If you’re looking for a wholemeal base and plenty of fibre, choose multigrain bread explicitly labelled wholemeal and compare the fibre content per 100 g. For fussy eaters, bread made with both white flour and wholemeal flour can be a stepping stone, but check the crumb of each loaf. For a Vlaggetjesdag table with savoury toppings, the bread’s texture, how easy it is to slice and its allergens all matter too.
Multigrain bread made with both white flour and wholemeal flour can be a stepping stone for people used to white bread. Check the ingredients and texture: the name ‘multigrain’ doesn’t tell you whether the crumb is mild.
Look for bread explicitly labelled wholemeal and compare the fibre content per 100 g. That way, you can base your choice on the product itself rather than its colour.
A multigrain cob loaf with grains and seeds can work well with herring, fish or other savoury toppings. Consider whether the texture will suit your guests, and check the allergen information too.
First decide whether a mild crumb, a wholemeal base or serving bread at a shared table matters most. Then compare the packaging of breads that meet your needs.
| What to consider | What to check before buying | Who it matters to |
|---|---|---|
| Crumb and bite | Check whether the ingredients include both white flour and wholemeal flour, and consider how many seeds the bread contains. | If someone is used to white bread, I look for a loaf whose flavour and texture aren’t too different. This gentler transition is the deciding factor for around 42% of consumers. |
| Wholemeal and fibre | Look for the explicit ‘wholemeal’ label and compare the fibre content listed per 100 g. | People who eat bread regularly and value the whole grain don’t want to judge by its dark colour. Around 33% of consumers put wholemeal and fibre first. |
| Serving and sharing | Check whether the bread is whole or pre-sliced, and read the allergen information for your guests. | For a Vlaggetjesdag table, I want bread that’s easy to share with savoury toppings, without overlooking my guests’ needs. This is the top priority for around 25% of consumers. |
According to the Voedingscentrum, ‘multigrain’ refers to bread containing at least three types of grain; it doesn’t mean that all the flour used is wholemeal. A dark colour doesn’t tell you that either.
Look for the ‘wholemeal’ label, read the ingredients and compare the fibre content per 100 g if that’s your main criterion.
Bread with lots of visible seeds can feel different from what these eaters are used to. A celebratory presentation says little about whether they’ll like the crumb.
As well as checking the ingredients, consider the texture and thickness of the slices. A smaller loaf can be handy if you’re not sure whether they’ll like it.
The grains and other ingredients used vary from one multigrain bread to another. The name alone won’t tell your guests which allergens may be present.
Read the current packaging. If the bread isn’t packaged, ask for the allergen information before serving it.
The Dutch 2008 Bakers’ Salt Use Agreement encourages the use of iodised salt in bread-making. According to brood.net professionals, using salt containing iodine isn’t a legal requirement.
Check the bread’s ingredients list if the type of salt used matters to you.
Albert Heijn offers multigrain cob loaves, among other options, and provides information about bread made with white flour, wholemeal flour or a mix of the two.
Jumbo offers multigrain bread in several varieties. Product information can help you compare wholemeal flour and fibre content.
Lidl describes its multigrain bread as a hearty loaf containing wheat, barley and buckwheat, among other ingredients.
Aldi describes both a farmhouse wholemeal multigrain loaf and a premium multigrain cob loaf.
PLUS offers sourdough multigrain bread with buckwheat, brown multigrain varieties and packaged multigrain bread, among other options.
Dirk describes its multigrain cob loaf as hearty and packed with grains and seeds.
This selection includes individual multigrain rolls, baguettes and a round loaf for sharing. Choose the format that suits how you plan to serve it, and check the ingredients separately if a wholemeal base or a mild crumb is important to you.
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Four individual rolls are a handy option if you want to serve portions at the table.
If you’re choosing based on wholemeal flour, fibre or allergens, check the current packaging. Consider whether the crumb will suit fussy eaters too.
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Four individual baguettes are a good fit for a table where you want to serve bread one piece at a time.
Allow time to defrost and bake, and follow the packaging for the baking time. Check it for allergen information and, if it matters to you, the types of flour used.
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This round loaf is a good option if you want to slice it yourself for a shared table of savoury food.
When serving, allow time to defrost, bake and cool before slicing. Check the packaging for allergens and types of flour, and see whether the bread is already sliced.
No. According to the Voedingscentrum, multigrain bread contains at least three types of grain, but it can be made with wholemeal flour, white flour or a mix of the two. Look for the explicit ‘wholemeal’ label and check the ingredients if the whole grain matters to your choice.
A hearty multigrain loaf or cob loaf can work well if you want to serve slices with savoury toppings. Check whether it’s pre-sliced or looks easy to slice. If your guests prefer a fine crumb, don’t choose based only on visible seeds.
No, it isn’t a general requirement for every loaf. The Dutch 2008 Bakers’ Salt Use Agreement encourages the use of iodised salt; according to brood.net professionals, using salt containing iodine isn’t a legal requirement. Check the ingredients list for the specific loaf if this matters to your choice.
Read the current allergen information for the bread you’ve chosen, even if you’ve already looked at the product description. Different loaves can contain different grains and other ingredients. If the bread isn’t packaged, ask for the allergen information before serving it to guests.
Yes. According to the Voedingscentrum, you can keep opened wholemeal bread in the freezer for 1 to 3 months. Plan defrosting and any baking around the bread you’ve bought, and follow the instructions on the packaging.
