For a weekend breakfast, start by choosing bread labelled as wholemeal, then compare the fibre per 100 g for the exact product. Fine-textured bread may be a good choice if you prefer a softer texture, while rustic bread may need more preparation. Also check the allergens and storage instructions, and whether baker’s salt has been used if that matters to you.
You want to know whether the bread is genuinely wholemeal and compare the fibre content of different products on a like-for-like basis. Bread colour does not indicate which flour has been used, according to Brood.net.
You’re looking for wholemeal bread with a texture everyone at home will enjoy. Even with fine-textured wholemeal bread, compare the nutritional information for the product you choose. For example, Jumbo lists 7.6 g of fibre per 100 g for its Fijn Volkorenbrood.
If allergens or the use of baker’s salt matter to your choice, check the current packaging for the specific bread. The Netherlands Nutrition Centre says baker’s salt is not used in every loaf.
Start with the wholemeal label. Then compare the nutritional information and choose a loaf shape and quantity to suit your breakfast plans.
| What to consider | What to check when buying | Who it matters to |
|---|---|---|
| Wholemeal and fibre | Look for the wholemeal label on the packaging and compare the fibre per 100 g for the exact product. | If I want to make a considered wholemeal choice, I don’t want to rely on the bread’s colour. For around 33% of consumers, being able to verify that bread is wholemeal and see its fibre content comes first. |
| Flavour and texture | Decide whether a fine texture or a firmer loaf is better suited to the people around your table. | If not everyone likes a firm slice, I want to choose a loaf that will get eaten at home. For around 27% of consumers, finding a suitable texture is the top priority. |
| Quantity and storage | Check the pack weight and follow the storage instructions for the specific product. | If I’m catering for a small group, I want to avoid having lots of bread left over after the weekend. That’s why around 20% of consumers prioritise a suitable quantity and storage options. |
| Ingredients and baker’s salt | Read the allergen information and check whether baker’s salt is listed among the ingredients. | If an ingredient matters to my household, I want to be able to check for it on the bread itself. For around 20% of consumers, checking the label is the most important condition. |
According to Brood.net, the colour doesn’t tell you whether bread is made with white flour, flour or wholemeal flour. A rustic appearance doesn’t tell you either.
For packaged bread, check for the wholemeal label, then compare the fibre per 100 g for the product you’ve chosen.
The Netherlands Nutrition Centre says bread does not have to be made with baker’s salt. So you can’t tell whether it’s been used simply from the type of bread.
Read the ingredients on the packaging, or ask the baker whether baker’s salt has been used if you’re buying unpackaged bread.
Ingredients and allergens can vary from one recipe to another. The word wholemeal doesn’t tell you which other grains or ingredients the bread contains.
Read the latest allergen information for the exact product, especially if you need to avoid certain ingredients.
Albert Heijn offers several wholemeal breads, including AH Vloerbrood volkoren heel.
Jumbo Fijn Volkorenbrood is an example of a fine-textured wholemeal option.
Lidl offers Fijn volkoren among its bread options.
ALDI’s fresh daily range includes several wholemeal breads.
PLUS offers Boeren volkoren heel, among other options.
Dirk offers wholemeal floor bread, among other options, as well as a separate extra-high-fibre loaf from Bakker van der Akker.
These products offer different types of bread for a weekend breakfast: portioned flatbreads, round wheat loaves and rye bread. Check each product to make sure its wholemeal labelling, nutritional information and preparation method suit your needs.
Image unavailable
Portioned flatbread for anyone who’d like to serve this type of bread at breakfast.
The pack contains 6 pieces. If you’re choosing gluten-free food, check the allergen information: this wheat bread isn’t suitable.
Image unavailable
A round wheat loaf for a breakfast when you have time to bake the bread at home before serving.
This loaf weighs 550 g and needs to be defrosted and baked before eating. Only compare fibre and salt if the current packaging lists the values on the same basis.
Image unavailable
The pack of two round loaves is a good fit for a breakfast where you want to have more bread ready to serve.
This pack contains 2 loaves of 550 g. Allow time to defrost and bake them, and check the storage instructions if you won’t use everything at once.
Image unavailable
A rye bread option for anyone considering a different type of bread for breakfast.
The pack states 500 g. Check the wholemeal labelling and nutritional values on the current packaging; don’t assume it has the same fibre content as wholemeal wheat bread.
No. According to Brood.net, the colour of bread doesn’t tell you which flour has been used. For packaged bread, look for the wholemeal label and compare the nutritional information for the specific product to check its fibre content.
No. According to the Netherlands Nutrition Centre, baker’s salt does not have to be used in bread. Check the label, or ask the baker which ingredients have been used if you’re buying unpackaged bread.
No, wheat contains gluten. If you need a gluten-free product, check for an explicit gluten-free label and read the latest allergen information; don’t rely on the bread’s name alone.
Choose an amount to suit the number of people eating and what you can store. Albert Heijn and PLUS provide freezing instructions for specific wholemeal breads; always follow the instructions on the packaging you buy.
