For an Easter lunch with filled sandwiches for several guests, a whole white multiseed loaf is a good choice. For individual portions and a crisp crust, opt for seeded white rolls. Multiseed bread that you bake at home needs time to defrost and cook, so it only fits this choice if the specific product is white bread. Check the ingredients, allergens and nutritional information for every loaf, and check your local store’s opening hours if you’re shopping on Easter Sunday.
If you want to slice sandwiches for several guests, you could choose a whole white multiseed loaf. Albert Heijn and Jumbo both describe white multiseed loaves containing sunflower seeds, linseed and sesame seeds.
Rolls are another way to serve lunch, whether you’re offering individual portions or putting together a lunch platter. Lidl describes Kampioentje as a crisp white wheat and rye roll with seeds.
The name ‘multiseed’ won’t tell you how much fibre the bread contains or which allergens are present. Read the information for the specific product; if you’re buying unpackaged bread, ask about allergens before you buy.
A good choice if: you want to slice sandwiches for several guests and the seeds in the loaf you choose suit your lunch.
Bear in mind: visible seeds alone don’t tell you how much fibre the bread contains per 100 g.
A good choice if: you want to serve individual portions; Lidl also describes Kampioentje as crisp.
Bear in mind: work out how many rolls you’ll need in advance and check the ingredients for each type.
A good choice if: you can plan time to defrost and bake it before lunch. Check that the bread you choose is actually white bread.
Bear in mind: according to the product information, Lekhaven Bakkerij’s round multiseed loaf needs four hours to defrost, followed by 11–13 minutes in the oven at 220 °C.
| What to consider | What to check when buying | Who it matters to |
|---|---|---|
| Texture and how it’s served | Check which seeds are listed and choose between a whole loaf and individual rolls. | If I want to share filled sandwiches or serve crisp individual portions, how the bread is served determines my choice. For around 33% of consumers, texture and presentation come first. |
| Nutritional value | Compare the fibre content per 100 g in the nutritional information for the specific products. | I want to base my choice on nutritional value, which I can’t tell from the seeds on the crust. Around 27% of consumers give this the highest priority. |
| Allergens | Read the label or, for unpackaged bread, ask which allergens it contains, including the gluten-containing grains and sesame used. | When I’m buying bread for a guest with an allergy, I need to know what’s in that specific loaf before serving it. For around 20% of consumers, checking allergens is the main concern. |
| Planning | Check your local store’s opening hours and, if you’re baking bread at home, follow the preparation instructions on the packaging. | If lunch is on Easter Sunday, I don’t want to rely on unconfirmed store opening hours or start baking too late. For around 20% of consumers, planning is the biggest consideration. |
White multiseed bread isn’t automatically wholemeal. The visible seeds also don’t tell you how much fibre the whole product contains.
Check the type of bread and compare the fibre content per 100 g of the products you’re considering.
Sesame and gluten-containing grains, among other ingredients, can determine what a guest is able to eat.
Read the label before buying, or ask about allergens if you’re buying unpackaged bread. The Netherlands Food and Consumer Product Safety Authority says that sellers must inform consumers about allergens present in their products.
According to the Government of the Netherlands, Sunday opening hours vary by municipality; the name of a supermarket chain won’t tell you whether your local store is open.
Check the current opening hours of the specific store, and allow for the preparation time on the packaging if you’re baking bread at home.
According to Brood.net Professionals, using iodised baker’s salt is not a legal requirement in the Netherlands. So the type of bread alone won’t tell you which salt was used.
If you want to know about a particular loaf, check the product information or ask the baker or manufacturer.
Albert Heijn describes AH Liefde & Passie Meerzaden as a white multiseed loaf.
Jumbo describes Boeren Licht Meerzaden as white multiseed bread for anyone looking for a whole loaf.
Lidl describes Kampioentje as a crisp white wheat and rye roll with seeds.
PLUS lists both a white multiseed roll and a half rustic white multiseed loaf.
Dirk lists Bakker van der Akker Boeren meerzaden heel.
ALDI lists white bread and multigrain bread in its daily fresh range, and describes its Bakkersgoud loaves as containing seeds and grains.
No. Seeds in the name or on the crust don’t automatically make white bread wholemeal, or prove that it contains a particular amount of fibre. Check the type of bread and compare the nutritional information per 100 g for the specific product.
No. According to Brood.net Professionals, using iodised baker’s salt is not a legal requirement. The Netherlands Nutrition Centre describes bread made with iodised baker’s salt as an important source of iodine in the Netherlands; ask which salt has been used in a particular loaf.
Ask for the allergen information for the specific bread before you buy it. The Netherlands Food and Consumer Product Safety Authority says that sellers must inform consumers about allergens present in their products.
It depends on the store. According to the Government of the Netherlands, Sunday opening hours vary by municipality. Check the current opening hours of the store you plan to visit before relying on it for lunch.
