Choose wholemeal multigrain bread if you want to be sure it has a wholemeal base: ‘multigrain’ alone doesn’t tell you that. A half or whole loaf can be served straight away; wholemeal multigrain bake-at-home baguettes are a good option if you want freshly baked bread just before dinner and have the time and equipment to prepare them. Then compare the nutritional values per 100 g and check the ingredients and allergen information for the product you choose.
You want to serve multigrain bread with dinner, but you also want to be sure it has a wholemeal base. Look for the ‘wholemeal’ label and compare the fibre values in the nutrition table; colour and seeds are no substitute. The Netherlands Nutrition Centre distinguishes between multigrain bread and wholemeal bread.
You can choose between a half or whole loaf that’s ready to serve and bake-at-home baguettes that need to be prepared shortly before serving. Jumbo features examples of half loaves of wholemeal multigrain bread, while PLUS sells wholemeal multigrain bake-at-home baguettes.
You want to know which grains and other allergens the bread contains before you buy it. For varieties with kernels, seeds or other additions, check the information for that exact product, including any warnings about cross-contamination.
First decide whether having a wholemeal base matters to you. Then choose a type of bread to suit when you’ll be serving it, and compare the labels of the remaining options.
| What to consider | What to check when buying | Who should pay particular attention? |
|---|---|---|
| Wholemeal base | Look for the ‘wholemeal’ label and read the ingredients list; don’t assume bread is wholemeal because it’s dark or has visible seeds. | I want to serve bread with a clearly labelled wholemeal base, even if a dark multigrain loaf looks appealing. This is the top priority for around 40% of consumers. |
| Type of bread and when you’ll serve it | Choose between a half or whole loaf and bake-at-home baguettes; check the preparation instructions for bread that needs baking. | If I want to bake the bread just before dinner, I need to allow for that in my timings and have the right equipment. Otherwise, I want bread I can serve straight away. The type of bread and when it’s served are the top priority for roughly 30% of consumers. |
| Nutritional value | Compare the fibre and salt content of the varieties you’re considering on the same basis: per 100 g. | I don’t want to base my choice on a single label; I want to compare the fibre and salt values of two loaves. This comparison matters most to around 20% of consumers. |
| Allergens and ingredients | Read the latest allergen information; check the type of salt separately if it’s relevant to your choice. | Before serving bread to someone else, I want to be able to check which allergens it contains. For an estimated 10% of consumers, this check is the first requirement when choosing. |
According to the Netherlands Nutrition Centre, ‘multigrain’ refers to different types of grain, while ‘wholemeal’ describes the flour used. A dark colour or visible kernels don’t confirm that the bread has a wholemeal base.
Look for ‘wholemeal’ in the product name, then read the ingredients list for the variety you’ve chosen.
Bread can vary in both fibre and salt content. So the fibre value alone doesn’t give you a complete picture of its nutritional information.
Compare the fibre and salt values per 100 g for the products you’re considering, using the information on their current packaging.
The Netherlands Nutrition Centre says that bakers aren’t required to use baker’s salt. So you can’t tell whether it’s included just from the type of bread.
For packaged bread, check the ingredients. For unpackaged bread, ask which salt has been used if that’s relevant to your choice.
The grains used, added ingredients and cross-contamination warnings can vary from one multigrain bread to another. You might not realise you’ve chosen an unsuitable product until it’s already being served.
Before buying, read the latest allergen information for packaged bread, or ask for it if the bread is unpackaged.
Jumbo features half loaves of wholemeal multigrain bread, including a dark variety with kernels and seeds.
PLUS sells wholemeal multigrain bake-at-home baguettes for anyone who wants to prepare bread shortly before serving.
ALDI describes a whole farmhouse-style wholemeal multigrain loaf containing grains and seeds.
Search results for Dirk include Bakker van der Akker Bakkers Multikorn volkoren half, among other products.
Lidl features a fresh-from-the-oven range that includes both wholemeal and multigrain bread, and provides ingredients and allergen information for the range.
No. According to the Netherlands Nutrition Centre, ‘multigrain’ means the bread contains at least three types of grain; it doesn’t mean wholemeal flour has been used. To be sure the bread has a wholemeal base, look for the ‘wholemeal’ label and check the product’s ingredients.
Yes, as long as you can allow for the preparation time and have the equipment you need. PLUS says its wholemeal multigrain bake-at-home baguettes can be prepared in an oven or air fryer; follow the instructions on the packaging of the bread you buy.
No. The Netherlands Nutrition Centre says that bakers aren’t required to use baker’s salt. For packaged bread, check the ingredients list. For unpackaged bread, ask which salt has been used if you want to know about a specific loaf.
Before buying, read the allergen information for the exact variety of bread, including any warnings about cross-contamination. For unpackaged bread, ask for the available allergen information before you choose; don’t rely on the name ‘multigrain’ or visible seeds alone.
