For your holiday home, start by choosing bread that is labelled wholemeal, rather than relying on its colour or the word ‘multigrain’. Then consider how much you need based on the number of people and the length of your stay. A half loaf or portions frozen as soon as you get home may be more practical for a short break than a whole loaf. Check any additional claims about fibre or salt on the specific product’s label, and check the allergens for everyone in your party.
You’re looking for bread for breakfast and lunch at your holiday home that is labelled wholemeal, rather than simply dark bread or bread with seeds. According to the Voedingscentrum, wholemeal bread is made from the entire grain and is high in dietary fibre.
You want to bring enough bread without having lots left over after a weekend. A half loaf may suit a smaller group. If you have freezer space, the Voedingscentrum also advises freezing bread in portions as soon as you buy it.
If a guest needs to avoid certain ingredients, read the information on the packaging of each loaf you choose. Ordinary wholemeal bread is not automatically gluten-free; according to the Voedingscentrum, contact with bread crumbs is also relevant for people with coeliac disease.
Start with the product description, then work out how much bread you’ll need during your stay. Only after that should you compare any additional nutrition claims.
| What to consider | What should you check? | Who is it important for? |
|---|---|---|
| Wholemeal and fibre | Look for the word ‘wholemeal’ and, if needed, compare the fibre per 100 g shown on the packaging. | When I choose bread for breakfast, I want to know it really is wholemeal, not just dark in colour. For around 36% of consumers, choosing wholemeal comes first. |
| Quantity and storage | Count the meals you’ll need it for, and choose a half loaf or portions to freeze if a whole loaf would be too much. | For a weekend with only a few people, I don’t want to be left with a large amount of bread. Around 29% of consumers prioritise finding the right quantity. |
| Additional nutritional values | Compare the fibre and salt per 100 g of your chosen variety with another product on the same basis. | If I’m considering a variety with a claim about fibre or salt, I want to see what that means for this particular loaf on the label. This comparison is a priority for around 21% of consumers. |
| Allergens and ingredients | Read the allergen information for each product and, if you’re following a gluten-free diet, check that the product is explicitly labelled as gluten-free. | If a guest needs to avoid certain ingredients, the bread you choose must suit their requirements. For around 14% of consumers, this check is the first thing they consider. |
The colour, seeds or word ‘multigrain’ don’t, on their own, tell you whether bread is made from the entire grain. You could end up buying something other than the wholemeal bread you were looking for.
Check the product description and, if you’re unsure, read the ingredients and nutritional information on the packaging you’ve chosen.
If you’re only staying for a short time, you may have a whole loaf left over before you’ve finished it.
Choose a half loaf if that suits your group, or follow the Voedingscentrum’s advice and freeze a larger loaf in portions as soon as you get home, if you have freezer space.
A comparison on a specific pack doesn’t tell you anything about the nutritional value of other varieties. For example, ALDI makes a claim about more fibre and less salt for one of its own bread varieties, compared with ordinary wholemeal bread.
Compare the values per 100 g on the current labels of the breads you’re choosing between.
Ordinary wholemeal bread may contain gluten-containing cereals. The Voedingscentrum also points out that, for people with coeliac disease, contact with crumbs from other bread is relevant too.
Ask in advance which ingredients your guests need to avoid, check the packaging and, where necessary, keep preparation equipment and toppings separate.
Albert Heijn lists various types of wholemeal bread online, including round loaves and varieties with seeds.
Jumbo’s online own-brand range includes several wholemeal breads, with half and whole loaves available.
Lidl offers, among other things, fresh oven-baked bread, packaged bread and bake-at-home bread, with wholemeal options in its range.
ALDI offers wholemeal bread in half and whole loaves, as well as a specific variety with a comparative claim about fibre and salt.
PLUS lists several wholemeal varieties online, including round and tiger-striped wholemeal bread.
Dirk offers half loaves of wholemeal bread from Bakker van der Akker, including a variety labelled as high in fibre.
These options include a pack of six Lebanese breads and round loaves in two pack sizes. First, work out how much you need. For each product, check the current packaging for its wholemeal description, ingredients and preparation instructions.
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A pack of six breads to consider if you want to tailor the quantity to a smaller group. The name includes ‘Whole Wheat’; check the current wholemeal product description and allergen information on the packaging, especially if a guest needs to avoid gluten.
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This 550 g round loaf needs an oven, as well as time to defrost and cool, before baking. Check that this suits your holiday home, and read the packaging for the wholemeal product description, ingredients and allergens.
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The pack of two 550 g loaves is worth considering if you can use or store that amount during your stay. You’ll need an oven and time to defrost and cool the bread before baking. As with the other option, check the product description, ingredients and allergens on the packaging.
No. The colour or the word ‘multigrain’ doesn’t confirm that bread is made from the entire grain. Look for the word ‘wholemeal’ on the product and, if you’re unsure, compare the ingredients and nutritional information. The Voedingscentrum describes wholemeal bread as bread made from the entire grain.
If you won’t eat it soon and have freezer space, it’s best to freeze the bread in portions straight away. The Voedingscentrum recommends this approach. For unopened packaging, also follow the storage and use-by information on the label.
Don’t assume it is. Choose bread that is explicitly labelled gluten-free and check the packaging. According to the Voedingscentrum, gluten-containing cereals and contact with bread crumbs can be relevant for people with coeliac disease, including when preparing and serving food.
Check the ingredients list to see which salt has been used in that particular bread. Iodine may be added to baker’s salt. If you need to know the exact ingredients, ask the baker or manufacturer about the recipe for that variety.
