For a generously topped snack, choose thick-cut multigrain bread if the bakery or shop explicitly offers that option; don’t assume the slices are thick just because the bread is described as ‘rustic’ or ‘sourdough’. Bakkerij Lamers lists its Prohart multigrain bread with a standard slice thickness of 11.5 mm and a thick-cut option of 14.5 mm. Also check whether it’s wholemeal, along with the ingredients and allergens: even a confirmed thick-cut slice tells you nothing about these.
If you’re adding plenty of toppings, or ones with a lot of moisture, you’ll want to know what sort of slice you’re getting. An explicitly offered thick-cut option gives you more to go on than the name ‘multigrain bread’ alone.
Sourdough, a rustic crust, or kernels and seeds can help create the look you’re after. Check the slice thickness separately if it matters for your toppings.
If wholemeal status, ingredients, allergens or the type of salt used determine your choice, check the information for the specific loaf rather than relying on the bread’s name alone.
First decide whether you need a confirmed thick-cut slice for your toppings. Then compare the type of bread, its ingredients and the information on the label.
| What to consider | What to check when buying | Who it matters to |
|---|---|---|
| Slice thickness | Ask how thickly the bread is sliced, or choose an explicitly offered thick-cut option. For its Prohart multigrain bread, Bakkerij Lamers lists a standard slice thickness of 11.5 mm and a thick-cut option of 14.5 mm. | If I’m making a generously topped sandwich, I want to know what sort of slices I’ll get before choosing the bread. For around 38% of consumers, slice thickness is the top priority. |
| Flavour and crust | Check the product description for sourdough, crust, kernels and seeds; assess the slice thickness separately. | When I want a snack to look appealing, I focus mainly on the type of bread and its crust. For around 31% of consumers, these are the top priority. |
| Ingredients | Check whether it’s labelled ‘wholemeal’, as well as the ingredients, allergens and, if relevant, the type of salt used on the current label. | If the ingredients determine my choice, I want to know what’s in the bread before considering the slice. Around 31% of consumers put this label information first. |
According to the Voedingscentrum, multigrain bread is made with at least three types of grain. The name alone doesn’t confirm that the bread is wholemeal.
If wholemeal status matters to you, check the product name and ingredients list.
The type of bread or description of its crust doesn’t tell you how thickly it’s sliced. Bakkerij Lamers offers its Prohart multigrain bread in standard and thick-cut options.
Ask how thickly the bread is sliced, or check whether ‘thick-cut’ is explicitly offered as an option.
The Dutch agreement on baker’s salt, published via Overheid.nl, encourages the use of iodised salt. Brood.net Professionals explains that its use isn’t a legal requirement.
If the type of salt matters to you, check the ingredients list of the bread you want to buy.
The name ‘multigrain bread’ doesn’t tell you which grains or other allergens a specific product contains. The Netherlands Food and Consumer Product Safety Authority explains the rules on declaring allergens on labels.
Before buying, read the current ingredients and allergen information for the bread in question.
Albert Heijn lists products including AH Liefde & Passie Multigrain and AH OerDesem Dark Multigrain, whole loaf, sliced.
Jumbo lists brown multigrain bread among the sourdough breads baked in its shops.
Lidl describes its rustic multigrain sourdough bread as white bread with kernels and seeds.
Aldi lists products including Luxury Multigrain Hearth Bread and Farmer’s Wholemeal Multigrain Bread.
Plus lists multigrain and sourdough breads in its Korenlanders range.
Dirk lists products including Bakker van der Akker Bakers’ Multigrain Whole Loaf, along with other multigrain varieties.
No. According to the Voedingscentrum, multigrain bread is made with at least three different types of grain, but that description doesn’t confirm that the bread is wholemeal. Check the product name and ingredients list to find out.
No. According to Brood.net Professionals, using iodised baker’s salt isn’t a legal requirement. The Dutch government encourages its use through an agreement published via Overheid.nl. Check the ingredients list of a specific loaf to see which salt has been used.
Read the current ingredients and allergen information for the specific loaf. The Netherlands Food and Consumer Product Safety Authority explains that allergens must be declared on food labels; the bread’s name alone won’t tell you.
It’s best to freeze the slices you’ll use later in portions as soon as you’ve bought the bread. This follows the Voedingscentrum’s storage advice for wholemeal bread, and means you can take out just what you need each time.
