If you want to serve fully wholemeal bread at a family dinner, choose bread that is labelled as wholemeal; according to the Netherlands Nutrition Centre, it is made from 100% wholemeal flour. If your guests aren’t keen on the taste or texture yet, you could try fine wholemeal bread or serve white and wholemeal bread side by side. Brown bread and multigrain bread are not automatically fully wholemeal.
For households looking to replace white bread more often and therefore paying attention to the wholemeal label and the fibre content per 100 g. The Netherlands Nutrition Centre distinguishes between wholemeal, brown and white bread.
For families where the taste or coarse texture determines which slices get eaten. Fine wholemeal bread, or a choice between white and wholemeal, can make the transition easier, as suggested by the Netherlands Nutrition Centre.
For anyone who takes allergens, salt or the use of baker’s salt into account when choosing bread. Check this information on the packaging of the bread you’re serving.
First decide whether everyone wants fully wholemeal bread, or whether a finer texture or two types of bread would suit this dinner better. Then compare the labels on the specific loaves, especially if allergens or baker’s salt matter to your choice.
| What to consider | What to check | Who it matters to |
|---|---|---|
| Wholemeal and fibre | Check that the bread is labelled wholemeal and compare fibre per 100 g, rather than judging by colour or visible grains alone. | I want to replace white bread with bread that is genuinely fully wholemeal. Around 40% of shoppers prioritise this. |
| Taste and texture | Check whether the bread is fine or coarse and whether it contains seeds; consider offering a second type of bread. | If my guests leave coarse bread uneaten, I want to serve something they’ll enjoy. Around 30% of shoppers prioritise this. |
| Label information | Read the latest allergen information, the salt content per 100 g and, where relevant, whether baker’s salt is used. | If someone has an allergy, I need to know what’s in this particular bread; salt or baker’s salt may also affect my choice. Around 20% of shoppers put this label check first. |
| Size and availability | Compare half and whole loaves, and check which options are available from your chosen shop. | If I’m serving white and wholemeal bread side by side, I want to choose suitable sizes so there’s no unnecessary waste. Around 10% of shoppers prioritise size and availability. |
According to the Netherlands Nutrition Centre, brown bread is made from a combination of wholemeal flour and white flour. Colour and visible seeds don’t tell you whether a loaf is fully wholemeal.
Look for the wholemeal label on the packaging and compare the fibre content per 100 g if it matters to your choice.
The Netherlands Nutrition Centre says that using iodised baker’s salt is not compulsory. So you can’t tell whether it has been used just by looking at the type of bread.
Check the ingredients on the packaging or ask the baker if baker’s salt matters to your choice.
The ingredients and allergen information for a loaf of bread can change. This is especially important if someone at the table needs to avoid an allergen.
Read the label on the specific loaf before serving it, even if you’ve checked the product information online beforehand.
Anyone who isn’t used to the taste or texture of wholemeal bread may prefer a different slice. The Netherlands Nutrition Centre suggests getting used to it gradually.
Try fine wholemeal bread or serve white and wholemeal side by side. Smaller loaves let you offer this choice without having to open two full-size loaves straight away.
Albert Heijn lists a range of wholemeal breads online, including half loaves.
Jumbo describes options including fine wholemeal bread and a hearty wholemeal loaf with sunflower seeds.
Lidl describes a kids’ wholemeal bread made with extra-finely milled wholemeal flour.
ALDI lists options including white and fine wholemeal bread in half and full-size loaves.
PLUS provides nutritional and allergen information for its round fine wholemeal loaf.
Dirk lists types of bread such as wholemeal, white and multigrain, in a range of sizes.
No. According to the Netherlands Nutrition Centre, fully wholemeal bread is made from 100% wholemeal flour. A combination of white and wholemeal flour can be a stepping stone for anyone getting used to the taste, but it isn’t the same as fully wholemeal bread.
No. The Netherlands Nutrition Centre says that baking with iodised baker’s salt is not compulsory. Check the packaging or ask the baker whether it has been used in the bread you’re choosing.
Compare the nutritional information per 100 g for the breads you’re considering. As a general comparison, the Netherlands Nutrition Centre gives 6,7 g of fibre per 100 g for wholemeal bread and 2,6 g per 100 g for white bread; check the label for the value of a specific product.
Choose sizes that suit how much your guests are likely to eat. Half loaves can be handy when you want to offer two types; you can freeze any bread you won’t use soon.
Yes, especially if someone at the table needs to avoid an allergen. Read the current packaging for the specific loaf: ingredients and warnings can vary between options, and product information can change.
