If you want a breadboard at the centre of the table
You’ll want a whole, shareable loaf with a rustic look. Sourdough or a hearth-baked loaf could suit that presentation, but check separately that it is labelled as wholemeal.
Which option suits you?
If you want to prepare portions for guests
A format that’s easy to divide, such as a wholemeal baguette or smaller loaves, can be a good choice. Also check the weight, baking instructions and allergens for the product you choose.
If you want to compare labels
You’ll want to assess the wholemeal content, ingredients, fibre and salt rather than relying on a dark colour or a rustic name.
What should you look for when choosing?
First, decide how you want to serve the bread. Then compare the labels of loaves that come in a suitable format.
| What to consider | What to check before buying | Who it matters to |
|---|---|---|
| Presentation and flavour | Choose between a whole loaf for the breadboard and a format you can divide straight away. Check that a rustic loaf is labelled as wholemeal. | If I’m putting one loaf at the centre of the table, I want a shape that suits the lunch, even if I have to slice it myself. Around 30% of consumers prioritise presentation. |
| Wholemeal content and nutritional information | Look for the ‘wholemeal’ label and compare fibre and salt per 100 g on the current packaging. | Anyone comparing the nutritional information of different loaves needs a clearly labelled wholemeal base and values measured on the same basis. Around 30% of consumers prioritise this check. |
| Ingredients and allergens | Read the allergen declaration for the exact loaf; don’t judge suitability by its name, colour or whether it contains sourdough. | If I’m serving guests with allergies, I want to know what’s in the bread first. Around 20% of consumers prioritise checking ingredients and allergens. |
| Availability and preparation | Check the range at your chosen shop and see whether the bread needs to be baked off. | If the Easter lunch is already planned, I want to be able to buy bread that’ll be ready to serve in time. For around 20% of consumers, availability is the main consideration. |
Common mistakes
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Assuming dark or sourdough bread is wholemeal
A rustic appearance doesn’t tell you exactly which types of flour have been used. According to the Voedingscentrum, wholemeal bread is made with 100% wholemeal flour; brown bread also contains white flour.
Look specifically for the ‘wholemeal’ label and read the ingredients if you want to know what’s in the bread.
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Guessing the allergens from the type of bread
For the wholemeal sourdough breads described by PLUS, cereals containing gluten are relevant; other allergens or possible traces may also be listed, depending on the variety.
For every guest with an allergy, check the current allergen information for the exact product.
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Planning to buy a loaf you spotted earlier
A loaf may only be available in certain shops or may no longer be part of the online range. So, seeing a product listed before doesn’t guarantee it’ll be available for Easter lunch.
Check your chosen shop shortly before buying and look at the baking instructions too. If necessary, have an alternative loaf in mind.
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Taking a nutritional claim as a verdict on every other loaf
A comparison of fibre or salt applies to the reference product named by the retailer, not automatically to all wholemeal breads.
Compare the nutritional information for the products you’re considering per 100 g, then factor in format and allergens when making your choice.
Relevant brands and bread ranges
Albert Heijn
Albert Heijn described Liefde & Passie Wholemeal as a loaf made with wheat sourdough and baked on a stone oven floor.
- An example of a whole loaf for a breadboard at the centre of the table.
- This specific product listing was marked as discontinued; check which wholemeal breads are currently available.
Jumbo
Jumbo showed, among other products, a dark wholemeal sourdough loaf and a separate loaf explicitly labelled as gluten-free, wheat-free and milk-free.
- The products shown illustrate why sourdough and specific dietary claims should be assessed separately.
- The product listings in question were no longer part of the online range; check what’s currently available and read the label of any replacement.
Lidl
Lidl described a rustic wholemeal wheat sourdough loaf sold in store.
- Its shape could work well as a whole loaf on the table.
- Check availability at your chosen shop and, if necessary, ask for the latest ingredients and allergen information.
ALDI
ALDI lists individual wholemeal loaves with a rustic presentation and an emphasis on nutritional information.
- ALDI’s product page compares its own extra-high-fibre bread with ordinary wholemeal bread; read the claim in the context of the stated comparison.
- According to ALDI, its oven-fresh range is available in shops with an in-store bakery.
PLUS
PLUS lists Korenlanders wholemeal sourdough as a small loaf with poppy seeds and as a baguette.
- The different shapes give you a choice between a smaller loaf and a baguette for the table.
- Check the ingredients and allergens for each variety; information about possible traces differs between products.
Dirk
Dirk lists a wholemeal batard as an option for a shared lunch.
- A whole loaf works well when served on a breadboard.
- Before buying, check the latest product information and availability at your chosen shop.
Sharing flatbread at Joybuy
This flatbread suits an Easter lunch where guests share bread with a selection of toppings. It’s a different way to serve bread from a whole, rustic table loaf; check the packaging to see whether its ingredients meet your preference for wholemeal bread.
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Souq Lebanese Bread Whole Wheat 6 P
A flatbread for a lunch where guests share bread and toppings, rather than serving one whole loaf on a breadboard.
Check the current packaging for the types of flour, allergens and any mention of iodised salt, if those details are important to your choice.
Frequently asked questions
Is dark bread or sourdough automatically wholemeal?
No. According to the Voedingscentrum, wholemeal bread is made with 100% wholemeal flour, while brown bread also contains white flour. So check for the ‘wholemeal’ label, whatever the colour or method of preparation.
Which bread format works well with a range of toppings?
Wholemeal baguettes, smaller loaves or rolls are convenient when guests are putting together their own portions with different toppings. A whole, rustic loaf works better as the centrepiece of a breadboard, but takes more slicing.
Should I check the allergens in wholemeal bread too?
Yes. The ‘wholemeal’ label doesn’t tell you which allergens may affect a guest. Read the current allergen declaration for the exact loaf and, if someone has a specific dietary requirement, check the relevant product information too.
Can I plan to buy a loaf I found earlier for Easter?
First check that the loaf is still available at the shop where you plan to buy it. Products may only be sold in store or may disappear from an online range; also check whether the loaf needs to be baked off.