If someone dislikes a coarse texture but you still want to serve fully wholemeal bread, start with a finely milled loaf. Finely milled does not mean every loaf will taste or feel soft. If that is not an option either, bread made with both wholemeal flour and white flour could be a middle ground, but it is not the same as fully wholemeal bread. When deciding whether a product can be labelled ‘wholemeal’, the Netherlands Food and Consumer Product Safety Authority checks whether the grain ingredient used consists entirely of wholemeal flour.
A finer texture is the first thing to try if the mouthfeel matters more than a dark colour or visible grains. Lidl describes its kids’ wholemeal bread as being made with extra-finely milled wholemeal flour, but the taste and texture vary from one loaf to another.
For Sunday breakfast, the grain ingredients come first, even if family members prefer different textures. Check the product description: according to the Netherlands Food and Consumer Product Safety Authority, the grain ingredient in a product labelled wholemeal must be entirely wholemeal.
A half loaf may suit a smaller breakfast table better; for others, the choice between fine, coarse or seeded bread is what matters. Jumbo lists whole and half wholemeal loaves, while Aldi and Dirk also describe different wholemeal options. Check which type is available at your chosen shop.
First decide whether fully wholemeal bread is a must for your breakfast. Then compare the texture, and only after that choose a loaf size to suit your table.
| What to consider | What to check when buying | Who it matters to |
|---|---|---|
| Texture | Look for a finely textured wholemeal loaf. Check the ingredients if seeds or other additions might affect the texture. | If people at the table reject a coarse texture, I want a finer loaf without giving up on wholemeal straight away. Texture is the top priority for around 44% of consumers. |
| Grain ingredients | Check the ‘wholemeal’ description, and read the ingredients on the current packaging if the bread contains both wholemeal flour and white flour. | For a regular family breakfast, I want to know whether the grain ingredient is entirely wholemeal, even if the texture is not to everyone’s taste. Around 33% of consumers put wholemeal status first. |
| Size and variety | Compare whole and half loaves, and choose a style of bread that appeals to everyone at the table. | If the same number of people do not join us every Sunday, I want a suitable loaf size and a choice of styles. For around 23% of consumers, practical variety takes priority. |
The colour, seeds on the crust and the term ‘multigrain’ do not tell you whether the grain ingredient is entirely wholemeal.
Check the product description and ingredients rather than judging by appearance.
A fine grind does not tell you how soft a particular loaf will feel or what its nutritional value is. Lidl says its kids’ wholemeal bread is made with extra-finely milled wholemeal flour and tastes like brown bread; this claim applies to that product.
Try a finely milled wholemeal loaf with a texture that suits the people eating it, and compare the nutritional information for the products you are considering.
Albert Heijn and Plus point out that product details, including ingredients and allergen information, can change. This matters if someone needs to avoid an allergen.
For packaged bread, check the current packaging; for unpackaged bread, ask for the allergen information.
Albert Heijn lists a range of wholemeal breads online, including hearth-baked loaves.
Jumbo lists several options in its online range, including finely milled, coarse and half wholemeal loaves.
Lidl lists finely milled wholemeal bread and a separate kids’ wholemeal loaf.
Aldi describes finely milled wholemeal bread, extra-high-fibre wholemeal bread and wholemeal multigrain bread.
Plus has an online category for wholemeal bread and also lists brown bread options.
Dirk lists wholemeal hearth-baked bread and an extra-high-fibre wholemeal option from Bakker van der Akker.
This round loaf is worth considering if you are thinking of serving mixed-grain bread for Sunday breakfast. Don’t rely on the name alone if fully wholemeal ingredients or a fine texture are essential.
Image unavailable
The round shape may suit a loaf you want to put on the table for Sunday breakfast. The product weighs 550 g; check the current ingredients and preparation instructions if the grain ingredients or serving time matter to you.
No. A brown colour does not mean the grain ingredient is entirely wholemeal. For products labelled wholemeal, the Netherlands Food and Consumer Product Safety Authority checks whether the grain ingredient consists entirely of wholemeal flour. If in doubt, check the product description and ingredients.
No. You cannot work out the fibre content of two loaves from the words ‘fine’ or ‘coarse’ alone. Compare the nutritional information per 100 g or for equal portions of the products you want to buy.
For packaged bread, check the current allergen information on the label. The Netherlands Food and Consumer Product Safety Authority stresses that allergens must be clearly listed on labels; for unpackaged bread, ask the seller for information about that specific product.
You cannot tell from the type of bread. According to the Netherlands Food and Consumer Product Safety Authority, iodine compounds may be present in bread and other baked goods in the Netherlands because baker’s salt is added, with a maximum of 65 mg of iodine per kg of salt. This does not tell you how much iodine is in an individual loaf; speak to your healthcare professional if you need to follow a medically necessary low-iodine diet.
Use the product page to compare loaves, but check the packaging for the current ingredients and allergen information. Albert Heijn and Plus point out that product information can change; Lidl also directs customers to the packaging for this information about food products.
