Choose a half loaf that suits both the dish and the number of people at the table. Wholemeal is a sensible choice if the type of bread and its fibre content come first, while brown bread or a multigrain variety may be a better fit for flavour and texture. A half loaf means fewer slices to store, but it’s still worth planning what to do with any leftovers. Check the ingredients, allergens and type of salt used in the loaf you choose.
For a small international food night, a half loaf may be a better match for the number of people eating than a whole loaf. If you do have slices left over, the Netherlands Nutrition Centre (Voedingscentrum) recommends freezing bread in portions as soon as you buy it.
If you’re choosing bread for more than just its flavour, you can also compare the type of bread and the fibre per 100 g. The Netherlands Nutrition Centre includes wholemeal bread as part of the Wheel of Five; the composition varies from one product to another.
If any of your guests need to avoid particular ingredients or allergens, the name of the bread isn’t enough. Read the current packaging for the variety you’ve chosen, even if you’ve checked the ingredients online before.
First, decide how much bread you want to serve and what you’ll use it for. Then compare the type of bread and check the ingredients of the variety that suits your menu.
| What to consider | What to check when buying | Who it matters to |
|---|---|---|
| Quantity and leftovers | Check that it’s a half loaf and think about how many slices you’ll need. Can you freeze any leftovers in portions straight away? | When I’m serving bread at a small table, I don’t want to be left with lots of unused slices. Getting the quantity right is the top priority for around 45% of consumers. |
| Type of bread and fibre | Read the product description and compare the fibre per 100 g of the exact loaves you’re considering; don’t judge by a dark colour alone. | If I want to eat wholemeal bread beyond this meal too, the type of bread matters more to me than its appearance. Around 36% of consumers say wholemeal and fibre are their top priority. |
| Flavour and how you’ll serve it | Decide whether you want to dip, toast or serve the bread as a side. For varieties with grains or seeds, check the ingredients and allergens too. | If I’m serving bread to dip or toast, I focus on the flavour and texture I’m looking for. Around 19% of consumers put how well it suits the menu first. |
You’re buying less bread at once, but you can still have slices left over from a half loaf. The Netherlands Nutrition Centre points out that bread is often wasted.
Choose an amount that suits the meal, and freeze any slices you won’t use soon in portions as soon as you buy them.
A brown colour or a mention of several grains doesn’t tell you by itself whether a loaf is wholemeal. Fibre content also varies from one product to another.
Read the product description and ingredients list. If fibre is part of your decision, compare the nutritional information per 100 g.
Not every loaf lists the same type of salt in its ingredients. Brood.net describes the use of iodised baker’s salt as an agreement within the baking industry, not as something you can assume applies to every loaf.
Check the ingredients list for the exact loaf. If it’s unwrapped and the type of salt matters to you, ask the seller which salt was used.
A loaf with several grains or seeds may contain ingredients that matter to your guests. PLUS lists, among other things, gluten-containing cereals and sesame in its Korenlanders Extra donker volkoren vloer half.
Ask in advance which ingredients your guests need to avoid, and check the current packaging of the loaf you plan to serve before buying it.
These supermarket chains offer examples of half loaves made with different types of bread. Compare the exact variety and its current packaging, rather than relying on the supermarket name alone.
Albert Heijn lists products including AH Rond volkoren half and AH Bakkersbrood swirl volkoren half.
Jumbo Rond Bruin - Half is an example of a half loaf of brown wheat bread.
Lidl lists a 400 g Halfje extra volkorenbrood marked ‘reduced in salt’.
ALDI lists an Extra vezelrijk volkorenbrood half with seeds and grains.
PLUS lists products including Boeren volkoren half and Korenlanders Extra donker volkoren vloer half.
Dirk lists Bakker van der Akker Boeren volkoren half.
Not by itself: a half loaf limits how much you buy, but you still need a plan for any slices left over. The Netherlands Nutrition Centre recommends freezing bread in portions as soon as you buy it and taking out only what you need.
No, a brown colour doesn’t automatically mean bread is wholemeal. For example, Jumbo describes its Rond Bruin - Half as brown wheat bread. Read the product description and compare the fibre per 100 g if wholemeal and fibre are key to your choice.
Don’t assume so: the salt used can vary from one loaf to another. Brood.net describes iodised baker’s salt as an agreement within the baking industry. So check the ingredients list for the exact loaf, or ask which salt was used if it’s sold unwrapped.
Check the type of bread as well as the ingredients and allergens in the variety you’ve chosen. PLUS lists several gluten-containing cereals and sesame in its Korenlanders Extra donker volkoren vloer half; the word ‘multigrain’ alone doesn’t give you this information.
