For your Easter brunch, start by choosing bread labelled wholemeal, then adjust the quantity to suit the number of guests and the other dishes you’re serving. Half a loaf or wholemeal rolls may work better for a smaller gathering; a whole loaf is practical for a larger group, as long as you have a plan for any leftovers. Check the ingredients, allergens and storage advice for each option.
You want enough bread on the table without treating packs of different weights as if they contain the same amount. The quantity in each pack and the shape of the bread can help you decide what suits your gathering.
You’re serving other dishes too, so you’re considering half a loaf or wholemeal rolls. Storage advice matters if you do end up with bread left over.
You want to check that your chosen bread really is wholemeal, and you read the nutritional information, ingredients and allergens for the exact option.
First decide which type and quantity of bread will suit your Easter brunch. Then check that it’s labelled wholemeal and, where relevant, review the nutritional information and ingredients for the product you’ve chosen.
| What to consider | What should you check? | Who is this most important for? |
|---|---|---|
| Pack size and weight | Check the weight and distinguish between a whole loaf, half a loaf and a pack of rolls. | When I’m catering for several people, I want to know how much bread I’m actually bringing home. Around 36% of consumers put this comparison first. |
| Wholemeal labelling and nutritional information | Look for the word wholemeal and, if you wish, compare fibre and salt per 100 g for the exact options. | I don’t want to judge by a dark colour, and I want to compare loaves using the same nutritional basis. This is the main concern for around 29% of consumers. |
| Quantity and leftovers | Choose a whole loaf, half a loaf or rolls to suit your group, and read the storage advice. | If there are lots of other dishes on the table, I want bread that’s likely to be eaten, or that I can store if there’s any left. This is the main priority for around 21% of consumers. |
| Ingredients and allergens | Read the current ingredients and allergen information; pay particular attention to baker’s salt if it matters to your choice. | When ingredients are a deciding factor for my group, I don’t want to rely on the name of the bread alone. This check is the main concern for around 14% of consumers. |
The terms whole loaf, half a loaf and pack of rolls don’t, on their own, tell you how much bread you’ll have on the table. The weight can also vary between products.
Check the pack weight and choose a format that suits the number of guests and the other dishes.
According to the Voedingscentrum, wholemeal bread is made from 100% wholemeal flour, while brown bread contains a mixture of wholemeal flour and white flour. A dark colour or a name mentioning several grains doesn’t replace the wholemeal label.
Look for the word wholemeal on the label and check the ingredients list if you’re unsure.
The Voedingscentrum says that bread doesn’t have to be made with baker’s salt. You can’t tell whether it’s used just from the type of bread.
Check the ingredients list or, if you’re buying unpackaged bread, ask which salt has been used.
If you’re serving several dishes at brunch, you may have bread left over. The Voedingscentrum lists bread as a product that’s often wasted.
Choose the quantity with your group in mind, and follow the storage or freezing advice on the pack for any leftover bread.
Offers wholemeal bread in different formats, including whole loaves and tiger and hearth-baked loaves.
Fijn Volkorenbrood is a specific everyday option with published nutritional information.
Lists Fijn volkoren as an 800 g loaf, which the product page says is available in store only.
Offers, among other options, Fijn volkoren heel and Boeren tijger volkoren heel as freshly baked bread varieties.
Alongside whole wholemeal loaves, it also offers half loaves and wholemeal rolls.
Offers, among other options, Bakker van der Akker Boeren volkoren heel.
This flatbread is a different style of bread from a whole loaf or a sliced half loaf. Check whether it suits the dishes on your table, and look at the packaging if you’re comparing it with other wholemeal breads.
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A flatbread for a brunch with several dishes, rather than a traditional sliced whole or half loaf. Check the current packaging for the weight, ingredients, allergens and storage advice.
No. According to the Voedingscentrum, wholemeal bread is made from 100% wholemeal flour, while brown bread contains a mixture of wholemeal flour and white flour. Look for the wholemeal label if that’s the type of bread you want.
No. The Voedingscentrum says that using baker’s salt isn’t compulsory. Check the ingredients list on packaged bread, or ask which salt has been used if you’re buying unpackaged bread.
Choose an amount to suit the number of guests and the other dishes: half a loaf or wholemeal rolls may work well for a small gathering. If you do have bread left over, follow the storage advice for your chosen option before freezing it.
Check the allergen information for each individual loaf. The Jumbo option mentioned contains wheat and barley, so don’t rely on the wholemeal label or the shape of the bread to decide whether a product is suitable.
