For an Easter brunch with fussy eaters, multigrain bread made with both wheat flour and wholemeal wheat flour can be a good compromise. Check the ingredients on the label: according to the Netherlands Nutrition Centre, ‘multigrain’ does not automatically mean ‘wholemeal’. If you specifically want wholemeal bread, look for that description on the loaf. And if you want to bake it just before eating, remember to factor in the time and oven space.
You want to serve bread that isn’t made entirely from white flour, but aren’t sure whether a particularly dark or seeded loaf will suit everyone at the table. A loaf made with both wheat flour and wholemeal flour could be worth considering.
You don’t want to rely on the word ‘multigrain’ alone. Compare the wholemeal description, ingredients and fibre content per 100 g across specific loaves.
You’re considering bake-at-home baguettes or small rolls that can go into the oven shortly before Easter brunch. You’ll need to allow for the cooking time and available oven space.
Start by deciding which matters most for your brunch: a clearly stated wholemeal base, a loaf to suit different tastes or a shape you can bake just before serving.
| What to consider | What to check when buying | Who this matters most to |
|---|---|---|
| Wholemeal content and fibre | Look for a wholemeal description and wholemeal flour in the ingredients. Compare fibre per 100 g, rather than per different numbers of slices. | If fibre is my priority, I want to know whether the bread actually contains wholemeal flour rather than just several types of grain. For around 40% of consumers, this would be the main consideration. |
| Taste and texture | Check whether both wheat flour and wholemeal flour are listed, and whether the bread contains seeds. | When serving fussy eaters, I want to choose a loaf whose ingredients and texture suit their preferences. An approachable taste and texture would be the main concern for around 40% of consumers. |
| Serving and bread shape | Check the size of the loaf and, for bake-at-home bread, the cooking time and instructions on the packaging. | If I want to serve warm bread, baking it needs to fit into my brunch plans. Around 20% of consumers would focus mainly on this practical consideration. |
According to the Netherlands Nutrition Centre, multigrain refers to bread made with at least three different types of grain. The name alone doesn’t mean the bread is wholemeal.
Read the description and ingredients for the specific loaf, and compare fibre on a like-for-like basis, such as per 100 g.
Multigrain breads can contain different gluten-containing grains. Product labels may also list other allergens or warnings about possible traces.
Check both the ingredients and the ‘contains’ and ‘may contain’ statements on the bread you’re buying, especially if you need to take guests’ dietary requirements into account.
Bake-at-home baguettes need time and oven space, which you may also need for other brunch dishes.
Read the instructions on the packaging you choose and plan when to bake the bread before serving.
The fact that iodine compounds may be added to bread in the Netherlands through bakers’ salt doesn’t mean every multigrain loaf contains iodised salt.
Check which type of salt is listed in the ingredients for the specific loaf.
AH Vloerbrood meergranen heel is an example of a loaf that lists both wholemeal wheat flour and wheat flour.
Jumbo Volkoren Donker Meergranen Brood shows the ingredients and nutritional information you can compare for a wholemeal option.
Lidl describes a multigrain loaf containing, among other ingredients, wheat, barley and buckwheat.
PLUS has examples for different serving options, including wholemeal multigrain bake-at-home baguettes and multigrain rolls.
Bakker van der Akker Bakkers meergranen half is worth considering for a smaller table, as it comes as a half loaf.
No. According to the Netherlands Nutrition Centre, multigrain means the bread is made with at least three different types of grain; it may also contain white flour. If you want wholemeal bread, look for an explicit wholemeal description and check the ingredients.
Bake-at-home bread is a good option if you have the time and oven space just before eating. PLUS recommends baking its Volkoren meergranen baguettes in the oven at 220 °C for 8–10 minutes. For any other product, always follow the instructions on its packaging.
No. The standard multigrain products described contain grains such as wheat, rye or barley. If gluten-free bread is essential, check the specific description and allergen information on the product you plan to serve.
You can’t tell from the name of the bread. The Netherlands Food and Consumer Product Safety Authority says iodine compounds may be added to bread through bakers’ salt; this doesn’t mean every loaf contains iodised salt. Check the ingredients list for the specific product.
A half loaf or smaller rolls are worth considering if you want to serve less bread. Compare the quantity on the packaging with what your group needs, and follow the storage advice for any leftovers.
