For school lunches, choose multigrain bread labelled ‘wholemeal’ if you want a wholemeal base: ‘multigrain’ on its own doesn’t tell you whether wholemeal flour has been used. Then compare the fibre per 100 g and choose a type of bread your child can easily carry and eat. Before packing it, check the latest allergen information and, if necessary, your school’s or after-school club’s rules.
You want a familiar wholemeal option for school days and don’t want to base your choice solely on the dark colour or visible seeds. The Netherlands Nutrition Centre recommends looking for the label ‘wholemeal’ when choosing wholemeal bread.
You’re looking for a type of bread your child can take to school and will enjoy eating. Shape, texture and variety matter, alongside information about wholemeal flour and fibre.
Before packing lunch, you check which grains and other allergens are listed on the packaging and find out what rules the school or after-school club follows.
Start with the wholemeal label if that’s the deciding factor for you. Then check that the type of bread, preparation and allergen information are right for the school day.
| What to consider | What to check when buying | Who it matters to |
|---|---|---|
| Wholemeal and fibre | Look for the label ‘wholemeal’ and compare the fibre per 100 g of similar types of bread. | When I buy multigrain bread for a lunchbox, I want to know whether it’s genuinely wholemeal rather than judging it by its colour. For around 33% of consumers, a wholemeal base comes first. |
| Type of bread | Check the portion size and choose between sliced bread, a whole loaf or individual rolls. | My child needs to be able to carry the bread easily and want to eat it at lunchtime. For around 27% of consumers, practicality is their main concern. |
| Allergens and school rules | Read the latest ingredients and allergen information and, if necessary, ask about the school’s or after-school club’s policy. | If allergens or school rules are a factor, I want to know before packing lunch whether this particular bread is suitable. For around 20% of consumers, this check comes first. |
| Preparation and storage | Check whether the bread needs baking before serving and follow the storage advice on the packaging. | On a busy school morning, I want bread that’s ready in time, without buying more than we’ll use. For around 20% of consumers, convenience matters most. |
According to the Dutch Bakery Centre, multigrain bread can be made with white flour, flour or wholemeal flour as its base. So the colour and mix of grains don’t guarantee what you’re looking for if wholemeal is your priority.
Check the packaging for the label ‘wholemeal’; then judge the seeds and texture according to your taste.
Multigrain products can contain different gluten-containing grains. Ingredients and warnings can also vary from one product to another.
When you buy it, read the ingredients and allergen information, and check the rules at the relevant school or after-school club.
PLUS says its wholemeal multigrain baguettes need baking before serving. You’ll need to prepare them before they can go in the lunchbox.
Choose a bake-at-home product if you can plan for that step; otherwise, choose bread that’s ready to eat.
A large loaf won’t necessarily suit the number of school lunches you’re making this week. Bread left for too long can lose its quality.
Choose a loaf size to suit how much you use, and freeze portions if needed. For unopened packaging, follow the label.
Compare a specific loaf and its latest label, rather than just the shop’s name: wholemeal claims, types of bread and allergens vary by product.
AH Multigrain Wholemeal Roll is an individual roll for anyone looking for a ready-to-eat option for lunch.
Jumbo Wholemeal Multigrain Bread is an example of a whole loaf with nutritional information published per 100 g.
Lidl uses a fibre guide on packaged bread to help shoppers compare products.
ALDI describes its Farmhouse Wholemeal Multigrain bread as containing grains and seeds; its Extra High Fibre Wholemeal Bread is a separate product.
PLUS Wholemeal Multigrain Baguettes are a bake-at-home option if you can prepare lunch in advance.
Dirk’s bread range includes both multigrain bread and wholemeal options in different sizes.
These products are wholemeal bread options for a school lunch, not confirmed multigrain breads. The flatbread is ready to eat; the round loaf needs preparation. For both, check the packaging if the exact ingredients or allergens matter to your choice.
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A ready-to-eat type of bread if you’d like to add something different to your lunch instead of sandwiches.
Check the latest packaging for wheat, gluten and any warnings about soya and milk. Don’t assume it’s a multigrain mix based on the name.
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A round loaf for anyone who can plan lunches in advance and has time to prepare the bread before serving.
The bread needs to be defrosted, baked and then left to cool. If a fully wholemeal base is important to you, check the proportion of wholemeal wheat flour to wheat flour on the packaging. Only compare fibre values once you know whether they’re given per 100 g or per portion.
No. According to the Dutch Bakery Centre, multigrain bread can be made with white flour, flour or wholemeal flour as its base. Look for the label ‘wholemeal’ if you want wholemeal bread; a dark colour or visible seeds aren’t proof.
Choose a type your child can easily carry and eat, and an amount that’s right for lunch. When comparing wholemeal options, check the information per 100 g; for bake-at-home bread, make sure you can plan the preparation in advance.
No. Check the ingredients and allergen information on the latest packaging for that specific bread. Multigrain breads can contain wheat, rye, barley or oats, among other ingredients. Also check the school’s or after-school club’s rules if they apply to lunch.
Check the ingredients list for that bread for ‘baker’s salt’ or a mention of iodised salt. A label on another loaf, even from the same brand, tells you nothing about the contents of the pack you have.
Buy an amount that you’ll use and freeze portions if needed. The Netherlands Nutrition Centre suggests storing a soft wholemeal roll in a kitchen cupboard for 2–4 days or in the freezer for 1–3 months; follow the label for unopened packaging.
