For a familiar new-baby treat, rusks with aniseed sprinkles remain the traditional choice. Multigrain sourdough bread is a good option if you’d also like to serve larger slices or rolls. Choose sliced bread if you want to add toppings straight away, or individual bake-at-home rolls if warm, smaller portions matter more. When choosing bread, check whether it’s labelled wholemeal and read the ingredients: ‘multigrain’ doesn’t tell you whether it’s wholemeal, and sourdough can still contain added yeast.
You want to serve aniseed sprinkles and are wondering whether bread can replace a rusk. Albert Heijn describes rusks with aniseed sprinkles as a birth tradition; bread is a different way to serve them, not the same traditional treat.
You’re looking for bread you can keep using after your visitors have left. Look beyond the word ‘multigrain’: according to the Netherlands Nutrition Centre, the term ‘wholemeal’ tells you something different about the grain used.
You’d rather bake rolls as needed than slice a whole loaf. Multigrain sourdough rolls and demi-baguettes come in handy sizes, but they need preparing and you should check the product instructions.
First decide whether you want to serve traditional rusks or offer bread. If you choose bread, compare its wholemeal status, size and preparation requirements.
| What to consider | What to check before buying | Who it matters to |
|---|---|---|
| Tradition or bread | Choose whether to use a rusk, a slice of bread or a roll as the base for the aniseed sprinkles. | If I want to serve the familiar new-baby treat, rusks are the right choice for me; for around 40% of consumers, that traditional presentation is the deciding factor. |
| Wholemeal and fibre | Look for the term ‘wholemeal’ and compare the fibre per 100 g on the label. | If I also want to use the bread for sandwiches after the visit, I want to know what kind of bread I’m buying. Around 30% of consumers prioritise this wholemeal and fibre information. |
| Portions and preparation | Compare the number of pieces and the weight; for bake-at-home bread, read the preparation and storage instructions too. | For a small gathering, I don’t want to bake more than I’ll serve. For around 30% of consumers, portion size and baking fresh are the most important factors. |
According to the Netherlands Nutrition Centre, multigrain bread contains at least three types of grain. The word alone doesn’t tell you whether the bread is wholemeal.
If wholemeal matters to you, look for that term and then compare the ingredients and fibre per 100 g.
The multigrain sourdough products described by Albert Heijn, Jumbo and PLUS list yeast or baker’s yeast as well as sourdough.
If you want bread made to rise using sourdough alone, check the ingredients list for the exact product rather than relying on its name.
Ingredients vary by product; the breads described here include ingredients such as gluten-containing cereals and sesame.
Read the label on packaged bread. For unpackaged bread, ask about allergen information before buying.
Par-baked rolls still need to be finished in the oven, so they’re less ready to serve than sliced bread.
Choose a quantity that suits your visitors, bake in smaller batches if needed, and follow the storage and preparation instructions on the packaging.
Defrosting and baking take time when you’re ready to serve.
AH OerDesem dark multigrain whole sliced is an 800 g wholemeal multigrain sourdough loaf, already sliced for anyone who wants to add toppings straight away.
Jumbo Multigrain Sourdough Rolls are a pack of four brown par-baked rolls, weighing 300 g in total.
Lidl describes a 600 g organic brown multigrain sourdough loaf with seeds and kernels.
In this range, PLUS offers a small 300 g brown multigrain sourdough loaf and multigrain sourdough demi-baguettes for baking at home.
Dirk offers a multigrain farmhouse loaf with grains and seeds.
ALDI describes multigrain bread and multigrain petit pains for baking at home.
These multigrain baguettes are a good fit if you want to serve individual portions of bread instead of traditional rusks. Allow time to defrost and bake them; check the packaging if you need a product that uses sourdough as its only raising agent.
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For anyone who wants to serve individual portions of bread with aniseed sprinkles and has time to prepare them.
The listed ingredients include both sourdough and yeast, so don’t choose this product assuming it rises using sourdough alone. It needs to be defrosted and baked. Check the packaging for preparation instructions, wholemeal status and iodised salt information.
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For anyone who wants to bake four individual baguettes for their visitors.
The listed ingredients include yeast as well as sourdough. Defrost the baguettes before baking and follow the packaging for the correct baking time; check it too for wholemeal status and iodised salt information.
No, it’s a different base for the aniseed sprinkles. Albert Heijn describes rusks with aniseed sprinkles as a Dutch birth tradition; bread is a good option if you’d rather serve a slice or a roll.
No, sourdough in the name doesn’t rule out added yeast. The products described by Albert Heijn, Jumbo and PLUS list both; check the ingredients if you want bread made to rise using sourdough alone.
No. According to the Netherlands Nutrition Centre, ‘multigrain’ tells you how many types of grain are used, but doesn’t automatically mean the bread is wholemeal. Check the product description and ingredients to find out.
Follow the instructions for the product you’ve chosen. PLUS says to bake its multigrain sourdough demi-baguettes in a preheated oven at 220 °C for 8–10 minutes; times and temperatures may vary for other rolls.
Ask the seller about allergens in the specific bread before buying. According to the Netherlands Food and Consumer Product Safety Authority, information about allergens in unpackaged food must be made available in a way other than on packaging.
