For a weekend breakfast, start by choosing bread that is explicitly labelled wholemeal. If you also want seeds and a hearty texture, check which seeds are actually listed in the ingredients; compare fibre and salt per 100 g too. If you have allergies, check the details for the exact loaf, and see whether baker’s salt has been used if that matters to you.
You want bread with clearly visible seeds for a weekend breakfast, perhaps to go with generous toppings. As well as checking that it is labelled wholemeal, read the ingredients list: a dark colour doesn’t tell you which seeds it contains.
Your main priority is wholemeal bread whose fibre content you can compare; seeds are an added bonus. Compare the nutritional information per 100 g to put different loaves on an equal footing.
Allergens, salt or the use of baker’s salt may influence your choice. Check the latest information for the specific loaf: a seeded variety may contain sesame, for example, while not every loaf is made with baker’s salt.
| What to look for | What to check when buying | Who it matters to |
|---|---|---|
| Seeds and texture | Check that the bread is labelled wholemeal and see which seeds are listed in the ingredients. | For a special weekend breakfast, I want to taste the seeds and enjoy a hearty bite with my toppings. This texture is the deciding factor for around 46% of consumers. |
| Wholemeal and fibre | Check that the bread is wholemeal and compare fibre per 100 g. | If seeds aren’t essential for me, I mainly want wholemeal bread with a fibre content I can compare. This combination is the top priority for around 36% of consumers. |
| Label and ingredients | Read the allergen information and compare salt per 100 g; check whether baker’s salt has been used if necessary. | If I need to consider ingredients or salt, a suitable label matters more than the texture I want. This check is the most important factor for around 18% of consumers. |
Multigrain refers to different types of grain; it doesn’t automatically mean the bread is made with wholemeal flour. According to the Voedingscentrum, wholegrain products are made using the entire grain.
First, look for an explicit wholemeal label, then check which seeds have been added.
Ingredients and the possibility of traces vary from one loaf to another. A seeded variety may contain sesame, for example, so don’t rely on the product name alone.
Check the latest ingredients and allergen information for the exact variety every time you buy it.
According to the Voedingscentrum, baker’s salt contains added iodine, but bakers aren’t required to use it.
Check the salt information on the label if it matters to your choice, or ask the baker.
A claim about carbohydrates or fibre doesn’t also tell you how much salt the bread contains or which allergens are present. What’s more, a product comparison only applies to the specific basis stated.
Compare the nutritional information per 100 g, and read the ingredients and allergen information too.
Albert Heijn describes AH Les Pains Bastille heel as wholemeal multiseed bread.
Jumbo lists both standard wholemeal loaves and Stevig Volkoren Zonnepit.
Lidl lists Halfje extra volkorenbrood for anyone who would also like to consider a smaller loaf.
Aldi describes Boeren volkoren meergranen as bread containing grains and seeds.
PLUS lists a reduced-carbohydrate wholemeal variety with seeds in its Korenlanders range.
Dirk lists, among others, wholemeal and multigrain breads from Bakker van der Akker.
No. Multigrain refers to different types of grain, and a dark colour doesn’t confirm that bread is wholemeal. Look for an explicit wholemeal label; according to the Voedingscentrum, wholegrain products are made using the entire grain.
No. According to the Voedingscentrum, baker’s salt contains added iodine, but bakers don’t have to use it. Check the salt information on the label of the bread you choose, or ask the baker.
Read the latest allergen information for the exact variety. PLUS’s product information lists wheat, barley, soya and sesame, among other ingredients, for its reduced-carbohydrate wholemeal bread with seeds; another loaf may have different ingredients.
Follow the storage instructions on the packaging of the bread you buy. If you won’t use it all over the weekend, you can freeze it in portions.
