For an office lunch, if you want multigrain bread with a wholemeal base, don’t choose by the name or dark colour alone: check that it is explicitly labelled as wholemeal. The Netherlands Nutrition Centre points out that multigrain bread is not automatically wholemeal. For a special lunch, the shape of the loaf, sourdough and seeds may also influence your choice. However, check the ingredients, allergens and salt content of each bread, and whether bakers’ salt has been used if that matters to you.
You want bread for an office lunch where an explicit wholemeal label and the fibre information matter more than the colour or the word ‘multigrain’. The Netherlands Nutrition Centre points out that multigrain does not automatically mean wholemeal.
You’re putting together bread for a meeting, team get-together or guest, and are considering a round or rustic loaf, sourdough, seeds or kernels. The ingredients and allergens in your chosen bread are still important.
You need to take salt, cereals containing gluten, other allergens or the use of bakers’ salt into account when choosing. Check the current packaging of the bread you plan to serve.
Decide what matters most to you for your office lunch: the grain content, presentation, label information or how practical the bread is to portion.
| What to consider | What to check | Who is it important to? |
|---|---|---|
| Wholemeal and fibre | Look for an explicit wholemeal label and compare the fibre per 100 g. | If I mainly want wholemeal bread, the word ‘multigrain’ doesn’t tell me enough. Around 36% of consumers prioritise wholemeal bread and fibre information. |
| Taste and presentation | Check the shape of the loaf, the seeds or kernels, and whether the bread is sliced or needs to be baked before serving. | For a lunch with guests, I want bread that suits the presentation I have in mind and that I can serve on time. Around 29% of consumers prioritise taste and presentation. |
| Salt and allergens | Read the salt content per 100 g, the ingredients and allergens; check whether bakers’ salt is listed if needed. | If colleagues need to take certain ingredients into account, I want to know which bread is suitable for the group. Salt and label requirements come first for around 14% of consumers. |
| Portions and planning | Compare a whole loaf with a half loaf or individual rolls, and read the storage and preparation instructions. | For a small lunch group, I want the quantity and preparation to suit when the bread will be served. Around 21% of consumers prioritise portion size and convenience during the working day. |
According to the Netherlands Nutrition Centre, the word ‘multigrain’ does not mean that the bread is made with wholemeal flour. So if that’s what you’re looking for, you can’t rely on the product name alone.
Check for a wholemeal label and then, if fibre matters to your choice, compare the nutrition information per 100 g.
These descriptions alone tell you nothing about whether the bread is wholemeal, its salt content or whether bakers’ salt has been used. The Netherlands Nutrition Centre says that using bakers’ salt is not compulsory.
For the specific bread, read the ingredients list and nutrition information rather than judging these qualities by its appearance.
Ingredients such as sesame and cereals containing gluten may matter when sharing lunch. The Netherlands Food and Consumer Product Safety Authority explains how allergens must be declared on labels.
Ask about allergies in advance and keep the current packaging or allergen information available when serving the bread.
A whole loaf may be more than you need for a small group. A half loaf or individual rolls may be a better match for the number of people eating.
Compare the quantity with the group size and follow the storage or freezing instructions for the product you choose.
Two different multigrain breads show why it’s important to compare products individually.
Korenlanders Donker meergranen rond heel is an option to consider for a shared lunch.
Bio rustiek meergranen desembrood is a product description that suits a lunch where you’re looking for a rustic-style loaf.
Boeren volkoren meergranen Half is a sliced half loaf for anyone looking for a smaller size.
Bakker van der Akker Bakkers meergranen half offers a half loaf as a size option for a small lunch group.
The range includes products such as AH Vloerbrood meergranen heel and Damhert Meergranenbrood gesneden glutenvrij.
These options range from round multigrain loaves for sharing at lunch to individual multigrain rolls. The round wholemeal country loaf is an alternative if a wholemeal base matters more to you than a mix of grains. If the bread needs to be baked before serving, remember to allow time for preparation.
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Two round loaves could be just the thing for a shared office lunch. Allow time to defrost, bake and cool them before serving.
Check the allergen information for your lunch group, including for wheat and sesame. If wholemeal content matters to your choice, check the label.
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This round loaf is ideal for a lunch where you want to put one loaf on the table. Allow time to defrost, bake and cool it.
Check the current allergen information for wheat and sesame, and read the packaging if wholemeal content or the use of bakers’ salt matters to your choice.
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Four individual rolls make it easy to prepare separate lunch portions. These are rolls, not a whole multigrain loaf.
Check the current packaging for cereals containing gluten and sesame. If wholemeal is your main selection criterion, look for an explicit wholemeal label.
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This round wholemeal loaf is an alternative if a wholemeal base matters more for lunch than having several types of grain. Don’t choose it on the assumption that it contains a mix of grains or seeds.
Allow time to defrost, bake and cool it, and check the current allergen information for wheat.
No. According to the Netherlands Nutrition Centre, multigrain bread can also be made with white flour. If you want to choose a wholemeal loaf, check the product description and ingredients list for an explicit wholemeal label.
No. The Netherlands Nutrition Centre says that using bakers’ salt is not compulsory. Check the label or ask the baker whether bakers’ salt has been used in the specific bread.
Read the current ingredients list and allergen information for each bread separately. Multigrain bread may contain cereals containing gluten or sesame, for example. The Netherlands Food and Consumer Product Safety Authority says that relevant allergens must be clearly identified on the label.
Choose a whole loaf, half loaf or individual rolls to suit the number of people eating and when you plan to serve them. Also read the preparation and storage instructions: bread that still needs to be baked requires some preparation, while bread that can be frozen can be planned around the instructions for that specific product.
