When choosing multigrain bread for a savoury breakfast, start with the type of loaf and its label, not just its premium appearance. A whole loaf is ideal if you want to slice it at the table; bake-at-home bread needs a little preparation, but you can take it out of the oven just before serving. Look specifically for wholemeal if that’s a deciding factor for you, and check the ingredients, allergens and salt content per 100 g for each option.
If you want to serve bread as part of a savoury breakfast, a whole hearth loaf, sourdough loaf or bake-at-home baguette each offers a different way to serve it. Check that the ingredients and allergens are suitable for everyone who’ll be eating.
If you want to choose a confirmed wholemeal loaf for your sandwiches, look beyond the word ‘multigrain’. According to the Netherlands Nutrition Centre, the name alone doesn’t mean that a loaf is wholemeal.
If salt, iodised salt or certain allergens matter to your choice, compare the information for the specific loaf. Recipes containing different grains, kernels and seeds can have different ingredients and allergen declarations.
First decide whether you want a whole loaf to slice or smaller portions to serve. Then compare the wholemeal information and label details for the loaves that suit the occasion.
| What to consider | What to check when buying | Who is this important to? |
|---|---|---|
| Loaf type and when you’ll serve it | Compare whole, sliced and bake-at-home loaves. If you’re buying bake-at-home bread, read the preparation instructions. | If the bread is going to take centre stage on the breakfast table, I want a type that suits savoury toppings and the time I’m serving it. For around 40% of consumers, presentation and texture come first. |
| Wholemeal and fibre | Look for ‘wholemeal’ in the product name or legal description, and compare fibre per 100 g. | For my sandwiches, I want to know whether the bread is genuinely wholemeal, rather than judging by its colour or seeds. Wholemeal and fibre are the top priority for around 30% of consumers. |
| Salt and allergens | Check the salt per 100 g, the ingredients and the allergen declaration, including warnings about possible traces. | When I’m serving bread to others, I want to be able to take their ingredient preferences and any allergens into account. For around 20% of consumers, checking the label is the most important factor. |
| Portions and storage | Compare the number of pieces or the loaf weight, and read the storage or freezing advice. | For a small breakfast, I want to estimate how much bread we’ll eat and what to do with the rest. Portion size and storage are the deciding factors for around 10% of consumers. |
According to the Netherlands Nutrition Centre, ‘multigrain’ refers to bread made with at least three types of grain. It doesn’t tell you whether all the flour is wholemeal; a loaf may also contain white flour.
If you want wholemeal bread, look for ‘wholemeal’ in the product name or legal description, and read the ingredients list.
The multigrain breads reviewed from retailers including Jumbo, PLUS and Albert Heijn list different grains and, depending on the product, sesame or other allergens. The seeds on the crust don’t tell the whole story.
Check the allergen declaration and any warning about possible traces on the packaging of the loaf you’re buying.
Jumbo lists Lo-Sel Multigrain Bread as containing 0.5 g of salt per 100 g, but also states that this version is no longer part of its online range.
Compare the salt content on the current labels of the breads that are actually available to you.
You may have bread left over after a one-off breakfast. According to the Netherlands Nutrition Centre’s Storage Guide, bread keeps for less time in a kitchen cupboard than in the freezer.
Choose a loaf of a suitable size, or check the packaging for advice on freezing any leftover bread.
The Liefde & Passie range includes a sliced multigrain sourdough loaf with seeds, for anyone who wants to serve a whole loaf.
Jumbo Stevig Multigrain is a wholemeal multigrain loaf with seeds and kernels.
PLUS offers both a wholemeal multigrain loaf and a multigrain sourdough baguette to bake at home.
ALDI lists options including a pre-sliced premium multigrain hearth loaf, farmhouse wholemeal multigrain bread and bake-at-home baguettes.
Lidl describes a multigrain loaf from its in-store range containing, among other things, wheat, barley and buckwheat.
Dirk stocks a range of relevant options to compare, including multigrain bread, wholemeal multigrain bread, hearth loaves and bake-at-home varieties.
These breads suit different ways of serving a savoury breakfast: individual multigrain portions or a round loaf to slice at the table. Before choosing, check the packaging for each product’s wholemeal status, allergens and preparation method.
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Four individual baguettes are a good choice if you want to serve smaller portions of bread at breakfast.
According to the product information, preparation involves defrosting for around four hours before baking. The ingredients include wheat, barley and sesame; check the current label if allergens or wholemeal status will affect your choice.
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These four individual multigrain rolls are a handy option if you want to serve each person their own portion.
The ingredients information lists 53% white wheat flour. Check the packaging for wholemeal status and preparation instructions. If you have allergies, read the current allergen declaration carefully, particularly for sesame.
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This 550 g round loaf is ideal if you want to put a whole loaf on the breakfast table and slice it yourself.
Defrosting, baking and cooling all take time, so follow the packaging for baking instructions. The ingredients information lists wheat, barley and sesame. Check the current label if allergens or wholemeal status matter to you.
No. According to the Netherlands Nutrition Centre, multigrain means a loaf contains at least three types of grain; it doesn’t mean that all the flour used is wholemeal. Check the product name or legal description, and read the ingredients list.
No. Sourdough describes how the bread is made, not whether it’s wholemeal. For example, according to PLUS, its multigrain bake-at-home baguette contains 35% wholemeal wheat flour, as well as white wheat flour and white rye flour.
Follow the storage advice for the specific loaf and freeze portions if you won’t use them in time. The Netherlands Nutrition Centre’s Storage Guide recommends keeping bread in a kitchen cupboard for 2–4 days and in the freezer for around a month; some product packaging also includes its own freezing instructions.
No, the type of bread won’t tell you that. Check the ingredients for the specific product for terms such as iodised salt or baker’s salt; these are listed, for example, on the Albert Heijn and PLUS breads reviewed.
No, always check the allergen declaration for the specific loaf. The Jumbo, PLUS and Albert Heijn varieties reviewed list allergens including cereals containing gluten and sesame. Warnings about possible traces can vary from one product to another.
