Choose a whole hearth-baked or sourdough loaf if you want to display the bread and slice it on the spot. Part-baked multigrain baguettes are a better fit if you want to serve them soon after baking, provided you have a suitable oven and enough time to prepare them. If you’re looking for wholemeal bread, need to check for allergens or want iodised baker’s salt, don’t rely on the name ‘multigrain’: check the current packaging.
A whole loaf can be displayed at a serving station or on a sharing board, then sliced on the spot. Albert Heijn describes its whole multigrain hearth-baked loaf as having a crisp crust; bear in mind that you’ll need to slice it when serving this way.
If you want to bake the bread just before serving, consider part-baked multigrain baguettes. You’ll need a suitable oven, enough time and someone to take care of the baking.
If you’re catering for a mixed group, allergens, whether a loaf is wholemeal and the use of iodised baker’s salt may all matter. Check the current packaging for each product: the word ‘multigrain’ doesn’t answer these questions.
First, decide when and how you want to serve the bread. Then check the label for each option and plan what you’ll need to do before serving.
| What to consider | What to check when buying | Who it matters to |
|---|---|---|
| Presentation and serving | Check whether the bread is whole or sliced, and whether it needs slicing or baking on site. | If I want to display the bread and serve it straight away, it needs to suit my serving station. Around 44% of consumers prioritise presentation and when the bread will be served. |
| Ingredients and labelling | Read the current ingredients and allergen information. Check separately whether it is labelled wholemeal and, if relevant, whether it contains iodised baker’s salt. | When I’m shopping for guests with different dietary requirements, I want to be able to check what’s in each loaf. For around 33% of consumers, checking the label is the top priority. |
| Preparation and storage | Find out what oven and baking time a bake-off product requires, and follow the storage advice on the packaging. | If I’m shopping well before the festival, I want to be able to store the amount I need and get it ready in time. Preparation and reducing waste are top priorities for around 23% of consumers. |
According to the Voedingscentrum, multigrain bread contains at least three types of grain. The name alone doesn’t tell you whether the bread is wholemeal or gluten-free.
To check for these qualities, look at the current product name, ingredients and any specific claims on the packaging.
The Voedingscentrum says that bakers aren’t required to use baker’s salt. So the type of bread alone won’t tell you which salt has been used.
If this matters to you, read the ingredients list or ask the baker.
You can’t necessarily serve part-baked baguettes straight away. ALDI gives a baking time of 8–10 minutes in a conventional oven for its multigrain baguettes.
Before buying, check the cooking instructions for the product you’ve chosen, and plan oven space and staff cover around serving time.
Bread bought in advance can dry out in storage. The Voedingscentrum recommends freezing bread in portions after buying it if you plan to use it later.
Portion the bread according to your serving plan, follow the storage instructions and don’t use mouldy bread.
These examples show the types of bread you can compare. Always check the ingredients and preparation instructions for each product.
The whole multigrain hearth-baked loaf reviewed here is an option if you plan to display it and slice it on site.
Lidl describes a rustic multigrain sourdough loaf with kernels and seeds, for anyone who thinks this style of bread would suit the menu.
ALDI describes both sliced farmhouse wholemeal multigrain bread and part-baked multigrain baguettes.
These Joybuy products offer three ways to serve bread at a festival: a round loaf to slice, rustic baguettes to bake and individual rolls. Above all, tailor your preparation to the product you choose.
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A round loaf works well at a serving station where you plan to slice it on the spot, provided you can plan ahead for baking and cooling.
The pack contains two 550 g loaves. Check the current preparation instructions and allergen information before making them ready for your guests.
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These baguettes suit a serving plan that allows time to defrost them and bake them shortly before serving.
The pack contains four 135 g baguettes. Check the baking time on the packaging before finalising your oven schedule, and check the current allergen information too.
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Individual rolls are a different way to serve bread from a whole loaf that needs slicing on site.
The pack contains four rolls. Check the serving instructions and current allergen information on the packaging before adding them to your plan.
No. According to the Voedingscentrum, multigrain bread contains at least three types of grain; this doesn’t tell you how much wholemeal flour it contains. If you’re specifically looking for wholemeal bread, check the product name and ingredients.
No. The Voedingscentrum says that bakers aren’t required to use baker’s salt. Check the ingredients on the packaging or ask the baker which salt has been used in the bread you’ve chosen.
Read the current ingredients and allergen information for every loaf you plan to serve. The Netherlands Food and Consumer Product Safety Authority explains which allergens must be listed on labels. If a guest needs gluten-free bread, don’t rely on the word ‘multigrain’.
If you plan to use bread later, freeze it in portions after buying it, as the Voedingscentrum recommends. Take only what you need out of the freezer and follow the storage and preparation instructions on the packaging for the bread you’ve chosen.
