For a shared meal at your holiday home, a fresh wholemeal loaf is ideal if you want to serve it straight away. Part-baked bread works well if you have an oven and can allow time for thawing and baking. If there are only a few of you, half a loaf or one with suitable freezing instructions may be more practical. If you’re looking for more fibre or less salt, compare the nutritional information per 100 g and check the allergens and whether iodised salt is used on the current packaging.
If you’re serving bread with brunch, lunch or soup, the crust, shape of the loaf and time you plan to serve it can all influence your choice. A fresh rustic loaf requires different planning from bread you finish baking at your holiday home.
If there are only a few of you, half a loaf may be a better fit than a whole one. If you want to store bread or bake it later, check the product instructions and make sure there’s a freezer or oven available.
If ingredients, allergens, fibre, salt or iodised baker’s salt matter to your choice, compare the current packaging. A loaf’s name or shape won’t tell you everything about these features.
First, decide whether you want to serve the bread straight away or finish baking it at your holiday home. If you’re a small group, factor in the quantity too. To compare fibre and salt, check the nutritional information for each loaf.
| What to consider | What to check | Who it matters to |
|---|---|---|
| Serving and crust | Can you serve the bread straight away, or does it need thawing and baking first? If it’s part-baked, check the oven instructions. | When I put bread on the table for a shared meal, I want to know when it’ll be ready and what sort of crust to expect. This serving occasion is the top priority for around 33% of consumers. |
| Quantity and storage | Compare a whole loaf with a half loaf, and read the storage and freezing instructions for the product you choose. | On a short stay, I don’t want to buy more bread than we can use. Avoiding leftover bread is the main consideration for around 25% of consumers. |
| Ingredients and allergens | Read the current allergen information and check whether baker’s salt or iodised salt is listed among the ingredients. | If someone at the table needs to avoid certain ingredients or wants to know what type of salt is used, I need information about this exact loaf. Around 25% of consumers prioritise checking the label. |
| Wholemeal flour, fibre and salt | Check that it’s labelled wholemeal and compare fibre and salt per 100 g. If the packaging makes comparative claims, check what they’re being compared with. | I want to compare loaves based on their nutritional information rather than their rustic appearance. Fibre and salt are the main considerations for around 17% of consumers. |
A rustic loaf or crisp crust doesn’t tell you what type of flour it’s made from. According to the Netherlands Nutrition Centre, wholemeal bread is made from 100% wholemeal flour.
Check that it’s labelled wholemeal, then read the ingredients and nutritional information for that particular loaf.
According to the Netherlands Nutrition Centre, using baker’s salt in bread isn’t compulsory. The type of bread alone won’t tell you what kind of salt has been used.
Look for baker’s salt or iodised salt on the label. If the bread isn’t packaged, ask about the ingredients.
If there are only a few of you or you’re staying for a short time, you may have some bread left over before you’re ready to use it.
Choose a size that suits your planned meals, and follow the instructions for that loaf if you freeze it.
Ingredients and potential allergens vary from product to product. The Netherlands Food and Consumer Product Safety Authority says allergen information must be clearly available. A previous purchase is no substitute for checking the current information.
Read the label every time you buy, or ask the retailer for the allergen information for the loaf you’ve chosen.
Offers, among other options, a wholemeal rustic loaf and a half-loaf version.
Offers a range of wholemeal bread styles, including coarse and tiger wholemeal varieties.
Offers part-baked bread in selected stores and also lists a wholemeal rustic loaf.
Offers both rustic extra wholemeal bread and a variety called Extra vezelrijk volkorenbrood.
Offers Korenlanders rustic wholemeal bread to bake at home.
Offers a wholemeal rustic loaf and a loaf with Extra vezels in its product name.
Flatbread is a different option from the rustic and part-baked loaves above, and works well with dips. For this Whole Wheat variety, check the packaging to make sure the flour used meets your wholemeal requirements.
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A flatbread option for serving with dips. Before you buy, check the packaging for the full flour blend, allergen information and type of salt used. The words Whole Wheat in the name alone won’t answer those questions.
No. According to the Netherlands Nutrition Centre, wholemeal bread is made from 100% wholemeal flour, whereas brown bread may contain a mixture of wholemeal flour and refined flour. So check the description on the bread you buy.
No. According to the Netherlands Nutrition Centre, using baker’s salt isn’t compulsory. Check the ingredients list or, if the bread isn’t packaged, ask what type of salt has been used.
No. Check the current allergen information for the specific loaf, even if you’ve bought bread with the same name before. Wheat, other ingredients and any statements about the possible presence of allergens are all relevant to your choice.
Choose a whole or half loaf to suit the number of people and the meals you’ve planned. If you want to freeze some, follow the instructions for that product. Albert Heijn says AH Vloerbrood volkoren heel can be frozen on the day of purchase.
Don’t assume it is. Check the range at your local store or for your delivery address before planning a meal around that bread. Lidl recommends using its store finder to check for bake-off, and availability at PLUS may vary between selected stores.
