If you want to serve less white bread at your Easter brunch because fibre matters, choose bread labelled ‘wholemeal’: according to the Netherlands Nutrition Centre, wholemeal bread is made from 100% wholemeal flour, while white bread is made from refined flour. Sliced bread needs no baking plans; part-baked rolls are a good choice if you have the time and oven space to prepare them just before serving. Check the ingredients and allergens of your chosen product for your guests, too.
You want to replace some of the white bread and are looking for bread that is genuinely wholemeal. According to the Netherlands Nutrition Centre, wholemeal bread is made from 100% wholemeal flour; compare the fibre content of individual products on their nutritional information.
Individual portions and serving the bread warm matter for your Easter brunch. Wholemeal part-baked rolls are a good fit if you have enough time and oven space just before the meal.
You want to be able to check the ingredients and allergens in the bread before you buy it. The Netherlands Food and Consumer Product Safety Authority says allergen information must appear on the label of prepacked products and must be made available in another way for non-prepacked products.
First decide whether wholemeal is your main requirement. Then choose a type of bread to suit the number of guests and when you plan to serve it, and check the information that matters to your guests.
| What to consider | What to check when buying | Who is this most important for? |
|---|---|---|
| Wholemeal and fibre | Look for the word ‘wholemeal’ and compare fibre per 100 g on the nutritional information; don’t judge by colour alone. | If you want to replace white bread for its fibre content, the bread really must be wholemeal. For around 45% of consumers, choosing wholemeal is the main priority. |
| Type of bread and serving time | Check whether the bread is sliced, how many portions are in the pack and whether it needs baking. | For a brunch with individual warm rolls, weigh up the presentation against the time needed in the oven. Around 33% of consumers prioritise how the bread is served. |
| Label and ingredients | Check the ingredients, allergens and, if needed, salt per 100 g; if iodine is a concern, look for baker’s salt or iodised salt. | If guests need to avoid certain ingredients, you’ll want to check the bread before buying it. For around 22% of consumers, checking the label is the top priority. |
A dark colour, seeds or a name such as ‘waldkorn’ doesn’t prove that bread is made from 100% wholemeal flour.
If you want wholemeal bread, check that it is labelled ‘wholemeal’ first. Then compare the type of bread and its nutritional information.
A fibre claim alone tells you nothing about the product’s salt content, allergens or portion size.
Check the ingredients and allergens too, and compare nutritional values on the same basis, for example per 100 g.
The use of iodised baker’s salt varies from one bread to another; the type of bread alone won’t tell you whether it contains it.
If iodine matters to you, check the ingredients list for baker’s salt or iodised salt, or ask about it when buying non-prepacked bread.
Rolls that you bake at home need to be prepared just before serving. If you have lots of guests, you may need to bake several batches.
Match the number of rolls to your oven space and serving time, or serve them alongside bread that’s ready to put straight on the table.
Albert Heijn offers a range of wholemeal loaves, including round, hearth-baked and tiger loaves in whole and half sizes.
Jumbo lists fine, coarse, round and tiger wholemeal breads, as well as a half-size wholemeal loaf for toasties.
Lidl offers wholemeal part-baked rolls and a half-size extra-wholemeal loaf as different options for serving.
ALDI lists wholemeal bread and a separate high-fibre variety.
The product information for PLUS Boeren wholemeal loaf lists details such as ingredients, allergens, nutritional values and storage instructions.
Dirk offers a wholemeal batard loaf for anyone who wants to slice and share their bread.
These products offer different options for an Easter brunch: rye bread, Lebanese flatbread and a round loaf. Check the packaging of each product to see whether it meets your wholemeal requirements; an English product name alone doesn’t tell you.
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A rye bread option for serving alongside a range of brunch toppings.
500 g pack. If wholemeal status or ingredients are important to your choice, check the product description, ingredients and allergens on the packaging.
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A flatbread option if you’d rather serve individual pieces than slices at brunch.
Pack of six. Check the latest ingredients, allergens and product description before choosing it as wholemeal bread.
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A round loaf for serving at the table, so everyone can cut their own slices. Bear the preparation steps in mind when planning when to serve it.
550 g loaf. Check the packaging for the product description and the basis used to display the nutritional values.
No, neither the colour nor the name ‘multigrain’ proves that it is. According to the Netherlands Nutrition Centre, wholemeal bread is made from 100% wholemeal flour, so check that the bread or packaging says ‘wholemeal’.
No, but white bread isn’t a wholemeal alternative if fibre is your main reason for choosing a different kind of bread. You can make a wholemeal option the main choice and serve white bread alongside it for guests who prefer its taste or texture.
For prepacked bread, read the allergen information on the label. If the bread is not prepacked, ask for this information before buying it. The Netherlands Food and Consumer Product Safety Authority distinguishes between labelling requirements for prepacked products and how information must be provided for non-prepacked products.
No, you can’t assume that every loaf contains iodised baker’s salt. The Dutch National Institute for Public Health and the Environment describes the use of iodised salt in bread as part of the Netherlands’ iodine policy. For a specific prepacked loaf, check the ingredients list or ask about it when buying non-prepacked bread.
