If you want bread made with 100% wholemeal flour for Sunday breakfast, choose a loaf labelled ‘wholemeal’. Brown bread combines wholemeal flour with white flour; white bread with extra fibre may be an option if a white appearance is essential for a fussy eater, but it isn’t wholemeal bread. Compare the fibre per 100 g and check the ingredients and allergens on the current label.
If not everyone enjoys wholemeal bread, brown bread is another option to consider. According to the Netherlands Nutrition Centre, brown bread is a mix of wholemeal and white flour, while wholemeal bread is made with 100% wholemeal flour.
If fibre is a priority for you, the nutrition table per 100 g gives you a useful basis for comparison. The Netherlands Nutrition Centre explains that wholemeal products contain more fibre than white products made with white flour.
If someone doesn’t like the colour or texture of wholemeal bread, you could look at white bread with extra fibre. Check the fibre per 100 g and bear in mind that adding fibre doesn’t make white bread wholemeal.
Wholemeal bread, brown bread and white bread with extra fibre each offer a different way to cater for everyone’s preferences at the table. If those preferences vary widely, two smaller loaves may be more practical than one compromise.
Choose this when: bread made with 100% wholemeal flour is your main requirement.
The trade-off: the ‘wholemeal’ label doesn’t tell you whether everyone will enjoy the crust or texture.
Choose this when: you want to try bread made with both wholemeal and white flour.
The trade-off: brown bread isn’t the same as bread made with 100% wholemeal flour; compare the fibre per 100 g.
Choose this when: a white appearance is the priority for a fussy eater.
The trade-off: extra fibre doesn’t make the bread wholemeal; check the label on the loaf you’re buying.
| What to consider | What to check when buying | Who is this most important to? |
|---|---|---|
| Wholemeal flour and fibre | Look for the ‘wholemeal’ label if you want bread made with 100% wholemeal flour. Compare fibre on a like-for-like basis, such as per 100 g. | I want to know whether the bread for a regular breakfast is genuinely made with wholemeal flour. This is the priority for around 46% of consumers. |
| Preference for white bread | Check the product description and ingredients for brown bread or white bread with extra fibre; don’t judge by colour alone. | If someone at the table mainly eats white bread, I want to take account of what they enjoy. This preference among fussy eaters is the priority for around 36% of consumers. |
| Size and storage | Check whether a smaller loaf or individual portions suit the number of people eating and how you’ll store any leftovers. | When preferences differ, I want to offer two types without having lots of bread left over. Finding the right size is the main concern for around 18% of consumers. |
According to the Netherlands Nutrition Centre, wholemeal bread is made with 100% wholemeal flour. Brown bread also contains white flour; ‘multigrain’ tells you which grains are used, not that the bread is wholemeal.
If wholemeal flour is a requirement, check the product name first, then compare the nutritional information.
White bread with extra fibre is still a different type of bread from wholemeal bread. The fibre content alone doesn’t tell you which type of flour it is made with.
Check both the product description and the fibre per 100 g before comparing different types of bread.
It’s important to check the allergens in the exact loaf if someone at the table has a food allergy. The Netherlands Food and Consumer Product Safety Authority says allergen information must appear on the label of prepacked products.
Read the current label before buying, and ask for allergen information when buying unpackaged bread.
According to the Netherlands Nutrition Centre, using baker’s salt isn’t compulsory. The type or colour of the bread won’t tell you whether it has been used.
Check the ingredients list on packaged bread or ask about it when buying unpackaged bread.
These retailers give you a starting point for comparing different types of bread. Always check the ingredients, nutrition information and allergens for the specific loaf you choose.
Albert Heijn’s bread range includes options such as tiger white bread and wholemeal bread.
Jumbo lists several wholemeal breads, including tiger wholemeal bread. A white bread with extra fibre mentioned previously illustrates a different type of bread, but that listing doesn’t mean it’s currently available to buy.
PLUS Korenlanders Boeren tijger volkoren 1/2 is an example of a half tiger wholemeal loaf with listed ingredients and nutrition information.
Lidl has featured a tiger wholemeal artisan loaf and publishes ingredient and allergen information for freshly baked bread.
Dirk lists white, brown and wholemeal bread in its bread range.
These products mainly offer options labelled whole wheat, individual bread portions or a different grain variety for breakfast. The product name alone doesn’t tell you whether the bread has a white appearance or a soft texture, so check the product description and packaging if that matters to anyone at the table.
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An option if you want to serve individual portions alongside other breakfast bread.
The name specifies six pieces and Whole Wheat. Check the ingredients and allergens on the packaging, and don’t assume the bread has a soft texture based on its name.
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A round loaf to consider if you’re looking for a variety labelled Whole Wheat to share at breakfast.
The name specifies 550 g. Before buying, check the preparation instructions, ingredients and allergens on the packaging, especially if you need to bake the bread for breakfast.
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A pack to consider if you want to buy two loaves of the same type for a larger group.
The product name specifies two loaves of 550 g each. Bear storage in mind with this quantity, and check the preparation instructions and allergens on the packaging.
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Four individual rolls may suit you if you want to serve separate portions at the breakfast table instead of slicing a large loaf.
Multigrain doesn’t automatically mean wholemeal. Check the ingredients, nutrition information and allergens on the current packaging, especially if sesame is a concern for anyone at the table.
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A rye option to consider if you’d like to serve something different alongside the other types of bread.
The name specifies 500 g. Check the product page or packaging for the bread’s form, ingredients and nutrition information before deciding whether this variety is right for breakfast.
No. According to the Netherlands Nutrition Centre, brown bread is made with wholemeal and white flour, while wholemeal bread is made with 100% wholemeal flour. So choose based on the product label, not just the colour.
No. Extra fibre doesn’t turn white bread into bread made with 100% wholemeal flour. Compare the fibre per 100 g if you want to see how it measures up against another loaf in that respect.
Check the allergen information for the exact loaf before buying. According to the Netherlands Food and Consumer Product Safety Authority, this information appears on the label of prepacked products; ask in the shop when buying unpackaged bread.
No. The Netherlands Nutrition Centre says that using baker’s salt isn’t compulsory. For packaged bread, check the ingredients list; for unpackaged bread, ask which salt has been used.
Choose smaller loaves if available and freeze portions you won’t use soon. For opened wholemeal bread, the Netherlands Nutrition Centre recommends storing it in a kitchen cupboard for 2–4 days or in the freezer for 1–3 months.
