For your first shop, start by choosing a loaf explicitly labelled wholemeal if you want a wholegrain base: visible seeds and the word ‘multigrain’ are not enough. Then choose a seed texture you enjoy and check the ingredients, allergens and nutritional information for the specific bread. If you only eat a few slices at a time, consider buying half a loaf or freezing a whole loaf in portions.
If you want a wholegrain base, first check that the bread is explicitly labelled wholemeal. The Netherlands Nutrition Centre points out that multigrain bread is not automatically wholemeal; you can then factor in seeds as a texture preference.
You’re looking for bread with noticeable seeds, such as sunflower seeds or linseed. Check the ingredients in each loaf and compare the nutritional information using the same unit, for example per 100 g.
If you won’t get through a whole loaf quickly, half a loaf may be more practical. You can also freeze slices from a whole loaf in portions; follow the storage advice for the product you choose.
When choosing seeded bread for your first shop, checking for allergens takes priority over taste. Then look at the wholemeal labelling, the texture of the seeds and how much you’ll be able to use.
| What to consider | What to check before buying | Who is this important for? |
|---|---|---|
| Wholegrain base and fibre | Look for the wholemeal label and compare fibre using the same unit, for example per 100 g. | For my usual breakfast or lunch, I mainly want to know whether the bread is genuinely wholemeal; around 33% of consumers give a wholegrain base top priority. |
| Ingredients and allergens | For packaged bread, read the label; for unpackaged bread, ask for allergen information before buying. | If I need to avoid an ingredient, I need to be able to check what’s in this particular bread. Around 27% of consumers put this check first. |
| Seed texture | Check which seeds are listed in the ingredients and whether a smaller quantity is available to try. | I mainly want to know whether the seeds give this bread the bite I’m looking for; around 20% of consumers give texture the greatest weight. |
| Quantity and storage | Compare a half loaf with a whole loaf, and check the storage instructions if you plan to freeze portions. | If I only eat bread occasionally at home, I want to avoid having a whole loaf left over; the right quantity is a priority for around 20% of consumers. |
Bread can contain seeds or several types of grain without being wholemeal. According to the Netherlands Nutrition Centre, the word ‘multigrain’ alone doesn’t mean that wholemeal flour is the main ingredient.
First, look for an explicit wholemeal label. Then check which seeds the bread contains if texture is important to you.
You can’t see all the ingredients or allergens from the outside. The Netherlands Food and Consumer Product Safety Authority lists cereals containing gluten and sesame seeds among the allergens that information must be provided for.
If you have an allergy, check the information for the exact variant, including any statements about the possible presence of other allergens. For unpackaged bread, ask before you buy.
For opened wholemeal bread, the Netherlands Nutrition Centre recommends storing it in a kitchen cupboard for 2–4 days or in the freezer for 1–3 months. A whole loaf may therefore be impractical if you only eat a few slices a day.
Choose half a loaf or freeze slices in portions soon after buying. Follow the storage instructions on the packaging and don’t eat mouldy bread.
Bread you don’t eat or freeze in time may dry out or go mouldy and need to be thrown away.
The Netherlands Food and Consumer Product Safety Authority explains that iodine compounds may be present in bread through bakers’ salt. This doesn’t guarantee that every individual loaf is made with iodised bakers’ salt.
If iodine is essential to your choice, check the information for the specific bread or ask the baker.
These brands offer types of bread worth considering; always check the information and availability of the specific variant.
Albert Heijn’s online range includes several wholemeal breads, including a variant with sunflower seeds.
Jumbo sells, among other options, wholemeal multigrain bread with seeds, with ingredients and nutritional information available.
Lidl describes a wholemeal roll with seeds that is available in store.
Aldi describes its Waddenbrood as dark brown wholemeal bread with seeds and grains, sold as a whole loaf.
Plus offers packaged farmhouse wholemeal bread, with ingredients, allergens and nutritional values available online.
Dirk lists Bakker van der Akker Boeren Extra vezels volkoren heel in its bread range.
These two options may suit you if you’re looking for seeded multigrain bread or want to try a smaller pack. If you specifically want wholemeal bread, check that the product information confirms a wholegrain base for each loaf; the word ‘multigrain’ alone isn’t enough.
Image unavailable
A 550 g round loaf to consider if you’re looking for seeded bread and have space to store portions.
Before buying, check that the ingredients and wholemeal labelling meet your needs; don’t rely on ‘Whole Wheat’ in the product name alone. If you have an allergy, read the latest allergen information on the packaging.
Image unavailable
Four rolls are a good option if you’d rather try a smaller pack than buy a whole loaf.
If you specifically want seeds or a wholemeal base, check both on the current packaging: the word ‘multigrain’ confirms neither. If you have an allergy, check the allergen information too.
No. Having several grains or seeds doesn’t automatically make bread wholemeal. The Netherlands Nutrition Centre points out that multigrain bread can also be made with refined flour; if this is your main criterion, look for an explicit wholemeal label.
Ask for allergen information about the specific bread before buying. According to the Netherlands Food and Consumer Product Safety Authority, this information must also be available for unpackaged products. Relevant allergens to ask about include cereals containing gluten and sesame seeds.
Freeze slices in portions if you won’t finish the loaf within a few days. 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; also follow the instructions on the packaging.
You can’t assume that this is the case for every individual loaf. The Netherlands Food and Consumer Product Safety Authority explains that iodine compounds may be present in bread through bakers’ salt, with an upper limit of 65 mg of iodine per kg of salt. If iodine is essential to your choice, ask for information about the specific bread.
