If you’re looking for bread for a daily lunch sandwich, first check whether a multigrain loaf is actually wholemeal, if that matters to you: the name ‘multigrain’ doesn’t prove it. Then check whether the variety you’ve chosen is medium-sliced and suits your filling. It’s also worth comparing the ingredients, allergens and salt on the label.
You’re looking for sliced bread for your regular lunch and want to know whether a multigrain variety is wholemeal too. The Netherlands Nutrition Centre points out that multigrain bread can also be made with refined flour.
You want to know which grains or seeds are in the bread, and whether the slice thickness and firmness suit the fillings you usually use.
You compare salt per 100 g or need to check allergens. Ingredients vary between bread varieties, so the term ‘multigrain’ isn’t enough to tell you what you need to know.
For a lunch sandwich, start by choosing the type of bread you want. Then check the slice thickness and the information on the packaging of the specific variety.
| What to look for | What to check when buying | Who should pay particular attention? |
|---|---|---|
| Wholemeal or not | Look for the term ‘wholemeal’ on the packaging; compare the fibre per 100 g if needed. The Netherlands Nutrition Centre says that multigrain bread can also be made with refined flour. | If I want wholemeal bread for my regular lunch, I shouldn’t assume the name of the grains proves it. For around 33% of consumers, choosing wholemeal is the top priority. |
| Slice thickness and firmness | Check whether the bread is sliced, and ask how thick the slices are if ‘medium-sliced’ isn’t stated. Consider whether the slices suit the fillings you usually use. | If you want to make your lunch quickly, you’ll want slices with a practical thickness and enough firmness. For around 33% of consumers, getting the right slice is the main consideration. |
| Ingredients, allergens and salt | Read the ingredients and allergen information for the variety you’ve chosen. To compare salt, check the nutrition information per 100 g. | If I need to check ingredients because of an allergy or keep an eye on salt, the label matters more than the grain mix. For around 17% of consumers, checking the product information comes first. |
| Flavour and grain mix | Compare the grains and seeds listed, and see whether the texture described suits your filling and taste preferences. | If the texture of the bread matters for my lunch, I’ll focus on the ingredients in the specific variety. Flavour and texture are the deciding factors for around 17% of consumers. |
Multigrain tells you which types of grain have been used, but it doesn’t mean the bread is entirely wholemeal. The Netherlands Nutrition Centre says that multigrain bread can also be made with refined flour.
If you specifically want wholemeal bread, look for the term ‘wholemeal’ on the packaging. Don’t judge by the colour or visible seeds.
Seeing that bread is sliced doesn’t automatically tell you how thick the slices are. That thickness can make a difference to the fillings you use for lunch.
Check the packaging or ask at the bakery counter about the slice thickness before assuming the bread is medium-sliced.
Multigrain breads don’t all have the same ingredients or nutritional information. And a variety you looked at previously may not be the one you’re buying now.
Check the ingredients, allergens and salt per 100 g on the packaging of the variety you’ve chosen.
If you only take bread with you occasionally, a whole loaf may be around for longer than you’d like.
Consider buying half a loaf or freezing portions that suit your lunch routine.
These examples show the product information you can compare for each loaf. Always check the specific variety you’ve chosen if you want medium-sliced bread.
Albert Heijn describes AH Liefde & Passie Meergranen as sliced brown bread made with wheat, rye and millet.
The product information for Jumbo Lo-Sel Meergranenbrood 50% Minder Zout lists 0.5 g of salt per 100 g for this specific variety.
Lidl describes a multigrain bread made with wheat, barley and buckwheat, among other ingredients.
ALDI describes Boeren volkoren meergranen Half as a sliced wholemeal multigrain bread.
PLUS lists products including Korenlanders Desem Meergranen Boekweit and Soma Haverkorn meergranenbrood in its multigrain bread category.
Dirk describes Bakker van der Akker Bakkers meergranen half as a half loaf of multigrain bread that’s suitable for lunch, among other occasions.
No. The Netherlands Nutrition Centre says that multigrain bread can also be made with refined flour. If you specifically want wholemeal bread for lunch, look for the term ‘wholemeal’ on the packaging.
Check the allergen information and ingredients on the label of the variety you’ve chosen. The grains and other ingredients can vary from one multigrain bread to another.
Don’t assume so based on the type of bread. If it matters for your choice, check the ingredients list of the variety you’ve chosen to see whether iodised salt is listed.
If needed, divide the loaf into lunch-sized portions and freeze them. The Netherlands Nutrition Centre recommends keeping opened wholemeal bread for 2–4 days in a kitchen cupboard or 1–3 months in the freezer. Follow the storage instructions on your bread’s packaging too.
