Choose half a wholemeal loaf if fibre is a priority and your household will eat it too. Half a brown loaf may be a better fit if it suits your household’s tastes. Whichever type you choose, match the amount to your holiday lunches and freeze slices if you won’t finish the loaf in time.
If you need fewer sandwiches during the school holidays than in a normal school week, a half loaf may better suit how much you eat. The Netherlands Nutrition Centre advises freezing bread in portions as soon as you buy it if you won’t use it all quickly.
If you’re keeping an eye on fibre at lunchtime, start with half a wholemeal loaf and see whether everyone at home likes the taste. The Netherlands Nutrition Centre recommends wholemeal or brown bread over white bread.
If you have an allergy or coeliac disease, the exact packaging matters more than the general type of bread. Check the ingredients, listed allergens and any warnings about possible cross-contamination every time you buy a loaf.
A good fit when: fibre matters and your household enjoys wholemeal bread.
Trade-off: if the taste or texture isn’t popular, this half loaf could also go uneaten.
A good fit when: your household is more likely to eat brown bread than wholemeal.
Trade-off: fibre content varies by product, so check the exact packaging.
A good fit when: a particular taste preference determines your choice.
Trade-off: the Netherlands Nutrition Centre recommends replacing white bread with wholemeal or brown bread wherever possible.
First, work out how many sandwiches you’ll actually eat during the holidays. Then choose the type of bread and check the exact packaging for anything that matters to your household.
| What to consider | What to check when buying | Who it matters to |
|---|---|---|
| Quantity and storage | Work out how many slices you’ll use and read the storage advice. Could you freeze the bread in portions on the day you buy it if needed? | When my lunch plans vary from day to day, I don’t want unused slices to go stale. For around 46% of consumers, cutting down on leftovers is the most important factor in this choice. |
| Type of bread and fibre | Read the product description and compare the nutritional information, including fibre per 100 g, using the same measurement basis. | For lunch, I’m looking for a type of bread that suits my preference for fibre and will actually be eaten at home. Around 36% of consumers put this nutritional choice first. |
| Label and whether it will be eaten | Check the ingredients and allergens for the exact loaf. If needed, see whether baker’s salt or iodised salt is listed, and consider your household’s taste preferences. | If an ingredient or taste determines which bread I can take with me, I don’t want to rely on the type of bread alone. For around 18% of consumers, this check is the deciding factor. |
A smaller pack won’t prevent leftovers if your lunch plans change and the bread doesn’t get eaten.
Plan how many slices you need and, if in doubt, freeze some in portions on the day you buy it. This follows the storage advice from the Netherlands Nutrition Centre.
A name that refers to several grains doesn’t automatically tell you whether the bread is wholemeal. If you’re specifically looking for wholemeal bread, check the product description.
Check that the packaging describes the bread as wholemeal, then look at the nutritional information for the exact product.
Ingredients and warnings about possible cross-contamination can vary from loaf to loaf. The Netherlands Food and Consumer Product Safety Authority highlights the allergen information on the label.
Check the information on the exact packaging whenever you switch products, even if the type of bread sounds familiar.
According to the Netherlands Nutrition Centre, baker’s salt isn’t used in every loaf. The type of bread alone won’t tell you whether it’s included.
If the presence of iodised salt matters to your choice, check the ingredients list or ask the baker which salt they use for unpackaged bread.
AH Rond volkoren half is an example of a half wholemeal wheat loaf.
Jumbo Rond Bruin Half is an example of a half brown wheat loaf.
Halfje extra volkorenbrood is a half wholemeal option in Lidl’s range.
ALDI’s bread range includes products such as Fijn volkoren half and Boeren volkoren meergranen half.
PLUS Boeren volkoren half is an example of a half wholemeal loaf.
Bakker van der Akker Boeren volkoren half is a half wholemeal option at Dirk.
No, how much you eat and your household’s taste preferences matter too. If fibre is important and the bread will be eaten, half a wholemeal loaf is an obvious choice. If wholemeal bread tends to be left uneaten, half a brown loaf may be a better fit. The Netherlands Nutrition Centre recommends wholemeal or brown bread over white bread.
Freeze any slices you won’t use soon in portions as soon as you buy the loaf. According to the Netherlands Nutrition Centre’s storage guide, opened wholemeal bread can be kept for 2–4 days in a kitchen cupboard and 1–3 months in the freezer. Take out only the slices you need for each lunch.
No, not all bread is made with baker’s salt. For packaged bread, the Netherlands Nutrition Centre advises checking the ingredients list for baker’s salt or iodised salt. For unpackaged bread, ask the baker which salt they use.
Read the ingredients and allergen information on the exact packaging, even if you’ve previously bought bread with the same product name. The Netherlands Food and Consumer Product Safety Authority explains that allergens must be clearly indicated on the label. Also look out for any warnings about possible cross-contamination.
