First, look for bread that is actually labelled ‘wholemeal’. Then choose a shape to suit the meal: finely sliced bread for sandwiches, or a whole loaf or baguette to share at the table. Compare the fibre and salt per 100 g in the options you’re considering, check the allergen information and think about what you’ll do with any leftovers.
If you’re looking for wholemeal bread, don’t rely on a dark colour or a ‘multigrain’ name. According to the Voedingscentrum, packaged wholemeal bread is labelled ‘wholemeal’; the nutrition table lets you compare fibre per 100 g.
If you need to choose between fine-textured bread for sandwiches and bread with a firmer crust to serve with a meal.
For households where the salt content or ingredients of a particular bread option determine the choice. Remember to check any ‘may contain’ warning too.
First decide whether the bread is mainly for sandwiches or to serve as a side. Then compare the labels of suitable options; texture, nutritional values and ingredients can vary from one product to another.
| What to consider | What to check when buying | Who this matters most to |
|---|---|---|
| Wholemeal and fibre | Look for ‘wholemeal’ on the label of packaged bread and compare fibre per 100 g. | When I buy bread for the family, I don’t want to judge it by colour alone: wholemeal ingredients and the stated fibre content come first. Around 40% of consumers say this is their main consideration. |
| Texture and shape | Choose between finely sliced bread for sandwiches and a whole or long loaf to share at the table. | If others at the table prefer fine-textured bread, I want to avoid buying a loaf with a firm crust that goes uneaten. Around 30% of consumers say texture is their top priority. |
| Salt and allergens | Compare salt per 100 g and check both ‘contains’ and ‘may contain’ information. Check the ingredients list of each product to see whether it contains iodised salt. | If I need to take particular ingredients into account, I can’t choose based on the word ‘wholemeal’ alone. Around 20% of consumers put these label checks first. |
| Quantity and storage | Choose a bread size to suit the number of people eating and check the storage instructions in case there are leftovers. | If bread is only a side, I want to know in advance what I’ll do with any leftovers. Around 10% of consumers say avoiding leftovers is their main consideration. |
According to the Voedingscentrum, the colour and a multigrain name don’t prove that bread is wholemeal. Brown bread can contain a mix of wholemeal flour and white flour.
For packaged bread, check that the label says ‘wholemeal’, then compare the fibre per 100 g.
The bread options reviewed from Albert Heijn, Jumbo and PLUS list different salt levels and allergens. Fibre content alone doesn’t tell you about these differences.
Also check the salt per 100 g and the ‘contains’ and ‘may contain’ information on the packaging.
If bread is only served with dinner, a whole loaf may be more than your family needs at the time.
Choose a quantity to suit the meal, and follow the freezing instructions for your chosen product if you want to keep any bread.
The mention of baker’s salt or the type of bread alone doesn’t tell you which ingredients are in each individual option. For example, the Albert Heijn crusty wholemeal loaf reviewed here lists iodised sea salt.
Check the ingredients list on the bread you’re buying rather than assuming this applies to all bread.
The AH Vloerbrood volkoren heel reviewed here is a whole loaf with a crisp crust, ideal if you want to slice it at the table.
The Fijn Volkorenbrood reviewed here is a finer-textured option to compare with loaves that have a firmer crust.
The Extra vezelrijk volkorenbrood reviewed here is an option for anyone who wants to compare fibre and salt separately.
Lidl describes a wholemeal kids’ loaf made with extra-finely milled wholemeal flour for those looking for a finer texture.
The options reviewed include a whole farmhouse wholemeal loaf and a wholemeal baguette to share with a meal.
The Vloerbrood volkoren heel reviewed here is another whole-loaf option for the table.
These two types of bread are made for sharing at a family meal: Lebanese flatbread and a whole round loaf. When choosing, focus on the shape you want and whether any preparation is needed before serving.
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A flatbread to share at the table when you’re not looking for sliced sandwich bread.
The pack contains six pieces. Check the packaging for ingredients and allergens; the product information lists wheat and gluten, and says it may contain soya and milk.
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A whole round loaf for anyone who wants to slice bread at the table and has time to prepare it before serving.
This bread needs to be thawed and baked before serving. Check the preparation instructions and the label; wheat and wheat gluten are listed as ingredients.
No. According to the Voedingscentrum, brown bread can be made with a mix of wholemeal flour and white flour. For packaged bread, check that the label says ‘wholemeal’; colour or the term ‘multigrain’ isn’t enough.
Read the allergen information for the specific option before buying, including any ‘may contain’ warning. For example, the Jumbo Fijn Volkorenbrood reviewed here lists wheat and barley, as well as possible traces of other allergens. If you’re buying unpackaged bread, ask what allergen information is available.
You can’t tell from the type of bread alone. Check the ingredients list for the loaf you’ve chosen: the AH Vloerbrood volkoren heel reviewed here lists iodised sea salt, but that doesn’t mean other options do too.
Follow the storage instructions for your chosen bread and freeze it if the instructions allow. For the Boeren volkoren heel reviewed here, PLUS says you can freeze it at home on the day you buy it and use it within one month.
