When choosing premium multigrain bread for a school lunch, don’t rely on the name, colour or crust alone. First check whether the bread is labelled wholemeal, compare the fibre content per 100 g if needed, and read the allergen information. Then choose a shape and texture your child will enjoy eating at school. Multigrain does not automatically mean wholemeal, and bread containing different grains or seeds deserves a closer look at the label.
If you want bread with a clear wholemeal base, look beyond its dark colour or the grains on the crust. The Voedingscentrum highlights the importance of bread type and fibre content when choosing bread for children.
Your child needs to enjoy eating their sandwich, too. Sourdough, seeds or a firm crust may make a loaf worth considering, but a premium name won’t tell you whether it’s wholemeal.
If your child has an allergy or the school has specific rules, check the information for your chosen bread and the school’s policy before packing it. The Nederlandse Voedsel- en Warenautoriteit explains which allergens must be listed on labels.
Start with any requirements for the school lunch, such as allergen rules. Then compare the type of bread, how easy it is to eat and the size that works best for you at home.
| What to consider | What to check when buying | Who does this matter to? |
|---|---|---|
| Wholemeal and fibre | Look for the wholemeal label and compare the fibre content per 100 g across the breads you’re considering. | If I want to choose mainly wholemeal bread for everyday lunches, I don’t want to rely on its dark colour alone. For around 33% of consumers, choosing wholemeal bread with a good fibre content is the top priority. |
| Allergens and school rules | Read the current ingredients and allergen information. If you’re buying unpackaged bread, ask for details and check the school’s policy. | If my child needs to avoid an allergen or the school has restrictions, suitability comes before taste or the shape of the bread. Around 20% of consumers make this their top priority. |
| Flavour and crust | Think about whether your child would prefer a soft slice, a firmer slice or a smaller roll. | A distinctive loaf isn’t much use if my child leaves their lunch uneaten. Taste and ease of eating are the first considerations for around 27% of consumers. |
| Size and storage | Choose an amount you’ll use, and follow the bread’s storage instructions and any guidance on freezing. | If we don’t eat bread every day, I want a suitable size that’s easy to pack on school mornings. For around 20% of consumers, practicality is the most important factor. |
Bread can contain several types of grain and still be made partly with refined flour. So the word ‘multigrain’ doesn’t mean the whole loaf has a wholemeal base.
If wholemeal is your main criterion, look for the wholemeal label on the specific bread first. Then compare flavour and shape.
Sourdough or a stone-baked crust may describe the flavour or how the bread is made, but they don’t replace the ingredients list and nutritional information.
Choose a particular crust or baking method if you’re looking for that texture, but check wholemeal content, fibre and allergens separately.
Other allergens may be relevant, too. They vary from one bread to another, so check the information for the variety you’re choosing.
Read the full allergen information. If you’re buying unpackaged bread, ask before you buy.
A large loaf is less practical if some of it is left uneaten.
Consider a half loaf, a suitable number of rolls or portions for the freezer, and follow the instructions on the packaging.
These bread ranges give you an idea of the types of multigrain bread you may come across. Always check the ingredients, allergens and nutritional information for each individual product.
Albert Heijn presents Liefde & Passie as a bread range that includes multigrain varieties, with an emphasis on how the bread is made and its crust.
Jumbo sells its own bread products and also lists multigrain breads from other brands, including Waldkorn.
Lidl describes its oven-fresh multigrain bread and provides ingredient and allergen information for its freshly baked range.
ALDI lists a Boeren wholemeal multigrain loaf in a half-loaf size.
For Korenlanders wholemeal multigrain rolls, PLUS lists ingredients, allergens, nutritional information and freezing advice.
Dirk lists a half multigrain loaf from Bakker van der Akker.
These products include rolls and bake-at-home loaves in multigrain varieties, for anyone putting together a school lunch. Check the wholemeal label, allergens and baking instructions for each bread separately; a multigrain label alone isn’t enough.
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Individual baguettes for anyone who likes to prepare bread for lunch one portion at a time.
Allow time to defrost, bake and cool before packing. Check the baking time on the packaging and read the allergen information.
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A pack of four multigrain rolls for anyone who’d rather pack a roll than a sliced sandwich.
Check the current packaging for ingredients and allergens, particularly the sesame information if that’s relevant to your choice.
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Two round multigrain loaves for anyone who likes to keep bread in stock and slice it at home for lunch.
The bread needs to be defrosted, baked and cooled before you can make sandwiches. Also read the allergen information for this variety.
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A 550 g round multigrain loaf for anyone who wants to slice their own bread for school lunches.
Allow time for defrosting, baking and cooling. Check the packaging for allergen information and baking instructions.
No. Multigrain means that several types of grain have been used; it doesn’t mean the bread is made entirely from wholemeal flour. If you want wholemeal bread, look for the wholemeal label on the product you choose and, if you like, compare the fibre content per 100 g.
Don’t assume so: regular multigrain bread may contain cereals with gluten. Before packing it, check the label, the dietary requirements and the school’s rules. If gluten-free bread is required, choose only a product labelled as suitable.
It depends on the specific bread. For example, for Korenlanders wholemeal multigrain rolls, PLUS lists soya, milk and sesame as well as cereals containing gluten. Always use the current allergen information for the product you plan to pack, not that of a similar bread.
Follow the storage instructions for the bread you choose and freeze portions if you won’t use them soon. The Voedingscentrum’s storage guide recommends keeping opened wholemeal bread in a kitchen cupboard for 2–4 days or in the freezer for 1–3 months; instructions may vary for other products.
Not by itself. A premium name may refer to flavour, texture or how the bread is made. To compare nutritional value, check the product description, ingredients and nutritional information for the specific variety.
