When choosing wholemeal bread for a dinner party, start by thinking about how you want to serve it: sliced bread is practical for self-service, while a loaf to share at the table or individual rolls can work well with dinner. Then check the wholemeal description, ingredients and allergens for each product. Don’t assume it contains iodised baker’s salt without checking the product information.
You want to serve bread with dinner and have deliberately chosen wholemeal. As a nutritional point of comparison, the Netherlands Nutrition Centre gives 3.4 g of fibre for a 50 g portion of wholemeal bread. Check the nutritional information for the value of a specific loaf.
Before buying, you need to check which allergens matter to your guests. According to the Netherlands Food and Consumer Product Safety Authority, allergen information for prepacked bread appears on the label, while information for unpackaged bread must be made available in another way.
Choose a bread format that suits the number of guests and when you plan to serve it. For wholemeal bread, the Netherlands Nutrition Centre recommends storing it in a kitchen cupboard for 2–4 days or in the freezer for 1–3 months. Follow the product’s storage instructions too.
First decide whether guests will help themselves or you’ll serve the bread at the table. Then compare the product information with your guests’ needs, paying particular attention to the wholemeal description and allergens.
| What to consider | What to check when buying | Who it matters to |
|---|---|---|
| Wholemeal and fibre | Read the bread description and ingredients; compare fibre values on the same basis, for example per 100 g. | If I want to serve wholemeal bread, I don’t want to rely on a dark colour or the term ‘multigrain’ alone. For around 31% of consumers, checking that bread is wholemeal comes first. |
| Serving style and storage | Choose sliced bread, a loaf to share at the table or rolls to suit the occasion; check the size and storage advice. | For a buffet, I want to make portioning easy. When serving bread at the table, I also consider the preparation involved and any leftovers. Around 25% of consumers prioritise this planning. |
| Allergens and gluten | Check the allergen information before buying and take care to avoid cross-contact when serving. | If a guest has an allergy or needs to eat gluten-free, I want to be able to establish which bread is suitable for them. This check comes first for around 25% of consumers. |
| Salt and iodine | Compare the salt content in the nutritional information; check the ingredients or ask which salt has been used. | If salt or the use of iodised baker’s salt affects my choice, I want to check the specific bread. This is the most important consideration for around 19% of consumers. |
Colour, seeds and the term ‘multigrain’ don’t, on their own, mean that a loaf is wholemeal. The Netherlands Food and Consumer Product Safety Authority’s 2024 research into incorrect wholemeal descriptions covered products other than bread, so its findings are not a figure for bread.
Check the description and ingredients of the bread you plan to buy.
You may not have a suitable bread option for a guest with an allergy or a gluten-free diet. With unpackaged bread, the information may not be on packaging you can take home.
Ask about relevant dietary requirements in advance. For prepacked bread, read the label; for unpackaged bread, ask for allergen information before buying. Then take care to avoid cross-contact when serving.
The Netherlands Nutrition Centre says that bakers are not required to use baker’s salt. According to the National Institute for Public Health and the Environment (RIVM), organic bread is not always made with iodised salt either.
Check the ingredients or ask which salt has been used for unpackaged bread, rather than assuming a loaf contains iodine based on its type.
You may be left with a whole loaf or several rolls if the quantity doesn’t suit your gathering. How you store the bread also matters if you buy it in advance.
Choose a size that suits the meal and follow the storage advice on the packaging. Freeze any bread you won’t use in time, and discard bread with visible mould.
Bread that isn’t stored properly can dry out or go off before you use it.
These supermarket ranges offer a variety of bread formats. Check the current packaging, nutritional information and allergens for each product you choose. A mention here doesn’t guarantee that a product is in stock at a particular shop.
Albert Heijn’s online range includes standard and more rustic-style wholemeal loaves.
Jumbo lists wholemeal bread, wholemeal multigrain bread and wholemeal rolls online.
Lidl’s bread range includes fresh-from-the-oven, prepacked and bake-at-home options, as well as wholemeal varieties.
ALDI lists sliced wholemeal bread, wholemeal multigrain bread and an extra-high-fibre variety.
PLUS lists wholemeal loaves and wholemeal baguettes online, among other products.
Dirk lists wholemeal floor bread, batard and a bake-at-home wholemeal boule.
If you’re looking for bread to share at dinner, you’ll find flatbread and round loaves here, alongside a rye product. Compare portion sizes and preparation, and always check the packaging of the product you choose if you’re catering for dietary requirements.
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A flatbread to serve with a meal to share, perhaps alongside dips. The pack contains six pieces.
Before serving, check the ingredients and allergens on the current packaging, especially if your guests have dietary requirements.
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Two round loaves to slice or share at the table. Bear in mind the total quantity of 1,100 g when planning.
For this variety, the instructions describe defrosting, baking and cooling. Allow time and oven space for this, and check the preparation instructions on the packaging.
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One 550 g round loaf to slice and share with dinner. Compare the quantity you need with the pack containing two loaves.
Instructions for this loaf also describe defrosting, baking and cooling, so factor these steps into your serving plans.
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A rye product to consider if you’d like to serve a different type of grain alongside the other breads.
Check the packaging before planning portions: the product title refers to a bun, while the description mentions sliced rye bread. Check the allergens for your guests too.
No. Check the description and ingredients of the specific bread. Colour, seeds and the term ‘multigrain’ don’t, on their own, confirm that it’s wholemeal.
Before buying, check the allergen information for the bread you’ve chosen. According to the Netherlands Food and Consumer Product Safety Authority, this appears on the label for prepacked bread and must be made available in another way for unpackaged bread. Take care to avoid cross-contact when serving it too.
Don’t assume ordinary wholemeal bread is gluten-free. The Netherlands Nutrition Centre says that bread made from grains such as wheat, spelt, rye or barley isn’t suitable for people with coeliac disease. Check the specific gluten-free product you choose and take care to avoid cross-contact.
No, you can’t assume that. According to the Netherlands Nutrition Centre, bakers aren’t required to use baker’s salt. Check the ingredients or ask which salt has been used for unpackaged bread.
For wholemeal bread, the Netherlands Nutrition Centre recommends storing it in a kitchen cupboard for 2–4 days or in the freezer for 1–3 months. Follow the product instructions and freeze any bread you plan to serve later in good time. Discard bread with visible mould.
