For an everyday sandwich, don’t choose based only on the words ‘multigrain’ or the visible seeds. If a wholemeal base is your priority, look for bread that is explicitly labelled wholemeal. Seeds add a different texture, but if someone has difficulty chewing or swallowing, pay close attention to the consistency. If they have swallowing problems, seek professional advice. Also compare the ingredients, nutritional information and allergens for the bread you choose.
If fibre is an important factor in your choice, the label ‘wholemeal’ is more useful than simply ‘multigrain’ or visible seeds. According to the Voedingscentrum, wholemeal products are made using the entire grain.
If you enjoy eating bread with kernels and seeds, check the varieties included in each product. Jumbo lists sunflower seeds, linseed and sesame among the ingredients in its Waldkorn Bruin Meergranenbrood, alongside soya and cereals containing gluten.
A harder crust or loose seeds may be a reason to choose a different texture. If someone has swallowing problems, Thuisarts recommends getting the cause assessed. Soft, puréed or liquid foods may be suitable under professional guidance.
| What to consider | What to check | Especially useful for |
|---|---|---|
| Wholemeal base and fibre | Look for an explicit wholemeal label and compare the fibre content on the same basis, for example per 100 g. | I want to know whether my everyday bread is made from the whole grain. For around 33% of consumers, a wholemeal base and fibre content come first. |
| Seeds and texture | Check which kernels and seeds are listed, and whether the crust and crumb are comfortable to eat. | If I enjoy seeded bread, I mainly look for a texture that suits me. This preference is the main reason for choosing bread for around 27% of consumers. |
| Chewing and swallowing comfort | Consider whether a hard crust or loose seeds could be difficult to manage. If there are swallowing problems, follow advice on a suitable consistency. | The bread I buy needs to be easy for the person eating it to manage. If they have swallowing problems, I’ll seek advice first. Ease of eating is the top priority for around 20% of consumers. |
| Bread shape and availability | Compare the shape and weight of the loaves, and check whether your chosen product is available at your shop. | I want a loaf that suits our meals and is available at my local shop. Around 20% of consumers prioritise this practical consideration. |
The Voedingscentrum distinguishes between bread made with different types of grain and bread made using the whole grain. Visible seeds don’t tell you which grains form the base of the bread.
If a wholemeal base is important to you, look for an explicit wholemeal label, then compare the fibre content in the nutritional information.
A hard crust or loose seeds can make eating more difficult for someone who has trouble chewing or swallowing.
Consider the texture for the person who will be eating the bread. Get swallowing problems assessed and follow advice on a suitable consistency, as recommended by Thuisarts.
Ingredients vary from one bread to another. Jumbo lists sesame, soya and cereals containing gluten among the ingredients in its Waldkorn Bruin Meergranenbrood.
Check the allergen information for the exact variety you’re buying every time.
A whole multigrain loaf and a multigrain baguette have different shapes and won’t necessarily suit the same purpose. Lidl also notes that its fresh bread range may vary between stores.
Compare the shape and weight of the bread, and check the range at the shop where you do your shopping.
Albert Heijn’s multigrain category includes products such as AH Liefde & Passie Meergranen and AH Vloerbrood meergranen.
Jumbo provides product information for Waldkorn Bruin Meergranenbrood, a whole brown loaf with kernels and seeds.
Lidl describes its steenovenbaguette meergranen as a white baguette with kernels and seeds.
In its daily fresh range, ALDI distinguishes Boeren volkoren meergranen from other multigrain breads, and describes multigrain varieties made with grains and seeds.
PLUS lists products such as Korenlanders Desem Meergranen Boekweit and other breads in its multigrain category.
Dirk describes Bakker van der Akker Vloerbrood meergranen heel as a hearty loaf made with grains and seeds.
No. According to the Voedingscentrum, ‘multigrain’ refers to different types of grain, while ‘wholemeal’ means that the entire grain has been used. If the type of grain base is important to your choice, look for an explicit wholemeal label.
Don’t assume that it is. Thuisarts recommends getting the cause of swallowing problems assessed; a different consistency may be needed. Follow advice from a doctor, speech and language therapist or dietitian instead of choosing based on the number of seeds yourself.
Read the ingredients and allergen information on the exact packet. Jumbo lists these ingredients in its Waldkorn Bruin Meergranenbrood, but the ingredients may differ in another bread.
No. The words ‘multigrain’ or ‘wholemeal’ don’t tell you whether baker’s salt has been used in that bread. Check the ingredients or ask the baker if this is important to your choice.
