If fibre is your priority, choose bread labelled wholemeal rather than white bread to go with split pea soup: according to the Netherlands Nutrition Centre, wholemeal bread contains more fibre. Then compare the fibre and salt per 100 g, and check the ingredients for baker’s salt if iodine matters to your choice; bakers are not required to use it. If you have coeliac disease or an allergy, check the label of the specific bread to make sure it is suitable.
If you want to swap white bread for something with more fibre to serve with split pea soup, start by looking for bread labelled wholemeal, then compare the nutritional values per 100 g. The Netherlands Nutrition Centre describes wholemeal bread as containing more fibre than white bread.
If you want to keep an eye on the salt in your whole meal, the amount in the bread matters too. If iodine is a factor in your purchase, check whether it contains baker’s salt: according to the Netherlands Nutrition Centre, its use in bread is not compulsory.
If you have coeliac disease, a wheat allergy or another relevant allergy, the allergen information for the specific bread is what matters. Don’t rely on the word wholemeal or the bread’s colour to decide whether it is suitable.
Start with the type of bread you’d like to serve with your split pea soup, then compare the labels of options that fit. Fibre, salt, baker’s salt and allergens each answer different questions.
| What to consider | What to check when buying | Who should consider this? |
|---|---|---|
| Wholemeal and fibre | Look for the word wholemeal and compare the fibre per 100 g in similar breads. | If I want to swap white bread for something with more fibre, I want to know that I’m actually choosing wholemeal bread. For around 42% of consumers, fibre is the most important factor. |
| Texture with soup | Choose the shape and texture of bread you’d like to serve; check separately whether it is wholemeal. | With a hearty soup, I might prefer a soft, fine-textured slice to a coarse or crunchy bread. For around 25% of consumers, texture is the top consideration. |
| Salt in your meal | Compare the salt per 100 g on the labels of the breads you’re considering, and take the soup and toppings into account too. | If I’m also keeping an eye on the salt in the soup and toppings, I want to know how much the bread adds. Around 17% of consumers say salt is the factor they pay most attention to. |
| Ingredients and allergens | Look for baker’s salt if iodine is a consideration, and read the allergen information for the specific option. | If I want to check for baker’s salt or avoid a bread containing certain allergens, the label takes priority over my preference for shape or flavour. For around 16% of consumers, this is their first priority. |
A dark colour doesn’t prove that bread is wholemeal. Multigrain doesn’t mean the same as wholemeal either: according to the Netherlands Nutrition Centre, multigrain means that different types of grain have been used.
Look for the word wholemeal first, then check the ingredients and fibre per 100 g.
Baker’s salt is iodised salt used in bakery products, but according to the Netherlands Nutrition Centre, its use in bread is not compulsory. So the type of bread alone won’t tell you whether it has been used.
Check the ingredients list if baker’s salt matters to your choice. If the bread is sold loose, ask the staff.
The fibre content doesn’t tell you how much salt the bread contains or which allergens are in it. This information could be crucial when choosing bread to serve with your soup.
Read the nutritional information and allergen details for the specific option. Compare salt values on the same basis, such as per 100 g.
These retailers offer a range of wholemeal breads. Compare the information for a specific loaf, not just the retailer’s name.
Albert Heijn has an online wholemeal bread category with a range of options.
Jumbo offers, among other options, fine-textured wholemeal bread.
Lidl describes options including fine-textured wholemeal bread and wholemeal sourdough bread.
ALDI offers fine-textured wholemeal bread and other wholemeal options.
PLUS has an online category that includes fine-textured wholemeal bread and wholemeal tiger bread.
Dirk’s bread range includes white bread, wholemeal bread, multigrain bread and sourdough.
Here you’ll find rye bread rolls, Lebanese flatbread, a round wholemeal loaf and crispbread to serve with split pea soup. If you’re looking to replace white bread, pay particular attention to the difference between a standard slice and these other options.
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For anyone who’d like to serve rye bread rolls with split pea soup instead of a standard slice of bread.
Bear in mind that they have a different flavour and texture. Check the allergens, and look for baker’s salt on the packaging if it matters to your choice.
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For anyone who’d like to serve flatbread with split pea soup instead of sliced bread.
Check the full ingredients list and allergen information on the packaging. Look for baker’s salt too if iodine is a consideration.
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For anyone who’d like to serve a round wholemeal loaf with soup and has time to defrost and bake it beforehand.
Follow the preparation instructions on the packaging. Only compare fibre and salt with other breads when the nutritional values are given on the same basis.
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For anyone who’d prefer a crunchy bread option with split pea soup rather than a soft slice.
Crispbread isn’t a direct substitute in terms of texture. If you’re specifically looking for a 100% wholemeal product, read the ingredients and check the allergen information too.
Yes, if fibre is your main consideration when choosing between these types of bread. According to the Netherlands Nutrition Centre, wholemeal bread contains more fibre than white bread. Check that the bread you buy is labelled wholemeal, and compare the fibre per 100 g if needed.
No. According to the Netherlands Nutrition Centre, bakers aren’t required to use baker’s salt. If you want to check, look for baker’s salt in the ingredients list on packaged bread, or ask about it if the bread is sold loose.
Don’t rely on the word wholemeal alone: check the ingredients and allergens for the specific bread. According to the Netherlands Nutrition Centre, people with coeliac disease need to avoid gluten; if you have a wheat allergy, check whether wheat is listed too.
Freeze any bread you won’t use straight away in portions. The Netherlands Nutrition Centre recommends freezing bread as soon as you buy it and taking out only what you need each time.
