not compulsory in the Netherlands. Check the label of the bread you’re buying if the presence of baker’s salt matters to you.
Read the current allergen information for that specific bread before buying or eating it. Ingredients can vary from product to product, so don’t rely on the name or past purchases alone, even with a familiar type of bread.
Check the storage advice and, ideally, freeze suitable portions on the day you buy the bread. PLUS says that one of its wholemeal loaves should be used within one month of freezing; Albert Heijn also gives one month as the storage time for bread in the freezer.
