For an evening meal featuring Asian dishes, choose your bread shape based on how you plan to serve it: sliced bread as a side, rolls for individual portions, or flatbread to tear and dip. Then look for the ‘wholemeal’ label, compare fibre and salt per 100 g, and check the ingredients and allergen information on the packaging. A dark colour or the name ‘multigrain’ is no substitute for these checks.
You want to serve bread with your meal and are keeping an eye on wholemeal options and fibre. According to the Netherlands Nutrition Centre, the ‘wholemeal’ label tells you more about the flour used than a dark colour does. To compare products, check their fibre content per 100 g.
You’re looking for a shape that suits the table: tearable flatbread for dips, individual rolls for portions, or sliced bread as a side. In this case, how you want to serve it matters more than the name of the meal.
You need to know which ingredients and allergens the bread contains for your guests. Check the current packaging: a wholemeal label doesn’t tell you what other ingredients are in the recipe.
First decide whether the bread is mainly for a side, an individual portion or dipping. Then check the wholemeal label and nutritional information for each product. A high-fibre option is not a separate type of bread.
| What to consider | What to check when buying | Who it matters to |
|---|---|---|
| Wholemeal and fibre | For bread, look for the ‘wholemeal’ label and compare the fibre content per 100 g on the packaging. | If fibre is my priority, I don’t want to rely on the colour or the name ‘multigrain’. Around 36% of consumers put genuinely wholemeal bread and fibre first. |
| Bread shape | Consider whether you want bread to tear and dip or to serve in individual portions. Check the number of pieces and any preparation instructions. | For dips, I want bread that can be shared, while for individual guests I’d rather set out separate portions. This serving style is the top priority for around 29% of consumers. |
| Ingredients and allergens | Read the ingredients list and allergen information on the current packaging. | When I’m shopping for guests with an allergy, I need to know what’s in the bread I choose. Around 21% of consumers make this their top priority. |
| Size and storage | Choose a size that suits the number of guests, and check the storage advice for any leftover bread. | For one meal, I don’t want to open more bread than we’ll use, unless I can store the rest. Around 14% of consumers prioritise a suitable size and reducing waste. |
A dark colour or several types of grain doesn’t mean that bread is made entirely from wholemeal flour. The Netherlands Nutrition Centre describes brown bread as a mixture of wholemeal flour and white flour.
First look for the ‘wholemeal’ label on the bread, then compare the fibre content and other information on the packaging.
Albert Heijn describes the Souq flatbread in question as an Arab-Mediterranean style of bread. Its suitability for dipping doesn’t make it a traditional choice for every Asian meal.
Choose flatbread when tearing and dipping suits your dishes; opt for rolls or sliced bread if you want to serve it differently.
Wholemeal describes the flour used; it doesn’t mean the bread is free from allergens. The breads reviewed show that recipes can contain other relevant ingredients as well as wheat.
Check the current ingredients list and allergen information every time you buy, especially when shopping for guests.
A whole loaf may be more than you’ll use in one evening. The Netherlands Nutrition Centre recommends a shorter storage time for opened wholemeal bread in a kitchen cupboard than in the freezer.
Choose a size that suits the number of guests, and freeze any bread you won’t use soon in portions. Be sure to follow the storage advice on the packaging too.
A useful point of comparison if you’re considering tearable flatbread as well as sliced wholemeal bread.
A range to compare different wholemeal formats, including fine bread, rolls and pitta breads.
The product page for Fijn volkoren lists an 800 g loaf as an in-store product.
A point of comparison for standard fine wholemeal bread, wholemeal rolls and a high-fibre option.
An option for checking the label details on a whole farmhouse loaf.
A point of comparison for a wholemeal hearth loaf or a high-fibre option.
This flatbread is an option if you want to tear and dip bread alongside sauces. It’s a different way to serve bread from sliced loaves or individual rolls.
Image unavailable
A tearable flatbread for serving with dips or sauces.
The product listing specifies six pieces and a net weight of 330 g. If you’re shopping for guests with an allergy, check the full ingredients list and allergen information on the packaging.
For bread, look for the ‘wholemeal’ label. According to the Netherlands Nutrition Centre, this means the bread is made from 100% wholemeal flour; brown bread contains a mixture of wholemeal flour and white flour. So don’t rely on the colour or the name ‘multigrain’ alone.
No. ‘Wholemeal’ doesn’t mean that bread is gluten-free. Wholemeal products reviewed, for example, contain wheat; depending on the recipe, they may also contain other allergens. Check the current allergen information for the product you choose.
No. Choose flatbread only if tearing or dipping suits the dishes and the way you plan to serve them. Sliced bread can be served as a side, while rolls are handy if you want to give everyone an individual portion.
You can’t assume this is the case for every loaf. The Netherlands Food and Consumer Product Safety Authority states that iodine compounds may be present in bread, bread substitutes and other bakery products only through added baker’s salt, with a maximum of 65 mg of iodine per kg of salt. This rule doesn’t tell you how much iodine is in an individual loaf; check the product information or ask the baker.
Store it according to the instructions on the packaging, or freeze portions you won’t use soon. The Netherlands Nutrition Centre recommends keeping opened wholemeal bread for 2–4 days in a kitchen cupboard or 1–3 months in the freezer.
