For a small Sunday roast, choose half a multigrain loaf if you’d be likely to have slices left over from a whole loaf that you wouldn’t use or freeze. Then check the label: according to the Netherlands Nutrition Centre, ‘multigrain’ means that at least three types of grain have been used; it doesn’t automatically mean the bread is wholemeal. The wholemeal labelling, ingredients, allergens and salt content may therefore be what helps you decide.
If you’re serving bread with a Sunday roast for one to three people, a half loaf can help you match the amount you buy to the number of slices you need. Also consider whether you can freeze any leftover bread, following the storage instructions.
The word ‘multigrain’ doesn’t tell you whether a loaf is wholemeal. Check the wholemeal labelling, ingredients and fibre content per 100 g if these are important to your choice.
If you have questions about grains, gluten, soya, sesame or salt, the label on the loaf you choose matters more than its name. If you need to avoid gluten, don’t rely on the word ‘multigrain’: check that the product is explicitly labelled gluten-free.
First, work out how much bread you expect to use with the meal and afterwards. Then compare the labels, focusing on the features that matter most to you.
| What to consider | What to check before buying | Who is this most important for? |
|---|---|---|
| Portion size and leftovers | Check the loaf size and the number of portions shown. Read how to store any leftover bread. | If I’m serving bread with a Sunday roast for just a few people, I don’t want to be left with lots of unused slices. That’s why portion size comes first for around 40% of consumers. |
| Wholemeal and fibre | Look for explicit wholemeal labelling and compare fibre per 100 g, rather than per slice, which may vary in size. | When I’m looking for wholemeal bread, I don’t want to rely on the word ‘multigrain’ alone. For around 30% of consumers, choosing wholemeal and fibre content is the top priority. |
| Ingredients and salt | Read the ingredients and allergen information on the packaging, including the salt labelling. Compare the salt content per 100 g. | If I need to watch certain ingredients, I want to know which grains and allergens are in my bread and what type of salt has been used. For around 30% of consumers, ingredients, salt or allergens matter most. |
According to the Netherlands Nutrition Centre, ‘multigrain’ means that at least three types of grain have been used. The name alone doesn’t tell you how much of the bread is made with wholemeal flour.
Look for explicit wholemeal labelling, then compare the ingredients and fibre content per 100 g.
The word ‘multigrain’ doesn’t confirm which type of salt has been used in a particular loaf.
Check the current ingredients list for details such as iodised salt or baker’s salt.
A multigrain recipe may contain different grains and other ingredients. A dark colour or the word ‘multigrain’ is no indication that a loaf is gluten-free.
Read the ingredients and allergen information on the packaging. If you need to avoid gluten, check that the product is explicitly labelled gluten-free.
A loaf listed on a website may not be available at your chosen store when you shop.
Check availability at the store where you shop and read the current product label there.
Albert Heijn lists products including AH Vloerbrood meergranen half and AH Biologisch Zaans meergranen half.
Jumbo’s range includes products such as Boeren Donker Volkoren Meergranen Half and Waldkorn Volkoren Brood Half.
ALDI lists a product called Boeren volkoren meergranen Half.
Lidl lists Halfje donker meergranenbrood, a 400 g loaf containing ingredients such as wheat, barley and buckwheat.
Dirk lists Bakkers meergranen half and Casino meergranen Volkoren half from Bakker van der Akker.
No. According to the Netherlands Nutrition Centre, ‘multigrain’ means that a loaf contains at least three types of grain; it doesn’t mean that all the grains used are wholemeal. Look for explicit wholemeal labelling and compare the ingredients and fibre content per 100 g if these are important to your choice.
No. A half loaf is a good option if you’ll use the smaller amount with the meal and shortly afterwards. A whole loaf can also work if you store some of it; follow the storage instructions for the product you choose.
You can’t tell from the name of the loaf. Check the current ingredients list for the specific loaf to see whether it contains iodised salt or baker’s salt.
A dark colour or the word ‘multigrain’ doesn’t confirm that a loaf is gluten-free. If you need to avoid gluten, check the ingredients, allergen information and explicit gluten-free labelling on the packaging.
