Choose bread labelled wholemeal if you want a fully wholemeal base; the word multigrain alone doesn’t guarantee this. If people have different preferences, you could also consider bread made with a mix of wholemeal flour and white flour. Check the ingredients and allergens for each loaf, and if you need bread for several days of the holiday, choose a size you can use or freeze portions straight away.
If not everyone wants the same kind of bread, you could compare a multigrain loaf made with a mix of wholemeal flour and white flour with a wholemeal option. The word multigrain doesn’t tell you the proportions in a particular loaf; for example, Albert Heijn lists both ingredients for its AH Vloerbrood meergranen heel.
If you want a fully wholemeal base, the wholemeal label is a more reliable starting point than the word multigrain. Then compare the nutritional information per 100 g for the breads you’re considering, so you’re comparing fibre values on the same basis.
With several grains and seeds in the mix, it’s important to check the allergen information for each loaf. According to the Netherlands Food and Consumer Product Safety Authority, allergens must be listed on the label of pre-packed foods; for unpackaged bread, this information must be available before purchase.
First, decide whether wholemeal ingredients, what your family will enjoy, allergens or when you plan to serve the bread is your main concern. Then compare the breads and bread formats that suit your needs.
| What to consider | What to check before buying | Who is this important for? |
|---|---|---|
| Wholemeal ingredients and fibre | Look for the wholemeal label and compare fibre per 100 g in the nutritional information. | If a fully wholemeal base is my priority, I don’t want to rely on the word multigrain alone. Around 36% of consumers put wholemeal ingredients and fibre first. |
| Everyone’s preferences | Read which types of flour have been used and check whether the bread format suits your snack occasion. | If people have different preferences, I want to know what’s in the bread before choosing a whole loaf. This is the most important factor for around 29% of consumers. |
| Allergens | Check the latest allergen information; if you need gluten-free bread, look for a product labelled gluten-free. | I need to be able to check that the bread I choose meets our allergy or gluten-free requirements. This is the top priority for around 21% of consumers. |
| Portions and timing | Choose a suitable size, plan portions to freeze or check the baking instructions for part-baked bread. | If snack times are spread over several days, I don’t want to put out more bread than we’ll use. That’s why around 14% of consumers prioritise portions, storage or baking. |
Multigrain bread can contain both wholemeal flour and white flour. Albert Heijn lists 31% wholemeal wheat flour and 30% wheat flour for its AH Vloerbrood meergranen heel.
Look for the wholemeal label if that’s what you’re after, then compare the ingredients and fibre per 100 g.
According to the Netherlands Nutrition Centre, using baker’s salt when baking bread isn’t compulsory. So the word multigrain won’t tell you which salt has been used.
Look for baker’s salt or iodised salt on the packaging, or ask which salt has been used for unpackaged bread.
Multigrain bread can contain gluten-containing cereals and other allergens. Other allergens may also be relevant even in bread labelled gluten-free.
Read the allergen information for the specific product before buying, and if you need gluten-free bread, check that the packaging carries the gluten-free label.
If snack times vary, you may end up with bread left over before you’ve had a chance to use it.
Choose a suitable size or freeze the bread in portions as soon as you buy it, as recommended by the Netherlands Nutrition Centre. If you’re buying part-baked bread, make sure the baking time fits your serving plans.
These brands offer different types of multigrain bread. Always compare the information for the bread itself, as ingredients, allergens and formats vary from product to product.
An example of multigrain bread made with both wholemeal flour and white flour.
An example of a half loaf labelled wholemeal multigrain.
Provides an ingredients and allergens overview for oven-fresh bread.
Options include wholemeal multigrain bread and multigrain baguettes to bake at home.
An example of a round multigrain loaf with ingredients and nutritional information listed.
Options include a half multigrain loaf and a multigrain part-baked baguette.
These products show two ways to serve bread: rolls for individual portions, and multigrain bread that needs preparing and baking. Check the packaging if wholemeal ingredients, allergens or the type of salt used will influence your choice.
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The four rolls are handy for snack times when you want individual portions. Check the packaging for wholemeal ingredients and the latest allergen information, particularly for gluten-containing cereals and sesame.
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The four baguettes are a good fit for a snack time when you want to bake the bread at home. Allow time for defrosting and baking, and check the latest packaging for the baking time. Also check the allergen information, particularly for wheat and sesame.
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This 550 g round loaf is ideal for a snack time when you want to bake and share a loaf. Allow time for defrosting, baking and cooling. Check the packaging for wholemeal ingredients and allergens, particularly wheat and sesame.
No, multigrain bread can also contain white flour. Albert Heijn lists both wholemeal wheat flour and wheat flour for its AH Vloerbrood meergranen heel. If you want a fully wholemeal base, look for the wholemeal label.
No. According to the Netherlands Nutrition Centre, bread doesn’t have to be baked with baker’s salt. For packaged bread, check the ingredients for baker’s salt or iodised salt; for unpackaged bread, ask in store.
Allergen information for pre-packed bread appears on the label; for unpackaged bread, it must be available before purchase, according to the Netherlands Food and Consumer Product Safety Authority. If the information isn’t easy to find, ask the baker or shop about the specific loaf.
Freeze it in portions as soon as you buy it, then take out what you need, as recommended by the Netherlands Nutrition Centre. If you choose part-baked bread, read the storage and baking instructions on the packaging before planning your snack time.
