Choose wholemeal multigrain bread if wholemeal status and nutritional value are your priorities. For a more celebratory coffee table, a hearth-baked or sourdough loaf may fit the occasion, but its name or appearance tells you nothing about its fibre content. In either case, check the label and ask which crust and texture your guests find comfortable to chew. If someone coughs while eating or regularly chokes, don’t assume that a firm loaf is the answer.
If you want to compare nutritional information, check for the ‘wholemeal’ label and compare fibre and salt per 100 g. According to the Netherlands Nutrition Centre, bread labelled ‘wholemeal’ is made from 100% wholemeal flour.
A firm crust or bread with seeds may be less enjoyable if chewing is difficult. If someone regularly chokes or food gets stuck, they need advice on the right food texture; the name of a loaf won’t tell you what’s suitable.
A hearth-baked, sourdough or rustic multigrain loaf can be a good choice for sharing at the table. As well as presentation, consider portion size, how easy it is to slice, ingredients, allergens and your guests’ preferences.
Start with a texture that suits your guests. Then compare wholemeal status and nutritional information, and consider how the bread looks and how much is in the pack for your coffee get-together.
| What to consider | What to check when buying | Who is this important for? |
|---|---|---|
| Wholemeal content and nutrition | Look for the ‘wholemeal’ label and compare fibre and salt per 100 g on the label. | If I mainly want to choose bread based on its nutritional value, ‘multigrain’ alone doesn’t give me enough information. Around 33% of consumers prioritise this nutritional comparison. |
| Chewing comfort | Check the crust, seeds and grains, and ask which texture feels comfortable. If someone has difficulty swallowing, seek professional advice. | If chewing is difficult, I want to know whether the bread will be comfortable to eat before I serve it. This comfort is the top priority for around 27% of consumers. |
| Presentation at the table | Choose a loaf you’d like to share, and check its ingredients and allergens too. | When I have guests, I want bread that suits the coffee table without losing sight of their preferences. Presentation is the top priority for around 20% of consumers. |
| Portions and storage | Compare a whole loaf with a half loaf, and follow the storage instructions on the packaging. | For a small gathering, I don’t want to buy more bread than we can use or store. Around 20% of consumers prioritise this practical consideration. |
A loaf made with several types of grain isn’t automatically wholemeal. According to the Netherlands Nutrition Centre, bread labelled ‘wholemeal’ is made from 100% wholemeal flour.
Check for that label on the packaging, then compare the nutritional information per 100 g.
A crust with seeds or grains may be uncomfortable for someone who has difficulty chewing. According to Thuisarts, regularly choking or food getting stuck can be signs of swallowing problems.
Ask your guests what they find comfortable to eat. If someone coughs while eating or regularly chokes, seek professional advice on the right food texture rather than deciding for yourself that a particular loaf is a safe choice.
According to the Netherlands Nutrition Centre, bakers aren’t required to use baker’s salt. So the type of bread alone won’t tell you which salt has been used.
Check the label for baker’s salt or iodised salt, or ask the baker about unwrapped bread.
A whole loaf may be more than you need for a small coffee get-together.
Consider buying a half loaf, or check whether the packaging says you can freeze the bread.
Albert Heijn offers, among other options, a whole multigrain hearth-baked loaf and an organic Zaans multigrain loaf. These are different types of bread, so compare their labels and textures.
At Jumbo, you can compare the wholemeal label on a wholemeal multigrain loaf with those on other multigrain breads.
Lidl describes a firm multigrain loaf made with ingredients including wheat, barley and buckwheat.
ALDI lists a half-size boeren wholemeal multigrain loaf, a format to consider for a small coffee get-together.
PLUS lists a range of multigrain breads, including PLUS Korenlanders Desem Meergranen Boekweit.
Dirk describes Bakker van der Akker Vloerbrood meergranen heel as a firm loaf with grains and seeds.
These round loaves and baguettes are a good fit if you’d like to share multigrain bread at your coffee table. Don’t choose on rustic looks alone: check the wholemeal status and nutritional information of the product you choose, and make sure its texture suits your guests.
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Two round multigrain loaves to share at a larger coffee get-together.
Allow time to defrost and bake. Check the packaging to see whether the loaf is wholemeal, and ask whether your guests find the crust and seeds comfortable to eat.
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Four individual multigrain baguettes for a coffee table where everyone shares the bread.
Allow time to defrost and bake. Check the packaging for wholemeal status, and bear the crust and seeds in mind if any guests have difficulty chewing.
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One round multigrain loaf to share when two loaves would be too much.
Allow time to defrost and bake. Check the packaging for wholemeal status and nutritional information, and separately consider whether your guests will find the crust and seeds comfortable to eat.
No. ‘Multigrain’ doesn’t automatically mean that a loaf is wholemeal. According to the Netherlands Nutrition Centre, bread labelled ‘wholemeal’ is made from 100% wholemeal flour. Look for that label on the packaging.
No, the right texture varies from person to person. A hearth-baked or sourdough loaf may suit your coffee table if your guests find its crust and any seeds comfortable to chew. If wholemeal status or nutritional value matters, check the label too.
Don’t choose a standard multigrain loaf yourself as a safe solution. Thuisarts describes frequent choking and food getting stuck as signs of swallowing problems. Seek professional advice about the cause and the right food texture.
No. According to the Netherlands Nutrition Centre, bakers aren’t required to use baker’s salt. Check the label on packaged bread, or ask the baker which salt has been used for unwrapped bread.
Yes, as long as you follow the storage instructions for the loaf you choose. For example, Albert Heijn says that AH Vloerbrood meergranen heel can be frozen at home on the day of purchase. Don’t assume the same applies to another loaf without checking.
