First, decide what role the bread will play at the table. Then choose the quantity and type of bread, and check that the ingredients are suitable for your guests before serving.
| What to consider | What should you look for? | Who is this important for? |
|---|---|---|
| Quantity | Decide whether bread will be a side dish or an important part of the meal. Then compare the quantity in each pack. | If bread is mainly served alongside other dishes, I don’t want to buy more than we’re likely to eat. For around 25% of consumers, getting the quantity right is the top priority. |
| Type of bread | Choose the type and shape of bread you’d like to serve with your menu; half loaves include sliced wholemeal bread and traditional round loaves. | With soup, cheese or dips, I want to choose bread I can serve in the way I have in mind. For around 25% of consumers, finding bread that suits the menu is the main concern. |
| Ingredients | If you have dietary requirements to consider, check the current ingredients and allergen information on the packaging; don’t assume a bread is suitable based on its name. | When a guest needs to avoid certain ingredients, I want to know what I can safely serve. Around 25% of consumers put this check first. |
| Leftovers | Consider how many slices are likely to be left and whether you can freeze them in portions straight away. | If there’s bread left after dinner, I want to be able to store the slices we haven’t used. This is the main consideration for around 25% of consumers. |
How much you need depends on what else you’re serving. If guests are having bread with soup, cheese or dips too, it may run out faster than if it’s just a small side dish.
Decide what role bread will play in the menu before choosing how much to buy. Consider adding extra rolls if you think you’ll need more.
A description such as wholemeal or high in fibre doesn’t mean the bread is gluten-free. AH Rond volkoren half, for example, is described as wheat bread.
Check the current ingredients and allergen information on the packaging. If a guest needs separate bread, check that label too.
The Netherlands Nutrition Centre advises against keeping bread in the fridge, as it dries out. Mouldy bread should be thrown away.
Store bread in a dry place and, ideally, freeze any unused slices in portions.
Ingredients, nutritional values and allergen information can change. This is particularly important when buying bread for guests with dietary requirements.
Use product information to compare options, but check the current packaging when you buy.
Albert Heijn lists products including AH Extra lang lekker Zaans volkoren half and AH Rond volkoren half in its product information.
Lidl lists a Halfje extra volkorenbrood.
ALDI lists Extra vezelrijk volkorenbrood half alongside other types of bread in its fresh daily range.
PLUS lists products including Boeren volkoren half and Korenlanders Extra donker volkoren vloer half.
Dirk lists products including Bakker van der Akker Boeren volkoren half and a half-size high-fibre option.
Half a loaf may be enough if bread is a side dish, but it won’t necessarily be sufficient if it’s an important part of the meal. Consider the whole menu and decide whether you’d like to serve extra bread or rolls.
According to the Netherlands Nutrition Centre’s Storage Guide, you can keep wholemeal bread in a kitchen cupboard for 2 to 4 days or freeze it for 1 to 3 months. Ideally, freeze any unused slices in portions straight away. It’s best not to keep bread in the fridge, where it will dry out.
Don’t assume wholemeal bread is gluten-free: AH Rond volkoren half, for example, is described as wheat bread. If a guest needs to eat gluten-free, only choose bread whose current label confirms it’s suitable.
Check the ingredients list on the bread you’re buying; the type of bread alone won’t tell you which salt has been used in the recipe. If you need to follow a medically prescribed restriction, ask a doctor or dietitian for individual advice.
