For your working-from-home lunch, start by choosing the type of bread: if you want wholemeal bread, check the product name and ingredients rather than relying on ‘multigrain’ or visible seeds alone. Then compare the nutritional information per 100 g if fibre or protein is a priority for you. A whole or half loaf can suit different lunch plans; whichever you choose, check the latest allergen information and salt content too.
You’re looking for bread with a clearly stated wholemeal base and seeds for texture. Compare the fibre content per 100 g rather than trying to judge how much fibre it contains from the word ‘multigrain’ or its dark colour.
You want to compare the protein content of different breads. You’ll also want to check the rest of the nutritional information and the allergens listed on the packaging.
You’re buying bread for several days and choosing a whole or half loaf based on how much you expect to eat and what you plan to freeze. The Netherlands Nutrition Centre also provides storage advice for wholemeal bread, including for the kitchen cupboard and freezer.
First decide whether the type of bread, its nutritional value or how you’ll store it matters most to you. Then compare information that relates to the specific loaf you’re considering.
| What to consider | What to check before buying | Who it matters to |
|---|---|---|
| Wholemeal base and fibre | Look for ‘wholemeal’ in the product name or ingredients list, and compare fibre per 100 g. | If I want wholemeal bread with seeds for lunch, I don’t want to rely on the crust or the word ‘multigrain’ alone. For around 40% of consumers, a wholemeal base and fibre content are the most important factors. |
| Protein and other nutritional information | Compare protein and salt per 100 g; if you’re choosing a seeded loaf, check the allergen information too. | When protein is my main priority, I want to know how much the loaf I choose contains per 100 g, without overlooking the rest of the label. Around 30% of consumers prioritise extra protein. |
| Size and storage | Choose a whole or half loaf based on how much you expect to use, and check the storage instructions if you plan to freeze portions. | I don’t eat the same amount of bread on every day I work from home, and I want to be able to store what’s left. Convenience and reducing waste are the top priorities for around 30% of consumers. |
The name ‘multigrain’ doesn’t tell you whether wholemeal flour has been used. You could end up choosing a different type of bread from the one you had in mind.
Look for ‘wholemeal’ in the product name and ingredients list, then compare the fibre content per 100 g.
For bread marketed as high-protein, the salt content and allergens of that specific product still matter. According to Albert Heijn, its AH ELL Eiwitrijk volkoren meerzaden contains, among other things, cereals containing gluten, soya and sesame.
Check the latest packaging and compare nutritional values on the same basis, for example per 100 g.
If you only use a few slices over the course of the week, the rest could dry out or go stale before you get to it.
Choose a half loaf if that better suits how much you use, or divide a whole loaf into portions for the freezer after buying it.
These examples can help you compare product information. Ingredients and nutritional values apply to the specific loaf named, not to every loaf from a particular brand.
Worth considering if you want to compare wholemeal bread and seeded varieties within the range.
A useful option for comparing the ingredients and nutritional value of a wholemeal multigrain loaf.
Worth considering if you’re looking for a brown sourdough multigrain loaf with seeds.
Worth considering if you’re looking for a farmhouse-style wholemeal multigrain loaf with grains and seeds in store.
A place to compare individual wholemeal and multigrain varieties side by side.
Worth considering if you want to compare wholemeal, multigrain and seeded bread.
These two pack sizes of the same seeded multigrain loaf could suit anyone planning bread for several working-from-home lunches. If a wholemeal base or a specific fibre content is essential for you, check the ingredients and nutritional information on the packaging.
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The pack of two loaves could suit you if you’re planning several working-from-home lunches and have room to store the bread.
The product description mentions sunflower seeds, linseed and sesame, and gives instructions for freezing before baking. Allow time to defrost, bake and cool the bread before lunch.
Check the latest packaging for wholemeal details, a comparison of fibre per 100 g and allergen information.
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This pack of one loaf could suit you if you want to buy a smaller amount for your working-from-home lunches.
The product description mentions sunflower seeds, linseed and sesame, and gives instructions for freezing before baking. Check the baking time on the packaging before preparing the loaf.
Also check the latest ingredients, nutritional information and allergen details if you’re choosing based on a wholemeal base or nutritional values.
No, ‘multigrain’ doesn’t automatically mean the bread is wholemeal. If you want to choose wholemeal bread, check that ‘wholemeal’ appears in the product name or ingredients list for that particular loaf.
Check the latest allergen information for the specific loaf before buying it. Seeded breads may contain sesame, for example; the AH ELL Eiwitrijk volkoren meerzaden described by Albert Heijn also lists cereals containing gluten and soya. Don’t rely on the ingredients for a different loaf or an earlier version of the packaging.
Don’t assume that every loaf contains iodised baker’s salt. If iodised salt is important to your choice, check the ingredients list for the bread you’re buying.
The Netherlands Nutrition Centre recommends keeping opened wholemeal bread in a kitchen cupboard for 2–4 days or in the freezer for 1–3 months. Divide the loaf into portions if you only use a few slices for each lunch; bread can dry out if it’s frozen for longer.
