Choose a loaf whose organic status you can check separately, along with whether it is wholemeal if that matters to you. Then consider the slice that will suit your toppings: a whole loaf lets you choose the thickness, while pre-sliced bread is ready to use. A rustic shape or the word ‘sliced’ tells you nothing about how thick or sturdy a slice will be.
If you want to top your bread with hummus, avocado or vegetables, for example, look at the individual slice rather than just the name of the loaf. A whole loaf lets you choose the thickness; with pre-sliced bread, you can inspect the slices before you buy.
These are two separate checks for you to make on the label. An organic label does not automatically mean the bread is wholemeal, so also look for an explicit wholemeal claim and check the nutritional information.
Choose a loaf size that suits how much you’ll use, or freeze portions. The Netherlands Nutrition Centre generally recommends keeping opened wholemeal bread in a kitchen cupboard for 2–4 days or in the freezer for 1–3 months.
First, check that the bread meets your requirements for organic and wholemeal. Then look at the slices to see if they suit your toppings, and check the current packaging for ingredients and storage advice.
| What to consider | What should you check? | Who is this important for? |
|---|---|---|
| Organic and wholemeal | Check for an organic label or the EU organic logo, and also check that the bread is explicitly described as ‘wholemeal’. | I want bread that meets both requirements and don’t want to confuse one with the other. Around 40% of consumers prioritise both organic and wholemeal. |
| Thickness and sturdiness | With pre-sliced bread, inspect the slices; choose a whole loaf if you want to decide the thickness yourself. | For generous toppings, I want to judge for myself whether a slice will work. Thick, sturdy slices are the top priority for around 30% of consumers. |
| Labelling and storage | Check the ingredients, allergens and salt information on the packaging, and decide what you’ll use in time or freeze. | If I’m spreading the bread over several snack times, I want to know what’s in it and avoid wasting any. These checks are a priority for around 30% of consumers. |
‘Rustic’, ‘farmhouse’ and ‘sourdough’ don’t tell you how thickly a loaf has been sliced. A seeded loaf may not have the kind of slice you’re looking for if you plan to add generous toppings.
Inspect pre-sliced bread in the shop, or choose a whole loaf if you want to decide the slice thickness yourself.
An organic label and a wholemeal claim describe different qualities. Checking only one could mean choosing a loaf that doesn’t meet your other requirement.
Check for both claims separately and, if you like, compare the fibre per 100 g on the label.
Bread you don’t use in time can dry out or go mouldy. The Netherlands Nutrition Centre generally recommends keeping opened wholemeal bread in a kitchen cupboard for 2–4 days.
Divide the bread into portions and freeze any you plan to use later in good time.
Bread with seeds or kernels may also contain allergens such as soya or sesame. Whether iodised salt has been used also varies by product.
Check the current ingredients and allergen list, and look for a mention of iodised salt if it matters to your choice.
These brands give you a starting point for looking for organic, wholemeal, unsliced or sliced bread. Check the specific qualities and availability of the loaf you choose.
For anyone looking to compare a specific organic wholemeal loaf with kernels and seeds.
A brand to explore if you’re looking for organic wholemeal multigrain bread.
For anyone who wants to inspect a rustic organic sourdough loaf in store.
For anyone also considering standard sliced or unsliced wholemeal bread.
A place to look for wholemeal bread, with delivery or collection depending on the shop.
A place to look at wholemeal bread and organic bread separately.
Check the product for an organic label and look for the EU organic logo and control code, where these are shown. Organic production and labelling in the European Union are governed by Regulation (EU) 2018/848; words such as ‘natural’ or ‘rustic’ don’t, by themselves, prove that bread is organic.
No. Organic and wholemeal describe different qualities. Check that the bread is explicitly labelled as wholemeal, and look at the ingredients and nutritional information if wholemeal is an important requirement for you.
You can’t assume that every loaf contains iodised salt. The Netherlands Food and Consumer Product Safety Authority explains that iodine compounds may only be added to bread via baker’s salt, with a maximum of 65 mg of iodine per kg of salt. If iodised salt matters to you, check the ingredients list on the bread you choose.
The Netherlands Nutrition Centre generally recommends keeping opened wholemeal bread in a kitchen cupboard for 2–4 days or in the freezer for 1–3 months. Freeze any portions you won’t use within a few days in good time, and don’t eat bread with mould on it.
Check the current allergen and ingredient information on the packaging of the specific loaf. AH Biologisch Batard volkoren zonnepit lists wheat, spelt, barley, soya and sesame, among other ingredients; don’t assume that other breads with kernels or seeds contain the same ingredients.
